Rich, Creamy & Fragrant Authentic Mutton Korma Recipe

Mutton Korma is a luxurious and flavorful curry rooted in Mughlai cuisine, known for its rich, creamy texture and deep aromatic spices. Made with slow-cooked tender mutton in a luscious yogurt and cashew gravy, it’s a dish fit for special occasions or hearty family meals. Serve it with naan, paratha, or fragrant basmati rice for an unforgettable dining experience. When I made chicken korma I knew I had to try out another korma recipe, thus came mutton. Korma is a dish originating in the Indian subcontinent, consisting of meat or vegetables braised with yogurt (dahi) or cream, water or stock, and spices to produce a thick sauce or glaze.

The korma style is similar to all other braising techniques in that the meat or vegetable is first cooked briskly or seared using a high heat, traditionally using ghee, and then subjected to long, slow cooking using moist heat and a minimum of added liquid. Mutton curry is delicious served with plain rice, a salad, and Raita. If you thicken the gravy, it tastes just as good with hot, freshly made Chapati

INGREDIENTS

2 kg Mutton

4 Tablespoons Vegetable Oil

2 Onions

2 Tomatoes

2 Tablespoons Garlic Ginger Paste

1/2 Teaspoon Red Chili Powder

1/2 Teaspoon Ground Turmeric

2 Teaspoons Ground Coriander

1 Teaspoon Ground Cumin

2 Teaspoons Ground Garam Marsala

2 Bay Leaf

Salt

Cilantro for Garnish

METHOD

Fry onions in oil until golden brown n crispy. Take 4 tablespoons and set aside

Heat oil, add cardamom, cinnamon, cloves, peppercorn and bay leaf. Once fragrant add mutton, fry until it changes color and water comes out

Add ginger garlic paste, red chili powder, turmeric, coriander and salt. Cook until oil separates

Add water to cover the mutton and cook until gravy thickens. Add fried onions Cook until oil separates again. Pour in yogurt, simmer few seconds take from heat

Garnish with fried onions and cilantro before serving

MUTTON KORMA

Recipe by Mulunga Alukwe

Prep time: 10 minutes
Cook time: 40 Minutes
Total time: 50 Minutes
Yield: 4 Servings
Ingredients

2kg Mutton
4 Tablespoons Vegetable Oil
2 Onions
2 Tomatoes
2 Tablespoon Garlic Ginger Paste
1/2 Teaspoon Red Chili Powder
1/2 Teaspoon Coriander
1 Teaspoon Ground Cumin
2 Teaspoons Garam Marsala
1 Bay Leaf
Pinch Salt
1 Bunch Cilantro

Cooking Directions

Fry onions in oil until golden brown n crispy. Take 4 tablespoons and set aside
Heat oil, add cardamom, cinnamon, cloves, peppercorn and bay leaf. Once fragrant add mutton, fry until it changes color and water comes out
Add ginger garlic paste, red chili powder, turmeric, coriander and salt. Cook until oil separates
Add water to cover the mutton and cook until gravy thickens. Add fried onions Cook until oil separates again. Pour in yogurt, simmer few seconds take from heat
Garnish with fried onions and cilantro before serving

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Mutton Korma (Spiced Mutton Curry)

A traditional South Asian delicacy, Mutton Korma is slow-cooked mutton in a fragrant, creamy, spiced gravy made with yogurt, onions, and whole spices. Perfect for festive meals!

FAQs (Mutton Korma)

What’s the difference between Korma and regular curry?
Korma is richer and creamier, often using yogurt or cream, nuts, and aromatic spices, unlike standard curry which may use tomatoes or a thinner gravy.

Can I use lamb instead of mutton?
Yes. Lamb is more tender and takes less time to cook. Adjust cooking time accordingly (usually ~45 mins).

Can I make it in advance?
Absolutely. Korma tastes even better the next day as the flavors deepen. Store in the fridge for up to 3 days or freeze for up to 2 months.

Can I use boneless meat?
Yes, but bone-in meat adds richer flavor to the gravy. If using boneless, reduce cooking time slightly.

Is it very spicy?
It can be mildly spicy. You can reduce the chili powder and use more yogurt or nuts for a milder taste.

🧾 Printable Nutrition Card (Per 1 serving, ~200g cooked)

Nutrient	Amount	Notes
Calories	~380 kcal	Depends on oil and nut paste used.
Protein	~30 g	Excellent source of complete protein.
Total Fat	~25 g	Mostly from ghee/oil and meat; reduce with lean cuts.
Saturated Fat	~10 g	Can be reduced using oil instead of ghee.
Carbohydrates	~8 g	Mainly from yogurt and onions.
Fiber	~1.2 g	From onions, spices, and garnishes.
Sodium	~480 mg	Varies by added salt.
Iron	~25% DV	Red meat is a good source of heme iron.
Vitamin B12	~35% DV	Crucial for red blood cells and nerve health.

Notes:

Use lean mutton or lamb to reduce saturated fat.
Serve with whole wheat roti for a more balanced meal.
Skip nut paste for a lighter version (saves ~50–70 kcal/serving).

Dietary Information Table

Dietary Concern	Status	Notes
Gluten-Free	✅ Yes	Ensure yogurt and spices are gluten-free certified.
Dairy-Free	❌ No	Contains yogurt. Use dairy-free yogurt alternative to adapt.
Nut-Free	⚠️ Optional	Skip almond/cashew paste to make it nut-free.
Low-Carb/Keto	✅ Yes	Low in carbs; pair with cauliflower rice or keto naan.
Paleo-Friendly	⚠️ Conditional	Use nut paste and dairy-free yogurt to comply.
High-Protein	✅ Yes	Rich in high-quality animal protein.
Whole30-Compliant	❌ No	Not compliant due to dairy and possibly processed ingredients.

Please note that these values are estimates and can vary based on specific ingredients and portion sizes used. For precise nutritional information, consider using a nutrition calculator with exact ingredient measurements.