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

1. Fry onions in oil until golden brown n crispy. Take 4 tablespoons and set aside
2. Heat oil, add cardamom, cinnamon, cloves, peppercorn and bay leaf. Once fragrant add mutton, fry until it changes color and water comes out
3. Add ginger garlic paste, red chili powder, turmeric, coriander and salt. Cook until oil separates
4. 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
5. Garnish with fried onions and cilantro before serving

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