Main CourseDinner

Mutton Korma

Name: Mutton Korma
Prep time: 25 min
Cook time: 1 h 30 min
Total time: 1 h 55 min
Yield: 4 servings
Cuisine: pakistani, indian
Ingredients: 700 g mutton cut into 1.5 inch cubes; 4 tbsp ghee; 2 pcs yellow onion thinly sliced; 2 tbsp ginger garlic paste; 1 cup plain yogurt whisked; 1 pcs cinnamon stick; 4 pcs green cardamom pod lightly crushed; 4 pcs clove; 2 pcs bay leaf; 1.5 tsp red chili powder; 2 tsp coriander powder; 1 tsp cumin powder; 0.5 tsp turmeric powder; 1 tsp garam masala; 1 tsp salt; 2 cup water; 0.5 tsp kewra water (optional); 2 tbsp fresh cilantro chopped

This rich and aromatic Mutton Korma features tender pieces of mutton slow-cooked in a creamy, spice-infused yogurt sauce. It's a comforting main course, perfect for a special occasion or a hearty family dinner. Serve with rice or naan for a complete meal.

An original recipe by Forkin

Total time: 1 hr 55 min
Serves: 4
Difficulty: Medium

Allergen information: may contain milk. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

700 gmutton, cut into 1.5 inch cubes
4 tbspghee
2 pcsyellow onion, thinly sliced
2 tbspginger garlic paste
1 cupplain yogurt, whisked
1 pcscinnamon stick
4 pcsgreen cardamom pod, lightly crushed
4 pcsclove
2 pcsbay leaf
1.5 tspred chili powder
2 tspcoriander powder
1 tspcumin powder
0.5 tspturmeric powder
1 tspgaram masala
1 tspsalt
2 cupwater
0.5 tspkewra water(optional)

garnish

2 tbspfresh cilantro, chopped

Equipment

slotted spoon · large pot · whisk

The method

Step by step

1
Heat ghee in a large heavy-bottomed pot or Dutch oven over medium-high heat.
About 2 min
2
Add the sliced yellow onion and fry until deeply golden brown and crispy, about 10-12 minutes.
About 12 min
Cook’s note: Stir frequently to ensure even browning and prevent burning. This step is crucial for the korma's flavor and color.
3
Remove about half of the fried onion with a slotted spoon and set aside for later use as a crispy garnish.
About 1 min
4
Add the mutton pieces to the pot with the remaining onion and increase heat to high. Sear the mutton until browned on all sides, about 5-7 minutes.
About 7 min
Cook’s note: Browning the mutton adds depth of flavor.
5
Stir in the ginger garlic paste and cook for 2 minutes until fragrant, stirring constantly.
About 2 min
6
Reduce heat to medium. Add the cinnamon stick, green cardamom pods, cloves, and bay leaves to the pot.
7
Add the red chili powder, coriander powder, cumin powder, turmeric powder, and salt. Cook for 2-3 minutes, stirring to coat the mutton evenly with the spices.
About 3 min
Cook’s note: If the spices start to stick, add a tablespoon of water to prevent burning.
8
Gradually whisk in the plain yogurt, a little at a time, stirring continuously to prevent it from curdling.
About 3 min
Cook’s note: Ensure the yogurt is at room temperature before adding to prevent curdling.
9
Bring the mixture to a gentle simmer, then add the water. Stir well.
About 2 min
10
Cover the pot, reduce heat to low, and simmer for 60-75 minutes, or until the mutton is fork-tender.
About 1 hr 15 min
Cook’s note: Check occasionally and stir to prevent sticking. If the gravy becomes too thick, add a little more water.
11
Once the mutton is tender, stir in the garam masala and kewra water (if using). Cook uncovered for another 5 minutes to allow the flavors to meld and the gravy to thicken slightly.
About 5 min
12
Garnish with the reserved crispy fried onions and fresh cilantro before serving.
About 1 min

Keep it good

Storage

Store leftover Mutton Korma in an airtight container in the refrigerator.

Reheating

Reheat gently on the stovetop over low heat, adding a splash of water if needed to adjust consistency, or in the microwave until heated through.