Mutton Korma
A rich and aromatic Mughlai lamb curry, where tender pieces of mutton are slow-braised in a luxurious sauce of yogurt, cream, and a smooth paste of nuts and spices.
🧂 Ingredients
- 600 g Mutton or lamb(Bone-in or boneless, cut into 1.5-inch pieces)
- 200 g Full-fat yogurt(Whisked until smooth)
- 1 cup Onion paste(Finely ground or pureed onions, cooked until golden brown and moisture evaporated)
- 50 g Cashew paste(Soaked cashews blended into a smooth paste with a little water)
- 100 ml Heavy cream
- 15-20 strands Saffron strands(Soaked in 2 tablespoons of warm milk)
- 6 pods Green cardamom pods(Lightly crushed)
- 2 tbsp Ginger-garlic paste
- 1 tsp Ground coriander
- 0.5 tsp Ground cumin
- 1 tsp Garam masala
- to taste Salt
- 3 tbsp Ghee or vegetable oil
- 1-1.5 cup Water(As needed for braising)
👨🍳 Instructions
- 1
Heat ghee or oil in a heavy-bottomed pot or Dutch oven over medium heat. Add the prepared onion paste and cook, stirring frequently, until it turns a deep golden brown and the moisture has evaporated. This can take about 15-20 minutes. Be patient to avoid burning.
⏱️ 15-20 minutes - 2
Add the ginger-garlic paste and sauté for 1-2 minutes until fragrant. Then, add the mutton pieces and sear them on all sides until they are lightly browned and no longer pink. This step helps to seal in the juices.
⏱️ 10-12 minutes - 3
Reduce the heat to low. Stir in the whisked yogurt, ground coriander, ground cumin, and salt. Cook gently, stirring constantly, for about 5-7 minutes until the yogurt is incorporated and the oil begins to separate from the mixture. Do not boil rapidly, or the yogurt may curdle.
⏱️ 5-7 minutes - 4
Add the crushed cardamom pods and about 1 cup of water. Bring the mixture to a gentle simmer. Cover the pot tightly, reduce the heat to the lowest setting, and let it braise for at least 1 hour to 1 hour 15 minutes, or until the mutton is fork-tender. Stir occasionally and add more water if the curry becomes too dry.
⏱️ 1 hour - 1 hour 15 minutes - 5
Once the mutton is tender, stir in the cashew paste and garam masala. Cook for another 5-10 minutes, stirring, until the sauce thickens slightly and the flavors meld.
⏱️ 5-10 minutes - 6
Stir in the heavy cream and the saffron-infused milk. Gently heat through for 2-3 minutes without boiling. Taste and adjust salt if necessary. The korma should be creamy and rich.
⏱️ 2-3 minutes - 7
Serve hot, garnished with fresh cilantro or slivered nuts if desired. Korma pairs well with rice or naan.
⏱️ N/A
💡 Pro Tips
- ✓Korma literally means 'braising', so slow and gentle cooking is essential for tender meat and a rich sauce.
- ✓The final dish should be luxuriously creamy, aromatic, and mildly spiced.
- ✓For best results, marinate the mutton in yogurt and spices for at least 30 minutes (or overnight) before cooking.
- ✓Ensure the onion paste is thoroughly browned to develop deep flavor and color.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Substitute chicken or paneer for mutton for a different korma.
- Use almond paste (blanched almonds) instead of cashew paste for a slightly different nutty flavor profile.