Authentic Mutton Korma Recipe – Slow-Cooked Indian Curry with Rich, Aromatic Flavor 🍛
If you’re looking for a truly indulgent dish that reflects the authentic flavors of Indian cuisine, mutton korma is your go-to recipe. This slow-cooked Indian curry is deeply aromatic and absolutely satisfying—perfect for a festive dinner, a family get-together, or just a cozy weekend treat 🥘.
At the heart of this traditional Indian mutton dish are juicy mutton pieces gently simmered in a creamy gravy made from yogurt, golden fried onions, and ghee, flavored with classic Indian spices like garam masala, coriander, and cumin 🌿. The slow cooking process unlocks every layer of flavor, making each bite a true delight.
From my own kitchen experience, I can say that mutton korma delivers a richer, deeper flavor than chicken korma. With shortcuts like pre-fried onions, you can enjoy this regal Mughlai-style curry without spending hours in the kitchen ⏳. Whether served with biryani rice, naan bread, or paratha, it never fails to satisfy.
📅 Total Time: 2.5 hours
👨👩👧👦 Serves: 6 to 8
🔥 Difficulty: Intermediate
🍽️ Best Served With: Biryani rice, naan, or paratha
Why You’ll Love This Mutton Korma Recipe ❤️
There’s a reason mutton korma has been loved for generations in Indian and Pakistani kitchens. The meat becomes incredibly tender, soaking up every bit of the flavorful, spice-rich curry 😋.
Highlights:
- ✅ Slow-cooked mutton that melts in your mouth
- ✅ A creamy, rich base of ghee and yogurt
- ✅ Golden onions that add sweetness and depth
- ✅ A perfect mix of Mughlai luxury and Pakistani warmth
This dish fits any occasion—Eid, a wedding dinner, or a cozy weeknight meal.🌙🎉
Pair it with jeera rice, garlic naan, or basmati rice, and don’t forget sides like cucumber raita, mint chutney, or a chilled mango lassi 🥭.
Key Ingredients for Mutton Korma 📝
Main Ingredients
- ¾ cup (195 ml) ghee or oil
- 3 medium onions, finely sliced
- 24 cloves of garlic, minced
- 1½ tbsp minced ginger
- 3⅓ lb (1½ kg) bone-in mutton, cut into curry pieces
Essential Indian Spices 🧂
- 6 black cardamoms
- 24 green cardamoms
- 21 cloves
- 3 bay leaves
- 3 small cinnamon sticks
- 4½ tsp coriander powder
- 1½ tsp cumin powder
- 3 tsp deghi mirch (or paprika/red chili powder)
- 3 tsp salt
Creamy Curry Base 🥣
- 1 cup (255 g) full-fat yogurt
- ¾ cup (105 g) unsalted cashews, blended to a paste
- 3 cups thick curd (optional)
- 1 tsp Kewra water (optional)
- ¼ tsp cardamom powder (optional)
- 45 blanched almonds
- 3 tbsp ginger garlic paste
- 3 green chilies, slit or ground
Finishing Touches 🌿
- 6 cups hot water
- 9 tbsp ghee (or clarified butter)
- 1½ tsp whole garam masala
- Extra cloves, cinnamon, and black cardamoms for flavor boost
Cooking Tips for Perfect Mutton Korma 🧑🍳
Choose Bone-In Cuts
Bone-in shoulder or leg pieces create deeper flavor as they release marrow into the curry. Avoid overly lean meat—it can dry out.
Fry Onions Right
The secret to that authentic flavor? Deep golden onions. Don’t rush them!
Use Full-Fat Yogurt
Low-fat options tend to curdle. Always whisk yogurt and lower the heat before adding.
Let the Oil Separate
This is your cue the spices are well-cooked and flavors have deepened.
Adjust Heat to Your Taste
Use more or fewer green chilies or substitute paprika for mild heat.
Let It Rest
Once done, let the curry sit for 15–20 minutes. Flavors will settle and deepen.
Use a Heavy Pot
A Dutch oven or heavy-bottomed pot helps prevent burning and promotes even cooking.
Step-by-Step Cooking Instructions 👩🍳
Step 1: Prepare the Onions
Heat ghee or oil in a large pot. Fry sliced onions until deep golden brown—about 8 to 10 minutes. Stir often to prevent burning. Let them cool, then crush using a food processor or mortar and pestle. Set aside 🧅.
Step 2: Cook the Mutton
Add the mutton pieces into the same pot. Fry until the color changes and they’re lightly browned, around 7–8 minutes. Add ginger garlic paste, green chilies, and all ground spices: coriander, cumin, deghi mirch, and salt 🌶️.
Now, stir in the yogurt and cashew paste. Cook on medium heat until oil separates—about 10 minutes. Pour in hot water, cover, and let it simmer gently for 1.5 to 2 hours until the meat is soft and the curry is rich and fragrant 🫕.
Step 3: Final Touch and Garnish
Add kewra water (if using) and mix in the crushed fried onions. Simmer uncovered for another 5–10 minutes. Adjust salt and spice as needed.
Serve hot, garnished with fresh cilantro and crispy fried onions. Pair with naan, roti, or steamed rice. A side of mint lemonade or sweet lassi adds a refreshing contrast 🥤.
Serving Ideas & Variations 🧄🥗
Rice & Bread Options
Serve with jeera rice, saffron pulao, or garlic naan for a classic combo.
Drinks & Sides
Balance the richness with mint raita, fresh salad, or a chilled glass of mango lassi.
Make It Spicier or Milder
Add whole red chilies for a spicier version or use extra yogurt for a creamier, milder touch.
Instant Pot Version
Short on time? Pressure cook the mutton for 25 minutes after sautéing the spices and meat.
Storing and Reheating Mutton Korma 🧊🔥
Let the korma cool to room temperature within 2 hours before storing. Place in an airtight container and refrigerate for up to 4 days.
To freeze, use sealed containers or freezer bags. It stays fresh for up to 3 months ❄️. Thaw overnight in the fridge and reheat slowly over low heat, adding water if the sauce thickens too much.
Final Thoughts 💬
Mutton korma is more than a dish—it’s an experience of flavor, heritage, and comfort 🍽️. With its melt-in-the-mouth meat, rich yogurt-based curry, and perfectly balanced spices, it brings restaurant-quality taste straight to your home.
Looking for more festive dishes? Try our Mutton Biryani or Chicken Korma.
Whether you’re new to Indian cooking or looking to master a classic Mughlai curry, this recipe is a perfect starting point. It’s flexible, freezer-friendly, and always a hit at the dinner table 🙌.
Mutton Korma: (FAQs)
Can I make mutton korma with boneless meat?
Yes, it works great, especially for kids or guests who prefer no bones. But bone-in gives a much richer gravy.
Why does my yogurt curdle in the curry?
Whisk the yogurt well and lower the heat before adding. Stir continuously to prevent curdling.
What can I substitute for cashew paste?
Blanched almonds work well. You can also use a spoonful of cream.
How spicy is mutton korma supposed to be?
It’s traditionally mild with gentle warmth. Adjust green chilies or chili powder to your taste.
Can I cook this the night before and reheat it the next day?
Absolutely! It actually tastes better the next day as the spices settle and deepen.
Mutton Korma
Ingredients
- Main Ingredients
- ¾ cup 195 ml ghee or oil
- 3 medium onions thinly sliced
- 24 cloves garlic minced
- 1½ tbsp ginger minced
- 3⅓ lb 1½ kg bone-in mutton, cut into curry-sized pieces
- Spices
- 6 black cardamoms
- 24 green cardamoms
- 21 cloves
- 3 bay leaves
- 3 small cinnamon sticks
- 4½ tsp coriander powder
- 1½ tsp cumin powder
- 3 tsp deghi mirch or paprika/red chili powder
- 3 tsp salt adjust to taste
- Curry Base
- 1 cup 255 g full-fat yogurt
- ¾ cup 105 g cashews, blended into a fine paste with water
- 3 cups thick curd optional substitute for yogurt
- 1 tsp kewra water optional
- ¼ tsp cardamom powder optional
- 45 blanched almonds peeled
- 3 tbsp ginger garlic paste
- 3 green chilies slit or ground
- Finishing & Gravy
- 6 cups hot water
- 9 tbsp ghee or clarified butter
- 1½ tsp whole garam masala
- Additional cloves cinnamon, and black cardamoms for final tempering
Instructions
- Step 1: Fry the Onions
- Heat ghee or oil in a heavy-bottomed pot.
- Add sliced onions and fry on medium heat until deep golden brown (8–10 minutes).
- Remove and let cool, then crush into a coarse paste. Set aside.
- Step 2: Cook the Mutton
- In the same pot, add the mutton pieces and sear until they lose their pink color (about 7–8 minutes).
- Add ginger garlic paste, green chilies, and all ground spices: coriander, cumin, deghi mirch, and salt.
- Stir in the yogurt and cashew paste, and cook until the oil separates (about 10 minutes).
- Pour in hot water, bring to a boil, then reduce heat, cover, and simmer for 1.5 to 2 hours until the mutton is tender.
- Step 3: Finish the Curry
- Stir in the crushed fried onions and optional kewra water and cardamom powder.
- Simmer for another 5–10 minutes uncovered.
- Adjust salt and spice to taste.
Notes
❄️ Storage & Reheating Tips
- Let the korma cool completely before storing.
- Refrigerate in an airtight container for up to 4 days.
- Freeze in freezer-safe containers for up to 3 months.
- Reheat gently on low heat, adding a splash of water to loosen the gravy if needed.
- Best enjoyed the next day, as the flavors develop beautifully overnight.
🍽️ Serving Suggestions
- Serve hot with naan, paratha, or steamed basmati rice.
- Pair with cucumber raita, mint chutney, or sweet lassi for a balanced meal.
