Mutton Korma
This authentic Mutton Korma is a rich, slow-cooked Indian curry featuring bone-in mutton simmered in a creamy gravy made with yogurt, ghee, fried onions, and traditional spices. It's perfect for special occasions, family dinners, or weekend indulgence. This recipe delivers restaurant-style taste at home and only gets better the next day. Serve it with naan, rice, or paratha for a truly satisfying meal.
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.