There’s something about a slow-cooked mutton curry that makes you stop and savor every bite. And when it’s Mutton Korma, you know you’re in for a royal indulgence! This dish is rich, aromatic, and deeply flavorful. It’s perfect for festive meals or family gatherings. It’s also ideal when you want to treat yourself.
In this post, I’m sharing my tried-and-tested Mutton Korma recipe. It is made with whole spices and browned onions. A creamy yogurt base gives it that classic korma depth.
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Ingredients You’ll Need
For the Mutton:
- 500g mutton (bone-in pieces, cleaned and washed)
- 1 cup thick curd (yogurt), well whisked
- 2 medium onions, thinly sliced
- 2–3 tbsp oil or ghee (or a mix of both for richness)
- 1 tbsp ginger-garlic paste
- 1/2 tsp turmeric powder
- 1 tsp red chili powder (adjust to taste)
- 1 tsp coriander powder
- Salt to taste
- Fresh coriander leaves (for garnish)
Whole Spices:
- 1 bay leaf
- 4 green cardamoms
- 4 cloves
- 1-inch cinnamon stick
- 1 black cardamom
- 1 tsp cumin seeds
- 5–6 black peppercorns
Optional (for richness):
- 2 tbsp fried onion paste (or use some from the browned onions)
- 2 tbsp cashew or almond paste (for a royal touch)
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Step-by-Step Method
Step 1: Brown the Onions
Heat oil or ghee in a heavy-bottomed pan or pressure cooker. Add the sliced onions and saute them on medium heat until they turn deep golden brown. Don’t rush this step – the browned onions are key to a rich, flavorful korma.
➡️ Pro Tip: Remove a few tablespoons of these browned onions. Crush them. We’ll use them later to thicken the curry.
Step 2: Saute the Spices
Add all the whole spices into the same oil with the onions. Let them sizzle for a few seconds until fragrant. This will infuse the oil with beautiful aroma.
Step 3: Add the Mutton
Now add the washed mutton pieces to the pan. Sear them on high heat for 5–7 minutes until they start changing color and release some moisture. This helps in sealing in the flavor.
Step 4: Spice It Up
Add ginger-garlic paste and cook until the raw smell goes away. Then, add turmeric, red chili, coriander powder, and salt. Mix well and let the spices coat the meat.
Step 5: Add the Yogurt
Lower the flame and slowly add the whisked curd, stirring continuously to avoid curdling. Cook until the curd blends in completely and the masala looks rich and creamy.
➡️ Optional: Add in the cashew or almond paste now for a richer texture.
Step 6: Slow Cook or Pressure Cook
Cover and slow-cook on low flame for 40–50 minutes. Stir occasionally. Continue until the mutton is tender. The oil should start to separate from the sides.
Alternatively, you can pressure cook it for 3–4 whistles and then simmer with the lid open to thicken the gravy.
Step 7: Add Fried Onion Paste
Now add the crushed fried onions or onion paste you saved earlier. Stir and cook for another 10 minutes. This step deepens the color and adds a delicious sweetness to the dish.
Step 8: Garnish & Serve
Sprinkle freshly chopped coriander leaves on top. Your Mutton Korma is ready to serve!
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Serving Suggestions
Serve hot with:
- Steamed basmati rice
- Butter naan or tandoori roti
- Sheermal or paratha for a true royal meal
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Tips & Variations
- You can add a dash of kewra water or rose water at the end for an authentic Mughlai touch.
- For a smoky flavor, try the dhungar method. Place a hot coal in a small bowl inside the korma pot. Drizzle ghee over it. Cover with a lid for 5 minutes.
- Add boiled potatoes if you like your korma with a Bengali twist.
If you try this recipe, do let me know how it turned out in the comments! Mutton Korma has always been a family favorite in my kitchen – I hope it becomes one in yours too ❤️
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