Mutton Korma is a rich and aromatic curry that holds a special place in South Asian cuisine.Mutton Korma: A Professional Recipe Guide, Characterized by its creamy sauce, delicate blend of spices, and tender meat, korma is traditionally served at weddings, festive occasions, and special family dinners. Unlike spicy curries, korma emphasizes subtlety and depth of flavor, using yogurt, cream, nuts, and fragrant whole spices to create a luxurious texture and aroma.
This professional guide will show you how to make restaurant-quality mutton korma, tender, flavorful, and perfectly spiced.
Ingredients
For the Mutton
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Mutton – 1 kg (bone-in pieces preferred for flavor)
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Yogurt – ½ cup (whisked)
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Ginger paste – 1 tablespoon
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Garlic paste – 1 tablespoon
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Lemon juice – 1 tablespoon
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Salt – 1 teaspoon
For the Korma Sauce
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Cooking oil or ghee – 4 tablespoons
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Onions – 2 large (finely sliced)
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Green chilies – 2 (slit)
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Tomatoes – 2 medium (pureed)
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Cashew nuts – ¼ cup (soaked and ground into a paste)
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Fresh cream – ¼ cup
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Fresh coriander – 2 tablespoons (chopped)
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Mint leaves – 1 tablespoon (optional, for aroma)
Spice Mix
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Turmeric powder – ½ teaspoon
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Red chili powder – 1 teaspoon
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Coriander powder – 1 teaspoon
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Cumin powder – ½ teaspoon
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Garam masala – 1 teaspoon
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Whole spices (optional, for richness):
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Bay leaf – 1
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Cinnamon stick – 1 inch
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Green cardamoms – 3
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Cloves – 3
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Black peppercorns – 5–6
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Step-by-Step Instructions
Step 1: Marinating the Mutton
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In a bowl, mix mutton pieces with yogurt, ginger paste, garlic paste, lemon juice, and salt.
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Cover and refrigerate for at least 2–3 hours, preferably overnight, to tenderize and infuse flavors.
Step 2: Preparing the Korma Base
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Heat oil or ghee in a deep pan over medium heat.
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Add whole spices and sauté for 30 seconds until fragrant.
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Add sliced onions and cook until golden brown (10–12 minutes).
Step 3: Cooking the Mutton
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Add marinated mutton to the pan and sauté on high heat for 5–7 minutes to sear the meat.
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Reduce heat and add pureed tomatoes, turmeric, red chili, coriander, and cumin powder. Stir well.
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Cover and simmer for 30–40 minutes, stirring occasionally, until mutton is tender.
Step 4: Adding Cream and Nuts
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Add cashew paste and mix well to thicken the sauce.
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Stir in fresh cream and continue to simmer for 5–10 minutes.
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Sprinkle garam masala, chopped coriander, and mint leaves for extra flavor.
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Adjust salt and spice level as needed.
Pro Tips for Perfect Mutton Korma
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Bone-in Mutton – Enhances flavor and gives richer gravy.
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Slow Cooking – Simmering on low heat ensures tender meat and well-blended spices.
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Caramelized Onions – Golden onions form the backbone of korma’s creamy texture.
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Nut Paste – Cashew or almond paste gives richness; soak nuts for at least 30 minutes for smooth paste.
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Rest Before Serving – Allow korma to rest for 10–15 minutes to let flavors meld.
Serving Suggestions
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With Bread: Serve with naan, paratha, or roti.
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With Rice: Pair with jeera rice, basmati rice, or steamed rice.
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Accompaniments: Raita, salad, or pickles enhance the meal.
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Presentation: Garnish with coriander and mint leaves, or a drizzle of cream for a restaurant-style look.
Nutritional Information (per serving, approx.)
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Calories: 450–500 kcal
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Protein: 30 g
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Fat: 28 g
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Carbohydrates: 10 g
Conclusion
Mutton Korma is a luxurious and flavorful dish that showcases the artistry of South Asian cooking. By marinating the meat, slowly simmering it with spices, and finishing with cream and nut paste, you can create a curry that is tender, aromatic, and deeply satisfying.
Whether served for a special occasion or as a weekend treat, this mutton korma will impress your guests and elevate your dining experience with its rich taste and elegant presentation.