Mutton Korma – an Indian lamb curry with a combination of warm spices. The lamb is tender and almost melts in your mouth with fantastic flavor. Korma is a popular dish in India, and you can cook it with chicken, fish, eggs, or vegetables.
This recipe has a long list of spices that you can easily find in the grocery store, or it might be in your kitchen already, but the cooking method is short and straightforward. Please watch the Video Tutorial see how easy it is to make this dish.
The ingredients in Mutton Korma changes depending on the state you are in India. Some Korma recipes have tomatoes, some have yogurt, some include almond or cashew paste, and others have onion paste.
I have tasted almost all types of mutton korma and loved each one of them. The gravy is thick, and a little on the creamy side, the color of the korma gravy is mostly reddish, but you can find it green and orange too.
Don’t be alarmed by the long list of the ingredients, you can find them easily in any supermarket, and if you often cook Indian food, these spices might already be in your kitchen cabinet.
Ingredients in Mutton Korma
There are many spices in the Korma recipe, but you will notice from the list below that these spices are common and easy to find.
Coriander seeds and powder
Cumin Seeds and powder
Fenugreek dry leaves
Ghee: This is clarified butter, which you can make at home using butter.
You can substitute ghee with oil, or use both oil and butter.
Lamb: Use the shoulder if possible, it will take less time to cook, but you can use any other part from the lamb. Lamb pieces with bones will give the Korma intense flavor.
Dry red chili.
How to make Mutton Korma
The steps to making this delectable dish are so simple. First, you have to make a lamb stock by adding all the stock ingredients and the lamb in a pot or a pan and let cook until the lamb is tender.
To make the Korma, in a large pan, fry the onion and then add the chilies, ginger, and garlic. Later add the cooked lamb, yogurt, and the lamb stock. (recipe in detail below).
As you can see, it is an easy dish to prepare and doesn’t include many steps. If you have a pressure cooker, you can make the stock in it, which will cut the cooking time to half.
What to serve with Mutton Korma
How to Store the Korma
You can store the mutton korma in an airtight container and refrigerate it for up to three days. You might need to add a quarter cup of water to the korma before heating it.
To make this dish I have used:
For the Meat Stock - Yakhni
- ½ kilo lamb meat with bones
- 1- inch cinnamon stick
- ¼ teaspoon whole cloves
- 1 teaspoon whole cardamom
- 1 teaspoon coriander seeds
- ½ teaspoon fennel seeds
- 1 bay leaf
- 1 teaspoon black peppercorn
- ½ teaspoon salt
- 5 cups of water
For the Korma
- 3 tablespoon ghee
- 2 medium onion chopped
- ½ teaspoon cumin powder
- 1 ½ teaspoon paprika powder
- 2 dry red chilies
- 1 green chili
- 1 ½ teaspoon coriander powder
- 1 cup plain yogurt beat the yogurt before adding
- 1 teaspoon fenugreek dry leaves Methi
- 2 teaspoon curry powder
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 3 cups from the previously prepared meat stock Yakhni
- ½ teaspoon sugar optional
To Make the Meat Stock - Yakhni
- In a large pan, add all the ingredients for making the yakhni or the stock and let it come to a boil.
- Cook the meat until tender, it will take one hour to one and half hour.
- Remove the meat from the stock and keep aside.
- Strain the stock to remove the whole spices. Keep the stock aside to use later.
To Make the Mutton Korma
- In a large pan, add the ghee. When the ghee is hot, add the chopped onion and fry until light brown.
- Add the ginger paste, garlic paste, and green chili to the onion and fry for a minute on medium heat.
- Add the dry red chilies and fry for few seconds.
- Add the cooked meat and all the spices, fry for three minutes on medium-low heat.
- Beat the yogurt and add to the meat, stir, and cook until the oil separates and comes to surface.
- Pour three cups from the meat stock and cook until the oil separates again.
- Add the dry fenugreek leaves (Methi) and stir for a few seconds.
- Taste the korma, add more salt if required. If it tastes sour because of the yogurt, add half teaspoon sugar, cover and cook for 1 minute on medium-low heat.
- Garnish the korma with chopped coriander leaves.
- Make sure to use plain yogurt. If the yogurt is too sour, you will need to add half teaspoon sugar at the end of cooking. Always taste the yogurt before adding it to the dish. You can even add sugar to yogurt until the sourness is reduced and then add it to the dish.
- You can use lamb cubes without bones, but the bones do enhance the flavor of the stock.
- Ghee: You can get the recipe for making your own here. But you can use oil instead or a combination of butter and oil.
- Instead of dry chili, you can use red chili powder, try adding ½ teaspoon or a little less depending on your taste.
- If you like the Korma gravy thicker, then reduce the amount of the salt when making the stock, or the sauce will be salty.
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