Mutton Korma
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Mutton Korma recipe has a tender, melt-in-your-mouth mutton, simmered in a luscious blend of warm spices, yogurt, and ghee, this dish delivers great flavors in every bite. Mutton Korma is a popular dish in Indian restaurants and is often enjoyed at festive gatherings, family dinners, and special occasions. Whether paired with naan, paratha, or steamed rice, this traditional korma is a crowd-pleaser.
What Makes Mutton Korma Special?
Korma is an integral part of Indian cuisine, with regional variations found across the country. Some recipes use tomatoes, while others incorporate almond or cashew paste. Regardless of the variation, the key to a perfect korma lies in its rich, spiced gravy and slow-cooked tenderness. This Indian mutton curry has a luxurious texture and a deeply satisfying taste that keeps you coming back for more.
Key Ingredients in Making Mutton Korma
- Onions – Fried onions form the base of the gravy, lending a natural sweetness and thickness to the sauce.
- Mutton (Lamb) – The star of the dish! Mutton pieces with bone enhance the depth of flavor, while the slow-cooking process ensures tender meat that absorbs the rich spices.
- Ghee – This clarified butter adds a distinct richness and aroma, making the curry more indulgent and authentic.
- Yogurt – Provides a creamy texture and a slight tanginess that balances the bold spices.
- Whole and Ground Spices – A mix of cumin, coriander, cardamom, cinnamon, and cloves create the signature warmth and fragrance of korma.
How to Make Mutton Korma
Step 1: Prepare the Mutton Stock (Yakhni)
- In a large pot, add all the stock ingredients along with the mutton.
- Bring to a boil and let it simmer until the mutton is tender (about 1–1.5 hours).
- Remove the mutton and strain the stock, discarding the whole spices. Keep the stock aside.
Step 2: Cook the Korma
- Heat ghee in a large pan and sauté the onions until they turn light brown. Add ginger paste, garlic paste, and green chili; sauté for a minute.
- Toss in dry red chilies and fry briefly. Add the cooked mutton and all the spices. Stir well and cook for 3 minutes on medium-low heat.
- Pour in the beaten yogurt and cook until the oil starts to separate from the mixture. Add 3 cups of reserved mutton stock and continue cooking until the oil surfaces again.
- Stir in dried fenugreek leaves and mix well. Taste and adjust salt. If the yogurt makes it too tangy, add ½ teaspoon sugar. Cover and cook for 1 minute on low heat.
Pro Tips for the Best Mutton Korma
- Choose the Right Cut: Lamb shoulder or bone-in pieces work best for maximum flavor.
- Slow Cooking is Key: Let the mutton simmer to absorb all the flavors and become tender.
- Use Fresh Spices: Whole spices provide the best aroma and taste. Toast them lightly before use for enhanced flavor.
- Beat the Yogurt Well: This prevents curdling and ensures a smooth, creamy gravy.
- Don’t Skip the Ghee: It adds depth to the dish and brings out the traditional richness of korma.
What to Serve with Mutton Korma?
Mutton Korma pairs beautifully with various Indian breads and rice dishes:
- Coconut Milk Rice – Adds a subtle sweetness that enhances the flavors of the korma.
- Lachha Paratha – Flaky, layered flatbread that complements the rich gravy.
- Naan Bread – Soft and pillowy, perfect for scooping up the delicious sauce.
- Steamed Basmati Rice – A simple yet fragrant choice to balance the spice.
How to Store and Reheat Mutton Korma
- Refrigeration: Store in an airtight container in the fridge for up to 3 days.
- Freezing: Freeze in portions for up to a month. Thaw overnight before reheating.
- Reheating: Add a little water if needed and heat on low until warmed through.
Related Indian Recipes
Mutton Korma
Tender lamb curry, with warm spices and delicious flavor. Serve hot with Indian bread or white rice.
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Servings: 3 people
Calories: 234kcal
Ingredients
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
Instructions
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.
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Notes
- 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.
Nutrition
Serving: 1 Serving | Calories: 234kcal | Carbohydrates: 15g | Protein: 9g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.003g | Cholesterol: 42mg | Sodium: 421mg | Potassium: 305mg | Fiber: 3g | Sugar: 6g | Vitamin A: 34IU | Vitamin C: 8mg | Calcium: 139mg | Iron: 2mg
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So flavourful and yummy!
Hi Angie, it is so nice to hear from you after all this time. Thanks for your comment, my friend 🙂
I like this soup, not only because it’s yummy, but because it’s so nutritious