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Mutton Korma an Indian delight.
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2.84 from 6 votes

Mutton Korma

Tender lamb curry, with warm spices and delicious flavor. Serve hot with Indian bread or white rice.
Course Main
Cuisine Indian
Keyword Mutton Korma
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings 3 people
Calories 357kcal
Author Muna Kenny

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.

Video

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

Calories: 357kcal