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Mutton Korma

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Ingredients

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	For Marination
	500g mutton, cut into pieces
	½ cup yogurt
	1 tsp ginger paste
	1 tsp garlic paste
	½ tsp turmeric powder
	1 tsp red chili powder
	½ tsp salt
	For the Gravy
	2 tbsp ghee or oil
	2 onions, thinly sliced
	2 tbsp cashew nuts or almonds (optional, for richness)
	1 tsp cumin seeds
	1-inch cinnamon stick
	2 green cardamoms
	4 cloves
	1 bay leaf
	1 tbsp coriander powder
	½ tsp garam masala
	½ tsp black pepper powder
	1 tsp fennel powder (optional)
	½ cup coconut milk or fresh cream (optional, for extra creaminess)
	½ cup water
	Salt to taste
	Chopped coriander leaves for garnish

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Mutton Korma

Name: Mutton Korma
Cook time: 1 h
Yield: 5 Servings
Cuisine: Indian,Pakistani
Ingredients: mutton, cut into pieces: 500g; yogurt: ½ cup; ginger paste: 1 tsp; garlic paste: 1 tsp; turmeric powder: ½ tsp; red chili powder: 1 tsp; salt: ½ tsp; ghee or oil: 2 tbsp; onions, thinly sliced: 2; cashew nuts or almonds (optional, for richness): 2 tbsp; cumin seeds: 1 tsp; cinnamon stick: 1-inch; green cardamoms: 2; cloves: 4; bay leaf: 1; coriander powder: 1 tbsp; garam masala: ½ tsp; black pepper powder: ½ tsp; fennel powder (optional): 1 tsp; coconut milk or fresh cream (optional, for extra creaminess): ½ cup; water: ½ cup; Salt to taste; Chopped coriander leaves for garnish

A rich, flavorful mutton curry delight

Features:

Cuisine:

A rich and flavorful Mutton Korma made with tender mutton, aromatic spices, and a creamy gravy, perfect for pairing with naan or rice.

2 hours (including marination)
Serves 5
Medium

Ingredients

For Marination
500g mutton, cut into pieces
½ cup yogurt
1 tsp ginger paste
1 tsp garlic paste
½ tsp turmeric powder
1 tsp red chili powder
½ tsp salt
For the Gravy
2 tbsp ghee or oil
2 onions, thinly sliced
2 tbsp cashew nuts or almonds (optional, for richness)
1 tsp cumin seeds
1-inch cinnamon stick
2 green cardamoms
4 cloves
1 bay leaf
1 tbsp coriander powder
½ tsp garam masala
½ tsp black pepper powder
1 tsp fennel powder (optional)
½ cup coconut milk or fresh cream (optional, for extra creaminess)
½ cup water
Salt to taste
Chopped coriander leaves for garnish

Directions

Mutton Korma is a rich and aromatic curry that is popular in both Indian and Pakistani cuisines. Made with tender mutton, a blend of aromatic spices, and a creamy gravy, this dish is perfect for special occasions or a comforting meal. The mutton is marinated with yogurt, ginger, and garlic, then slow-cooked in a mixture of whole spices like cinnamon, cardamom, and cloves, infusing the dish with incredible depth of flavor. Cashews or almonds add a creamy texture, while the addition of coconut milk or cream makes the gravy luxurious and rich. Whether you’re enjoying it with naan, rice, or parotta, this Mutton Korma is sure to impress anyone who loves flavorful, spicy curries. This dish showcases the vibrant and rich culinary traditions of both India and Pakistan, bringing an unforgettable experience to your dining table.

Here is an estimated nutritional breakdown for a serving of Mutton Korma (for one serving, assuming the recipe serves 4-5 people):

Calories	350-450 kcal
Protein	25-30g
Carbohydrates	10-15g
Fat	25-30g
Saturated Fat	10-15g
Fiber	2-3g
Sugar	5-7g
Cholesterol	70-90mg
Sodium	350-500mg
Calcium	50-70mg
Iron	3-5mg

Note: The nutritional information provided is an estimate based on typical ingredients and portion sizes. Actual values may vary depending on the specific ingredients used and preparation methods. For precise dietary needs or if you have any health concerns, please consult a healthcare professional or nutritionist.

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Steps

1 Done	Marinate the Mutton Mix mutton with yogurt, ginger-garlic paste, turmeric, chili powder, and salt. Let it marinate for at least 1 hour (overnight for best results).
2 Done	Prepare the Base Heat ghee or oil in a pan. Add cumin seeds, cinnamon, cardamom, cloves, and bay leaf. Sauté for a few seconds. Add sliced onions and fry until golden brown.
3 Done	Cook the Mutton Add the marinated mutton and cook on medium heat until the raw smell disappears. Stir occasionally and cook for 10-15 minutes until oil separates.
4 Done	Blend the Cashews If using cashews or almonds, blend them with a little water into a paste. Add this to the pan.
5 Done	Add Spices & Water Mix in coriander powder, garam masala, black pepper, and fennel powder. Add water and let it simmer on low heat for 40-50 minutes until mutton is tender. Stir occasionally and adjust water if needed.
6 Done	Final Touch Stir in coconut milk or cream for a richer taste. Cook for another 5 minutes until everything is well blended.
7 Done	Serve Garnish with fresh coriander leaves and serve hot with Kerala Parotta, naan, or rice. Enjoy your delicious Mutton Korma! 😋 Let me know how it turns out in the comments below! I'd love to hear how your Mutton Korma turned out and any tweaks you made to the recipe!

Mahesh Kumar

Welcome to Pungu's Kitchen! I'm Mahesh Kumar Manoharan, the web developer and passionate cook behind this site, created especially for my wife, the owner of Pungu's Kitchen. Here, you’ll find a range of delicious recipes and culinary inspirations, reflecting our love for good food and the joy of sharing it. Join us as we explore and celebrate the flavors that bring us together.