Ingredients
Mutton & Marinade
- 500g mutton pieces (bone-in or boneless)
- 1 cup fresh plain yogurt (preferably full-fat)
- 1 tbsp ginger garlic paste
- 1 to 1½ tsp Kashmiri red chili powder (adjust to taste)
- 1 tbsp coriander powder
- ¼ tsp turmeric powder (optional)
- ½ tsp freshly cracked black pepper
- Salt to taste
- 1 green chili, slit or chopped (optional)
Whole Spices
- 6 green cardamoms
- 2 black cardamoms
- 4-6 cloves
- 1 small cinnamon stick (about 2-inch)
- ½ tsp black peppercorns
Other Ingredients
- 2 cups sliced onions (or 1 cup fried onions)
- ¼ to ⅓ cup ghee or oil
- ¾ – 1 cup hot water (adjust as needed)
- ⅛ tsp ground mace
- ⅛ tsp ground nutmeg
- ¼ tsp ground cardamom powder
- ¼ to 1 tsp kewra water (optional)
- Handful coriander leaves for garnish
Preparation Time
- Prep: 20 minutes (plus marination time)
- Cooking time: 1 to 1.5 hours
- Total time: About 1.5 to 2 hours
Nutrition (per serving approx.)
- Calories: 480 kcal
- Protein: 35g
- Carbohydrates: 10g
- Fat: 30g
Method
1. Marinate the Mutton
- In a large bowl, combine mutton pieces with yogurt, ginger garlic paste, chili powder, coriander powder, turmeric, black pepper, salt, and green chili.
- Mix well and marinate for at least 1 hour; preferably overnight in the refrigerator. Bring to room temperature before cooking.
2. Roast Whole Spices
- In a dry pan, lightly roast whole spices until aromatic, then grind coarsely or blend into a paste with a few fried onions and water (or use store-bought fried onions).
3. Cook Onions and Spices
- Heat ghee/oil in a heavy-bottomed pot or pressure cooker.
- Add sliced onions and sauté until golden brown; if using plain onions, fry until soft and caramelized.
- Add the roasted/spice paste and sauté for a few minutes until raw smell disappears.
4. Brown the Mutton
- Add marinated mutton to the pot and cook on high heat until browned on all sides (approx. 8-10 minutes).
- Stir often to prevent sticking.
5. Simmer the Curry
- Add hot water and cover.
- Simmer gently on low heat or pressure cook until meat is tender (about 40-45 minutes in pressure cooker, up to 1.5 hours simmering).
- If pressure cooker used, release pressure naturally.
6. Finish with Aromatics
- Once tender, sprinkle ground mace, nutmeg, cardamom powder and add kewra water if using. Stir and let simmer uncovered for 5 minutes to blend aromas.
7. Garnish & Serve
- Garnish with chopped coriander leaves.
- Serve hot with naan, roti, or rice.
Cooking Tips
- Slow cooking brings out the deep flavors and tenderizes the meat beautifully.
- Use full-fat yogurt for creamy richness; avoid sour or runny yogurt to prevent splitting.
- Marinating overnight enhances spice absorption and meat tenderness.
- Use ghee for authentic aroma, or neutral oil if preferred.
- Don’t skip frying onions well—they provide the base flavor and thickness.
History & Significance
Mutton Korma is a historic Mughal dish originating in North India and Pakistan that exemplifies rich, slow-cooked meat in a creamy, aromatic gravy. It was traditionally cooked with nuts, cream, and whole spices in royal kitchens, symbolizing luxury and celebratory feasts. Today, it remains a favorite for weddings, festive occasions, and special dinners across the Indian subcontinent.