Mutton Korma Recipe

By | Published | Bakrid, Mutton and Lamb | 9 Comments

Mutton Korma is a delicious Indian gravy made with mutton/lamb and cooked in an assortment of spices and masala pastes. A perfect side dish for roti, naan or pulaos.

Mutton Korma


  • Mutton – 250 gms, boneless, cubed
  • Cumin Seeds – 1/4 tblsp
  • Onion – 1/2 cup, finely chopped
  • Khus Khus Paste (Poppy Seed Paste) – 1/4 tblsp
  • Cashew Nuts – 1/3 cup, ground to a paste
  • Ginger Garlic Paste – 3 tsp
  • Coriander Powder – 1 1/2 tsp
  • Turmeric Powder – 1/4 tsp
  • Red Chilli Powder – 1/4 tsp
  • Bay Leaf – 1
  • Cloves – 3
  • Cardamoms – 4
  • Cinnamon – 1 small stick
  • Nutmeg Powder – a small pinch
  • Ghee – 2 tblsp
  • Oil as required
  • Salt as per taste
  • Fresh Cream to garnish


  1. Heat a small frying pan over medium flame.
  2. Add the cloves, cardamoms, nutmeg powder, cinnamon and cumin seeds
  3. Roast for 10 to 20 seconds and grind to a fine powder.
  4. Heat little oil in a frying pan.
  5. Add the bay leaf and chopped onions.
  6. Saute for a minute or until the onions start to brown.
  7. Add the ginger garlic paste.
  8. Add the mutton pieces and stir well.
  9. Add the ground masala powder, turmeric powder and red chilli powder.
  10. Pour some water and stir.
  11. Add salt and bring to a boil until the mutton pieces are tender.
  12. Add the khus khus paste, cashew nut paste and coriander powder.
  13. Mix well and cook for 5 to 10 minutes.
  14. Remove from flame.
  15. Garnish with cream and serve hot.

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