Mutton Korma

Get a taste of the exotic with Mutton Korma - a traditional Indian dish with tender meat, aromatic spices, and a creamy sauce.

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Mutton Korma is a luxurious Indian dish with tender meat cooked in a rich, aromatic sauce. It’s a perfect meal for special occasions or when you want to treat yourself to something decadent. This classic recipe is made with a blend of spices, yoghurt, and cashews, creating a velvety texture and a creamy taste.

Pair it with steaming hot rice or naan bread for a complete meal. Mutton Korma is a must-try for any meat lover who enjoys indulging in hearty, flavorful dishes that leave a lasting impression.

Mutton Korma

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Mutton Korma Recipe

Get a taste of the exotic with Mutton Korma - a traditional Indian dish with tender meat, aromatic spices, and a creamy sauce.

Prep Time20 minutes mins

Cook Time20 minutes mins

Total Time40 minutes mins

Course: Main Course, Side Dish

Cuisine: Indian, Mughlai, North Indian, South Indian

Ingredients for Mutton Korma

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

How to make Mutton Korma

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