Mutton Korma is a royal-style curry made with tender mutton, creamy gravy, and rich spices. This dish was loved by kings in old Mughal times and is still a favorite at weddings and daawats.
The taste is deep, spicy, and full of ghee and fried onions. Let’s make this slow-cooked, flavorful dish step-by-step.
📍 Country of Origin:
India 🇮🇳 – A Mughlai dish from North India, also enjoyed widely in Pakistan and Bangladesh.
📋 Ingredients:
- 500g mutton (bone-in)
- 2 large onions (fried till golden)
- 1/2 cup yogurt (whisked)
- 1/4 cup oil or ghee 🧈
- 1 tablespoon ginger garlic paste
- 1/2 teaspoon red chili powder
- 1/4 teaspoon turmeric
- 1/2 teaspoon coriander powder
- Salt to taste
- 1/2 teaspoon garam masala
- Few drops of kewra water (optional)
- Fresh ginger and coriander for garnish 🌿
👨🍳 Steps to Make:
- Heat oil in a pot. Add mutton and fry for 5 minutes.
- Add ginger garlic paste and cook for 2–3 minutes.
- Add yogurt, red chili, turmeric, coriander powder, and salt. Mix well.
- Add fried onions and cook for 10 minutes until oil separates.
- Add 1 cup water. Cover and cook on low flame for 45–60 minutes till mutton becomes soft.
- Add garam masala and kewra water at the end.
- Garnish with ginger and coriander. Serve with naan or rice. 🍽️
💡 Tips:
✅ Use fresh mutton for faster cooking.
✅ Slow cooking brings the best flavor.
✅ You can grind the fried onions for a smoother gravy.
📝 Disclaimer:
This recipe is for traditional food lovers. Adjust spice level as needed. Always cook meat fully and handle safely.
