If you’re a true non-vegetarian, Mutton Korma is a dish that instantly excites your taste buds. The aroma of slow-cooked mutton in a creamy, spiced gravy is irresistible. It’s a dish that’s often reserved for special occasions, but the good news is, with a bit of patience, you can easily make it at home.
Mutton Korma is not just about cooking meat; it’s about building layers of flavor. The combination of yogurt, cream, and carefully roasted spices creates a depth that is unmatched. Every bite melts in your mouth while giving you that rich, hearty satisfaction that only mutton can provide. This recipe will guide you step by step, making sure even if you are a beginner, you can pull off a dish that tastes like it came from a royal kitchen.
Ingredients
- 1 kg mutton (preferably bone-in for extra flavor) Buy Fresh Mutton in Ahmedabad
- 1 cup yogurt (whisked well)
- 2 large onions (finely sliced)
- 2 tbsp ginger-garlic paste
- 1 tsp turmeric powder
- 2 tsp red chili powder (adjust as per taste)
- 1 tsp garam masala powder
- 1 tsp coriander powder
- 1/2 tsp fennel seeds (optional)
- 3-4 green cardamoms
- 2 black cardamoms
- 4-5 cloves
- 2 bay leaves
- 1-inch cinnamon stick
- 1/2 cup fresh cream
- 1/4 cup oil or ghee
- Salt to taste
- Fresh coriander and mint leaves for garnish
Step 1: Preparing the Mutton
Start by cleaning the mutton pieces thoroughly. Remove any extra fat if you like, though leaving a little fat adds to the richness of the korma. Once cleaned, make small cuts in the mutton pieces so the marinade penetrates well.
In a large bowl, add whisked yogurt, turmeric, red chili powder, and salt. Mix well and coat the mutton pieces with this mixture. Cover and keep it in the refrigerator for at least 2 hours, or overnight if you have time. This not only tenderizes the meat but also infuses it with the first layer of flavors.
Step 2: Frying the Onions
In a heavy-bottomed pan, heat oil or ghee. Once it’s hot, add the sliced onions. Fry them on medium heat till they turn golden brown. This step is crucial because the caramelized onions form the base of the korma gravy, giving it a natural sweetness and depth. Don’t rush it. Stir occasionally and make sure the onions do not burn, or it will give a bitter taste to your dish.
Once done, remove half the onions and keep aside. These will be used later for garnishing.
Step 3: Cooking the Spices
In the same pan, add bay leaves, cardamoms, cloves, and cinnamon stick. Sauté for a minute until the spices release their aroma. Add the ginger-garlic paste and fry for another 2 minutes. At this stage, the kitchen will start to smell divine — the mix of spices, onions, and garlic is just heavenly.
Now, add coriander powder, fennel seeds, and a little more chili powder if you want extra heat. Stir it well and let the spices roast lightly for 1-2 minutes.
Step 4: Adding Mutton
Gently add the marinated mutton pieces to the pan. Make sure each piece is coated with the onion and spice mixture. Sear the meat on high flame for 5-7 minutes, until it starts to brown. This helps lock in the juices and adds a lovely color to the meat.
Once seared, reduce the flame and cover the pan. Let it cook on low heat for about 45 minutes to 1 hour. If you are using a pressure cooker, cook for 20-25 minutes instead. You’ll notice the meat becomes soft and tender, absorbing all the aromatic flavors.
Step 5: Making the Creamy Gravy
While the mutton cooks, take the reserved fried onions and grind them into a smooth paste. You can also add a few tablespoons of water to help it blend. Once the mutton is cooked, add this onion paste to the pan. This will thicken the gravy and add a rich texture.
Stir in the fresh cream, making the gravy luxuriously creamy. Adjust salt and spices at this point. The consistency should be neither too thick nor too runny — just enough to coat the mutton pieces beautifully.
Step 6: Final Touch
Finally, sprinkle garam masala powder, chopped coriander, and mint leaves over the korma. Cover and let it rest for 5 minutes before serving. This allows the flavors to settle and the aroma to intensify.
Serving Suggestions
Mutton Korma goes perfectly with naan, roti, or steamed basmati rice. You can also serve it with jeera rice or even a fragrant pulao for a royal meal. The creamy, spiced gravy paired with tender mutton pieces makes every bite memorable.
If you want to make it extra special, drizzle a little melted ghee on top and garnish with fried onions or cashews. The richness of the dish increases, and it feels truly festive.
Tips for Best Results
- Use bone-in mutton — it adds more flavor than boneless pieces.
- Slow cooking is key — don’t rush the process. Tender meat comes from patience.
- Fresh cream makes the difference — it gives the gravy that silky texture you can’t get otherwise.
- Spice adjustment — depending on your taste, you can reduce or increase chili and garam masala.
- Marination — don’t skip it! Overnight marination makes a huge difference in taste and tenderness.
This Royal Mutton Korma is not just a meal, it’s an experience. Every bite carries layers of taste — the sweetness from caramelized onions, the spice from freshly roasted masalas, the creaminess of fresh cream, and the melt-in-your-mouth texture of tender mutton. It’s perfect for festive dinners, family gatherings, or even a quiet weekend feast where you want something special.
Cooking this dish might seem long, but the effort is completely worth it. And trust me, once your guests taste it, they’ll keep asking for the recipe. You’ll feel like a true chef, serving something that’s luxurious, comforting, and unforgettable.
