Chef’s Nectar, “ Mutton Korma” yum yum yummy 😋😋🥂


Mutton korma is a heavenly dish, enjoy this nutritious delicacy 💪💪😃

Delicious mutton korma is a traditional fragrant qorma, an Awadhi dish, indeed to die for. One of the finest royal mutton recipes loaded with rich Mughlai flavours to feast on together with your family. I have mentioned a very easy method how to make this exotic delicacy.

Ingredients for making the Mutton Korma

To make mutton korma we need

  • 1 kg Lamb or Goat Meat (mutton on bone) cut in pieces.
  • 3 Onions large size, finely Sliced or 3/4 cup of brown fried onions
  • 250 gms Yogurt whisked well
  • 1 tbsp Coriander powder
  • 1 tbsp Ginger paste
  • 1 tbsp Garlic paste
  • 3/4 tbsp Kashmiri red chili powder
  • Few drops of Kewda essence
  • A pinch of saffron soaked in 3 tablespoons of warm milk
  • 1/4 tsp Nutmeg powder
  • 1/4 tsp Mace powder
  • 7 tbsp Ghee
  • 450 ml Water

Whole spices to dry roast

  • 1.5 inch Cinnamon stick
  • 4-5 Green cardamom
  • 6-8 Cloves
  • 6-8 Black peppercorn
  • 1 tsp Poppy seeds
  • 10 Cashew nuts
  • 2 Black cardamom

Method of making the mutton korma

Preparation of mutton korma recipe

  • Soak a pinch of saffron in 2-3 tablespoons of milk and keep it aside.
  • Dry roast the cashew nuts poppy seeds and whole spices
  • Heat 5 tbsps of oil in pan. Then, add 3 large finely sliced onion.
  • Fry them until golden brown and crisp. Do not over brown them as it might give the bitter to korma.
  • Take the onions out onto a plate. You can use the remaining oil with ghee to make korma
  • Once the brown onions are done, then in a blender, add all the dry roasted ingredients along with brown onions.
  • Now blend it to make a smooth paste. Set it aside

Making of mutton korma

  • Now heat 5 tbsp ghee in a handi, Add mutton pieces and fry until they sear to nice golden brown.
  • Take the mutton pieces out and reserve.Add remaining ghee in the handi to sauté the mutton pieces.
  • Now add ginger paste and garlic paste and fry well for 2-3 minutes.Then ground masala-onion paste, coriander powder and red chili powder, mix well.
  • Add whisked yogurt and stir until well blended. Cook for 3-4 minutes or until oil starts oozing out.
  • Then add fried mutton pieces, salt and 450 ml of water.
  • Cover the handi and cook until mutton is just tender. Then, add saffron milk, kewda essence, mace and nutmeg powder and mix.
  • Fragrant mutton korma is ready, serve hot with poring more desi ghee on the top along with butter naan/ roti or paratha. Best goes with zaafrani pulao as well.

Please Note

  • Traditionally mutton korma is made in copper handi, deg or Lagan.
  • You can make mutton korma in oil instead of ghee or use a mix of oil and thee both.

Published by Avtar Singh Rana

A brief about Chef Avtar Singh Rana Chef Avtar Singh Rana a passionate professional celebrity chef having more than 2 decades of experience. A chef who wears different hats, who ranges from the city Delhi is someone who loves interaction and discovery with a vision of always coming up with the best and true perfectionist at his work, he dwells in photography, traveling and of course food. He started his carrier with Taj Group of hotels, in the year 1998 and since then has only achieved milestones and growth immensely his hunger to learn and explore more got him travelling to the middle east, Oman, KSA , multiple times, where he worked for some of the iconic hotels. His talent also brought him recognition from Radisson, Starwood and Accor, where he was responsible for the preopening of the hotels. An individual who leads by the examples and has the knack of grasping quickly and extend warm hospitality.

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