Mutton korma recipe – This Indian lamb korma is one of the best I made in the recent times. Mutton korma is a dish made by slow cooking mutton along with yogurt, whole spices and spice powders. There are so many ways a korma is made. This is one of the versions that is close to the authentic mughlai dish except for the use of turmeric and coriander powder.
Mutton korma can be served with Naan, paratha, Pulao, Biryani and even with plain rice. I made this for a weekend lunch along with Paratha, Raita, Plain basmati rice and Lassi.
This lamb korma is a very simple dish that’s made with minimum ingredients. It is popular in North India & is prepared in ghee or clarified butter. If you do not prefer ghee, then you can use oil. But korma gets it flavor by using the best quality ghee.
More Mutton recipes
Easy mutton Curry
Mutton Biryani
Keema recipe
Mutton kabab
Preparation
1. Transfer washed mutton to a heavy bottom pot. Add in spices – cinnamon, cardamom, black cardamoms and cloves.
2. Next add in spice powders – red chili powder, coriander powder, turmeric and salt.
3. Fresh ground ginger & garlic paste is best for this recipe. Add in 1 tbsp paste.
4. Transfer thick curd or yogurt. Then throw in a slit green chili and crushed pepper corn.
5. Marinate everything and keep refrigerated for at least 2 to 3 hours. The longer the mutton is marinated the better it is. I usually leave it in the fridge overnight.
Making fried onions for mutton korma
6. Meanwhile wash and slice 3 medium sized onions very thinly. Separate the layers of onions and deep fry in hot oil until crisp and golden. Drain them on a kitchen tissue until cool.You can also make this a day ahead. I used about 1 cup of fried onions. Please do not use store bought fried onions made in vanaspati or vegetable oil.
7. Transfer the onions to a blender.
8. Pulse it several times to make a coarse powder or paste. Don’t worry if you get a paste as it depends on the fats absorbed.
How to make lamb korma
9. When you are about to begin cooking, transfer the same ghee to the pot. You can also do it the other way by transferring the marinade to the ghee pan.
10. Begin to saute the mutton for at least 10 mins.
11. By this time, the marinade turns runny as the yogurt and mutton lets out water. Cook covered on a low to medium heat for at least 30 mins.
12. After 30 mins, put in the crushed fried onions. Then pour 2 cups of water. You can use more water as needed.
13. Mix well.
Slow cooking mutton korma
14. Cover and cook until the mutton turns soft. Keep stirring in between to prevent the fried onions from burning.
15. When the mutton is almost cooked, put in mace and nutmeg powder.
16. Continue to cook stirring occasionally until the mutton is done completely. The mutton should fall off the bone when it is cooked completely. The meat is soft, juicy and succulent.
17. Add in kewra water. If you do not like you can just skip it and add ¼ tsp of cardamom powder.
18. The consistency of the korma is thick. The oil separates and floats on top.
Mutton korma tastes best after resting it for at least an hour. I usually serve after 2 hours.
Tips to make the best mutton korma
- Good quality lamb meat or mutton, whole spices, garam masala and ghee are the key contributors to a flavorful mutton korma.
- It is the quality of the meat that matters the most so buy fresh cut lamb or at least cut on the same day.
- Patience is the next big thing needed for a good mutton recipe. Always make sure and cook it on a low to medium flame. Meat cooked on high heat always turns hard.
- Always marinate the mutton as this process helps to tenderize and enhance the flavor of the meat. The longer it rests the more succulent & tender it turns out. You can also marinate the previous night & refrigerate. Ensure it comes to room temperature before you begin to cook.
- Traditionally ghee was the preferred fats to cook korma. But if you do not have it then just go ahead using oil.
- The fried onions is the star of any korma recipe, so always make them at home. You can also make it ahead and refrigerate in a glass jar. Avoid store bought fried onions fried in vanaspathi or vegetable margarine as it ruins the entire dish.
- This recipe can be made in a slow cooker & instant pot. Slow cooking the lamb korma brings out the flavors of the lamb and also makes the gravy rich. So do not cook mutton korma in a rush.
- Lamb korma can be made ahead and refrigerated. This flavor & taste of the korma enhances the next day.
- Avoid using sour yogurt and use fresh. I use homemade fresh yogurt.
Related Recipes
Lamb korma recipe
Mutton korma (lamb korma)
For best results follow the step-by-step photos above the recipe card
Ingredients (US cup = 240ml )
for marination
- 500 grams mutton or lamb
- 1 cup yogurt (thick curd)
- 1 tablespoon ginger garlic paste fresh
- ½ teaspoon salt (adjust to taste)
- 1 teaspoon red chili powder (use as needed)
- 1 tablespoon coriander powder (ground coriander)
- ¼ teaspoon turmeric (haldi)(optional)
- 1 green chili paste or slit
Whole spices (or use 1½ tsp garam masala)
- 4 to 6 cloves (laung)
- 2 inch cinnamon piece (dalchini, refer notes)
- 6 green cardamoms (elaichi)
- 2 small black cardamoms (badi elaichi)
- ½ teaspoon pepper corn lightly crushed black pepper
Other ingredients
- 3 medium onions thinly sliced or use 1 cup fried onions
- 3 tablespoons ghee (clarified butter or oil)
- 2 cups water Use more if needed
Optional (for authentic flavors)
- 1 strand mace (javithri , refer notes)
- 1/8 teaspoon ground nutmeg (jaiphal powder, refer notes)
- 1 teaspoon kewra water (or ¼ teaspoon cardamom powder)
Instructions
Marination for mutton korma
- Wash the mutton well and drain the water. Put it in a a bowl for marination.
- Next transfer all the spices – coriander powder, red chili powder, turmeric & garam masala. (or whole spices – cinnamon, cardamoms, black cardamoms, pepper and cloves)
- Add ginger garlic paste, green chilli, salt and yogurt.
- Mix all of these and cover it. Keep this for marination for at least 2 hours to overnight in the fridge.
- The marinade works as a tenderizer. So longer the lamb meat is allowed to rest the more tender it turns.
How to make lamb korma
- Heat ghee or oil in a wide heavy bottom pan or pot.
- Separate the layers of onions and slide them to the hot oil.
- Fry them until deep golden stirring often. The onions must be uniformly browned without burning. This may take about 8 to 10 mins.
- Cool these completely and pulse them coarsely in a blender. Do not over blend as they begin to release lot of oil. Set this aside.
- To the same pan, add the lamb marinade and mix it. Begin to saute on a medium heat for about 10 mins.
- Yogurt and lamb lets out lot of moisture. Cover and let the mutton cook in this for 30 mins.
- After 30 minutes of cooking the mutton, add the crushed fried brown onions.
- Pour 2 cups water and mix well. Cook covered until mutton turns slightly tender stirring occasionally. This may take about 1 hour or more.
- Add mace and nutmeg at this stage. Continue to cook until the mutton falls off the bone easily. Optional – Add kewra water at this stage. Mix and turn off.
- Allow lamb korma to rest at least for a hour to absorb the flavors. Serve with naan, roti, paratha, rice, biryani or pulao.
Notes
- The recipe requires only 2 inch piece of cinnamon (single layer). It is not a 2 inch stick. If your cinnamon is paper thin like ceylon cinnamon, then you may use 2 layers of 2 inch length.
- 1 strand of mace is just a thin single strand. Using a lot will make the korma taste bitter.
- 1 large pinch of nutmeg is what is used here.
Alternative quantities provided in the recipe card are for 1x only, original recipe.
For best results follow my detailed step-by-step photo instructions and tips above the recipe card.
Video
NUTRITION INFO (estimation only)
© Swasthi’s Recipes
Hi I am looking for Lamb Kaliya Recipe
Hi
I don’t have the recipe on the blog
I ruined the fried onion portion. I was not sure what type of onion is best or what oil to fry them in. At first I used yellow onions and regular vegetable oil, the kind we have in the US. The onions turned out soggy even after draining the juice. I tried a second time using red onions and coconut oil. They ended up less soggy, but burned. But the rest of the dish is so wonderful I think it will forgive the unkindness of the burned onions.
Hi Deborah,
Thanks for writing. Sorry to hear that you had a trouble with the onions. I will update the post with clear instructions that should help you for the next time. Thanks again for rating the recipe
can i add low fat yogurt
Yes you can use
Good with your recipes an keep up to the followers.
Thank you!
Hi! I made your chicken korma last week. It was amazing even I am an absolute beginner in Indian food!! Now I’m planning to try mutton korma and wondering how to add a bit of cashew nut flavour to it as I really liked it in the chicken korma.
Also what parts of mutton are the best for korma?
Thanks!
Hi Jeka,
Glad to know! You can try with 10 cashews. Grind them along with the onions the same way you did for chicken korma. But mutton dishes don’t need any nuts or cream as the main flavor comes from simmering the bones.
When the bones are slow cooked in the korma, the flavor from the marrow is released which is the key. This flavor is altered with the addition of cashews or coconut milk. You may give a try. Hope this helps
Fantastic lamb recipe! I made this along with your naan recipe (the version with yeast) and they were so great. The naan was chewy and so soft inside with lovely char marks. I decided to toast and grind the whole spices and they made a wonderful masala. I had to make the masala twice because I didn’t realise two cinnamon was two layers and not two inches of entire sticks. Haha! The first time it just tasted like cinnamon. Stupid me! Indian recipes can be hard to find good ones but this is my new source that I trust.
Hello Eve,
So glad to know both turned out good. Oh yes that can be a lot of cinnamon. I will put a note on it. Thank you so much!
🙂
Swasthi, the lamb korma was so very interesting and flavoursome – a great success. Matched with your jeera rice and carrot poriyal recipes – my thanks for your passion for cooking and sharing your insights. My family thanks you 🙂
Glad to know Sandy
Thank you!
Hi,
Can this recipe be made using boneless mutton instead?
And if yes, how much boneless mutton replaces 500gms of bone-in mutton?
Thank you
Hi Raj
You can use the same amount of boneless mutton – 500 grams
Hi, may I ask what is the difference between korma and curry ? Thank you!
If it’s your recipe, I KNOW it can never turn out bad. You’re so good!
Thank you so much!
Amazing recipe. Tasted better than restaurant. What can I substitute cashews with?
Wow amazing authentic taste, we just wanted to keep on eating, as good as any restaurant or I’d say even better ?
Thanks Paula
Glad you all liked it
Hi
Do you powder the strand mace og put the entire thing in? I’ve never used strand mace before…
I’m so looking foreward to cooking this for my birthday.
Thank you
Hi Helle,
I put the entire strand of mace as I don’t stock the powder. The strand has more flavor than the powder and also it is easy to discard it while serving. You can just skip it if you don’t have or just add a generous pinch of the powder. Hope you enjoy it! Happy birthday!
Thank you so much – I do have the strand of mace, but I’ve just never used them. We don’t usally use this many spices in the Danish cuisine, but I’m just a big fan of the Indian flavors. That led me to your blog 🙂
You are welcome Helle,
Hope you like the recipe
🙂
Hi
Planning to try some of your mutton recipes.
For the yogurt, can I use Greek yougurt?
Thank you
Hi Mazlinda,
You are welcome.
Yes you can use greek yogurt. Hope you enjoy the recipes!
This recipe is speechless.
Thank you so much!
hats off to all your recipes
tried many of your recipes
and this mutton korma with so little oil it was
very very tasty
each and every recipes of yours are THE BEST
thank you
Welcome Saswati,
Thank you so much for the comment. Very happy to know the recipes were useful.
🙂
All your recipes are so good! Trust me that’s the first place I look when I want to try something delicious for my husband! Thanks a lot! Keep up the good work!!! You’re my motivation to cook ??
Hi Faiza
You are welcome. I am very very happy reading your comment. Thank you very much!
🙂
I am indebted to you for life!
It’s not just the mutton korma , chicken chettinand , rice idlis , grilled sandwiches , drumsticks and potato curry , chicken shawarma , (toum sauce was delicious , so was the smoked chicken)
pizza bread , chocolate cake ,biryani et al , the list is endless , but it’s the sincerity with which you teach every fine nuance , ( for eg – I learnt from you to you cold water while grinding the idli batter , else it would turn hard) that has made me an ardent fan of yours . Thanks soul sister , though we haven’t met , but I feel connected to you through your posts . Extremely grateful to you for making this 42 year old whose food tasted inspired to someone whose husband and children wait to try out the new recipes dished out daily. Would love to connect on Facebook
Hi Shobhana,
I am speechless and so happy reading your comment. Thanks a ton you made my day!
I am very glad the recipes are useful. Yes sure we can connect on FB.
🙂
Thanks again
Tried it. Loved it. So did my hubby. I am a new cook and your page has become my go to for excellent recipes and probably will remain so for a long time. Love from Pakistan!
Hi Saba
Glad to know the mutton korma turned out good. Thank you so much.
🙂
Hi swasthi,
I tried the korma it turned out delicious ? thank you for the recipe
Welcome Shameem