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.
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.
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.
Mutton korma recipe
Mutton korma recipe | Lamb korma recipe | How to make mutton korma
Ingredients (1 cup = 240ml )
- 500 grams mutton or lamb
- 6 green cardamoms or elaichi
- 2 inch cinnamon or dalchini
- 4 to 6 cloves or laung
- 2 small black cardamoms or badi elaichi
- 1 green chili paste or slit
- 1 teaspoon red chili powder (use as needed)
- 1 tablespoon coriander powder or daniya powder
- ¼ teaspoon turmeric or haldi (optional)
- ½ teaspoon pepper corn lightly crushed or kali mirch
- ½ teaspoon salt
- 1 tablespoon ginger garlic paste fresh
- 1 cup yogurt or thick curd
- 3 medium onions thinly sliced
- oil as needed for frying
- 3 tablespoon ghee or clarified butter or oil
- 1 strand mace or javithri
- 1/8 teaspoon nutmeg or jaiphal powder
- 2 cups water Use more if needed
- 1 teaspoon kewra water (optional) (replace with ¼ teaspoon cardamom powder)
How to make the recipe
Marination for mutton korma
- Wash the mutton well and drain the water. Put it in a a bowl for marination. Add cinnamon, cardamoms, black cardamoms, pepper and cloves to the mutton. Next transfer all the spice powders – coriander powder, red chili powder, turmeric along with green chilli & salt.
- 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 the longer the mutton is allowed to rest the more tender it turns.
How to make mutton korma
- Pour ghee over the marinade and mix it. Begin to saute on a medium heat for about 10 mins. Yogurt and mutton lets out lot of moisture. Let the mutton cook in this for 30 mins.
- While the mutton cooks, heat oil for deep frying onions. Separate the layers of onions and slide them to the hot oil. Fry them until golden and crisp stirring often.
- Cool these completely and pulse them coarsely in a blender. Do not over blend as they begin to release lot of oil.
- After 30 minutes of cooking the mutton, add this crushed fried onions. Pour 2 cups water and mix well. Cook covered until mutton turns slightly tender stirring occasionaly. 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. Add kewra water at this stage. Mix and turn off. Allow mutton korma to rest at least for a hour to absorb the flavors. Serve with naan, roti, paratha, rice, biryani or pulao.
Preparation for mutton korma recipe
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.
How to make mutton korma
6. When you are about to begin cooking, transfer ghee to the pot.
7. Begin to saute the mutton for at least 10 mins.
8. 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.
Making fried onions for mutton korma
9. 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.
10. Transfer the onions to a blender.
11. 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.
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.