Mutton Korma (Goat Korma)

Authentic Mutton Korma, where goat meat is braised and slow cooked with yogurt, spices and fried onions. This basic version can be transformed to a shahi dish which is rich and luxurious, apt for celebrations. (more details in post)

Prep Time20

Cook Time2

Total Time2 20

Servings:

Author: Swasthi

Ingredients

To marinate

1.1 lbs. (500 grams) mutton (goat/lamb, use up to 600 grams)
1 cup fresh plain yogurt (or use ¾ Greek yogurt)
1 tablespoon ginger garlic paste (or ¾ tbsp each grated ginger & garlic)
½ to ¾ teaspoon sea salt (+ more to adjust)
1 to 1½ teaspoon Kashmiri red chili powder (adjust to heat tolerance)
1 tablespoon coriander powder (ground coriander)
¼ teaspoon turmeric (haldi, optional)
1 green chili (slit or chopped, optional)

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 or 1 large)
½ teaspoon black pepper (lightly crushed or freshly cracked)

Other ingredients

2 cups (240 grams) sliced onions from 3 medium or use 1 cup (75 grams) store bought fried onions
¼ to ⅓ cup ghee to shallow fry (or ½ to ¾ cup neutral oil to deep fry, read notes 1)
¾ to 1 cup hot water (more as needed)

To finish

⅛ teaspoon ground mace (javithri, or 1 strand of mace)
⅛ teaspoon ground nutmeg (jaiphal powder, refer notes)
¼ teaspoon ground cardamom (elaichi powder)
¼ to 1 teaspoon kewra water (optional, strength varies by brand)

Instructions

Marinade

To a large heavy bottom pot or Dutch oven, add mutton, cloves, cinnamon, black cardamom, green cardamoms, black pepper, salt, turmeric, red chili powder, coriander powder, green chili, ginger garlic paste and yogurt .
Mix well to marinate. Cover and rest aside until your fried onions are ready. Alternately you may refrigerate overnight. (Bring it close to room temperature, place on the counter for 1½ hours before cooking)

Fry/ sauté onions

Heat ghee in a wide heavy bottom pan. Separate the layers of onions and slide them to the ghee. Saute on a medium heat for 7 mins, lower the flame and saute for another 4 to 5 mins, until golden. Remove to a plate, retaining most of the ghee in the pan.
Cool these completely and pulse them coarsely in a small grinder with a few tablespoons water or yogurt. (if your grinder is unable to grind, add more liquid)

How to make Mutton Korma

Make sure your mutton is close to room temperature before you begin to cook. Add 3 tablespoons ghee/oil to the marinade. (Use the leftover shallow fried onion ghee and add more to top up if required.)
Begin to saute/braise the mutton on a medium heat for about 12 to 15 mins. Yogurt and mutton lets out lot of moisture. Cover and let the mutton cook in this for 30 mins.
Add the crushed onions and pour hot water. Mix well and cook covered on a low heat stirring every 10 mins, until mutton turns tender to your liking. It takes me another 1¼ hours for tender and fall off the bone meat. (add more hot water as required while you cook). Turn off the heat.
Stir in mace, nutmeg, cardamom powder and kewra water. Taste test to adjust salt.
Mutton korma tastes best if you let it rest for at least an hour. Serve with naan, roti, paratha, sheermal and rice varieties.

Video

Nutrition