🇮🇳 India · Food
Mutton Korma
By eatmundo · July 11, 2026
A regal Mughal-era curry featuring tender mutton braised in a yogurt and nut-based gravy. It is aromatic, creamy, and deeply spiced.
Ingredients
check them off as you prepareHow to Make It
- 1
Marinate 600g of cubed mutton with 200g yogurt and 2 tbsp ginger-garlic paste for at least 1 hour.
- 2
Slice 2 large onions thinly and fry them in a heavy pan with 4 tbsp oil until they are dark brown, then drain and crush.
- 3
In the same oil, add whole spices (cardamom, cloves) for 30 seconds until they become highly fragrant.
- 4
Add the marinated mutton to the pan and sear over high heat for 5 minutes until the meat is browned on all sides.
- 5
Reduce the heat, add 1 tbsp garam masala, and cook for 10 minutes until the oil separates from the yogurt marinade.
- 6
Stir in the crushed fried onions and 300ml of warm water to create the base of the gravy.
- 7
Cover and simmer on low heat for 50-60 minutes until the mutton is fork-tender and the sauce is thick and glossy.
- 8
Finish by stirring in a pinch of saffron soaked in milk to elevate the richness before serving.
Frequently Asked Questions
Which cut of mutton is best for korma?+
Use shoulder or leg cuts, as they have enough connective tissue to become tender and succulent during the slow-cooking process.
How do I prevent the yogurt from curdling in the korma sauce?+
Whisk the yogurt until smooth and add it to the pan on low heat, stirring continuously until the sauce begins to simmer.
How long should I cook the mutton to ensure it is tender?+
Cook the mutton on low heat for 45 to 60 minutes, or until the meat easily pulls away from the bone when pierced with a fork.
Can I substitute the fried onions in this recipe?+
The golden-brown fried onions are essential for the traditional thick texture and sweet depth of flavor; using raw or sautéed onions will significantly change the dish's profile.
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