By eatmundo · July 11, 2026
🇮🇳AI-generated imageSame ingredients, elsewhere in the world
1 matchThis dish doesn't have a strong Mundo Match yet — but here's the closest ingredient overlap we found across the world's cuisines. The percentage is the share of ingredients the two recipes have in common.
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A regal Mughal-era curry featuring tender mutton braised in a yogurt-based gravy. It is aromatic, creamy, and deeply spiced.
According to eatmundo's ingredient comparison, the closest dish to Mutton Korma from another cuisine is Abgoosht-e Nokhod (Iran): the two share 29% of their ingredients.
Ingredients
tick what you already have - the rest goes on your shopping listHow 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
What is Mutton Korma?
Mutton Korma is an Indian meat dish featuring mutton braised in a yogurt-based sauce infused with saffron, cardamom, and cloves. It is typically consumed as a main course during celebratory meals or served with breads like naan and rotis.
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?
Marinate the mutton in the yogurt for at least 1 hour so it clings to the meat, sear it over high heat, then lower the heat and cook gently for about 10 minutes until the oil separates. Adding warm rather than cold water afterwards and never letting the gravy boil hard keeps the yogurt from splitting.
How long should I cook the mutton to ensure it is tender?
Cook the mutton on low heat for 50 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 dark 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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