Mutton korma recipe

Mutton korma recipe

Mutton korma recipe (6 servings)


  • 1 cup oil
  • 1.5 kg mutton
  • 1 tsp finely chopped fresh ginger
  • 1 tsp finely chopped fresh garlic
  • 3 medium sized onions (finely sliced)
  • 2 cinnamon sticks
  • ½ tsp cloves
  • ½ tsp black peppercorns
  • 2 black cardamoms
  • 14 green cardamoms, split
  • 4 bay leaves
  • 2 tbsp kewra water
  • 2 to 3 tbsp almonds
  • Salt to taste
  • 2 tsp red chilly powder
  • 1 ½ tsp coriander powder
  • ½ tsp garam masala powder
  • 1 ½ tsp cumin powder
  • 1.5 cups yogurt

Preparation guide for mutton korma recipe

  • Heat oil in a pressure cooker, add onions and fry until golden brown. Drain the onions and set aside.
  • In the same oil, fry pepper corns, cloves, cinnamon, black and green cardamom for a couple of minutes. Now add the mutton.
  • Maintaining high heat, fry the meat, adding ginger garlic, yogurt, powdered masalas, salt and fried onions.
  • Now pressure cook for 5-6 whistles. Remove the lid and continue to braise meat for 10 to 15 minutes, stirring constantly. Add hot water as needed.
  • Add the bay leaves and kewra water. Once the curry thickens, the meat will become tender and the oil will separate. Serve with rotis or rice.
  • Optional: Garnish with fried almonds once korma is cooked or add blanched almonds to it 15 minutes before taking off from the fire.

Health benefits: Bay leaves are a rich source of vitamin A, vitamin C, iron, potassium, calcium, and magnesium. They contain enzymes that break down proteins to aid digestion.

Also check:

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