Mutton Korma

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A Rich Easy Delicious Mutton curry made in pressure cooker with whole spices, fried onions, mutton, cashew nut paste, yogurt, and spices.

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This korma is rich and creamy, perfect for those hot summer days. Made in just a few minutes in a pressure cooker, this korma is a delicious and easy way to celebrate Eid with your family and friends. Let me help you make it for Eid!

In this easy rich mutton korma recipe, all you need is a pressure cooker and some spices to create a delicious Eid special that can be made within an hour. This degi mutton korma recipe is a delicious and easy way to celebrate Eid. Most popularly made in India’s Lucknow, this curry is made with whole spices, fried onions, mutton, cashew nut paste, yogurt, and spices. Saffron, Nutmeg, Mace and Kewra water is also added, which adds a beautiful flavor to the mutton korma.

Korma or qorma is a dish originating in the Indian subcontinent, consisting of meat or vegetables braised with yogurt, water or stock, and spices to produce a thick sauce or gravy. A characteristic Mughal dish, it can be traced back to the 16th century. Kormas were often prepared in the Mughal court kitchens, such as the famous white korma said to have been served to Shah Jahan and his guests at the inauguration of the Taj Mahal.

There are numerous variants of this curry across the Indian subcontinent. The North Indian and Pakistan korma uses brown onions and yogurt to make the gravy whereas the South Indian Kurma uses coconut milk.

5 from 1 vote

Mutton Korma

Rich and Aromatic Mutton curry made with whole spices, fried onions paste, tender Mutton, cashew nut paste, yogurt, saffron and spices. Made in just a few minutes in a pressure cooker, this korma is a delicious and easy way to celebrate Eid with your family and friends.
Servings 4
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes

Equipment

  • 1 Pressure Cooker

Ingredients

Mutton Marinateย 

  • 500 gms Mutton (With bones best )
  • 1 Cup | 250 gms Curdย 
  • 2 Tsp Coriander powder
  • 1 Tsp Cumin powder
  • 1 Tsp Turmeric powder
  • 1ยฝ Tsp Kashmiri Chilli powderย 
  • 1 Tsp Red Chilli powder
  • 2 Tsp Ginger Garlic pasteย 
  • Salt to taste

Cashew Paste

  • 8 Cashewnuts (soaked in warm water)
  • Kesari/Saffron water (few strands)
  • 1 Tbsp Dessicated or fresh coconut

Fried Onions Paste

  • 4 Onionsย  ( around 250gms)
  • Vegetable/Sunflower Oil for fryingย 

Mutton Gravy

  • Gheeย 
  • Whole spices 4 Cloves, 4 Cardamom, 10 Peppercorns, 2 Cinnamon sticks, 1 Black Cardamom
  • Fried Onions Paste
  • 1ยฝ Cups Hot Water
  • Pinch of Crushed Javithri/Mace
  • Pinch of Jayphal/Nutmeg powder
  • ยฝ Tsp Garam masala
  • Kewra water (few drops)
  • Ginger Juliennes Few

Instructions

  • Marinate the Mutton with thick curd and spices. Keep refrigerated for atleast 30mins or overnight.
    mutton marinade
  • Fry the Onions in enough oil till Golden Brown. Drain and keep aside to cool. Make a coarse paste.
    fried onions
  • Soak cashewnuts in hot water for sometime. Make a paste with dessicated or fresh coconut and Saffron water.
    cashew
  • Heat Ghee in a Pressure cooker. Saute the marinated Mutton with whole spices for 20-30mins or till water dries up. Add the fried onions paste. Add Hot water and close the lid cook for 3-4 whistles or till well cooked.ย 
    mutton curry
  • Once Cooked, add the cashew paste, pinch of mace, nutmeg and Garam masala. Add few drops of Kewra water and Ginger juliennes at the end. Cover and cook for few minutes.
    mutton curry
  • Mutton Korma is ready!
    mutton

Video

Notes

Tips: Always Marinate the mutton ahead as this step helps to tenderize the meat making it more tender and succulent as it rests for a long time.
Avoid buying store bought fried onions as they will be fried in vegetable margarine or vanaspati which will impact the flavor of the dish. Always fry your own onions. You can always refrigerate fried onions in an airtight container or a zip lock pack ahead.
Choose freshly cut mutton preferably with bones. Shoulder cuts works best.
Avoid using sour or liquidy yogurt. Use either homemade yogurt or fresh thick yogurt bought from store. Use only the thick part not the whey and at room temperature before frying. Whisk it thoroughly before adding the spices and the meat.
Course: Main Course
Cuisine: Indian
Keyword: mutton, mutton curry, mutton korma

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @theartisticcook on Instagram and hashtag it #theartisticcook .

Did you try my Eid Special Mutton Biryani recipe? Do check it out Mutton Dum Biryani

3 responses to “Mutton Korma”

  1. Bhavna avatar
    Bhavna

    5 stars
    Wow just wow. I tried it and it was aromatic in the true sense. Very well presented

    1. The Artistic Cook avatar

      Thank you, Glad you liked it!

  2. Faathima avatar
    Faathima

    Hi. I only have sour milk. Will it be okay?

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  1. 5 stars
    Wow just wow. I tried it and it was aromatic in the true sense. Very well presented

    1. Thank you, Glad you liked it!

  2. Hi. I only have sour milk. Will it be okay?

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