Mutton Korma

Name: Mutton Korma
Yield: 3 servings
Cuisine: Indian
Ingredients: 800g mutton or goat on the bone; 3 onions, sliced and fried until brown (birista); 250g yoghurt; 15 cashews or almonds, ground; 2 tbsp ginger-garlic paste; Cardamom, cloves, cinnamon, bay leaf, coriander and chilli powder; 4 tbsp ghee and kewra or rose water

मटन कोरमा/MUT-un KOR-mah/

Also known as: Mutton Qorma, Shahi Mutton Korma, Gosht Korma

About this dish

Tender mutton braised in a rich, mildly spiced gravy of browned onions, yoghurt, ground nuts and whole spices.

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Ingredients

🐑800g mutton or goat on the bone

🧅3 onions, sliced and fried until brown (birista)

🥛250g yoghurt

🥜15 cashews or almonds, ground

🧄2 tbsp ginger-garlic paste

🌿Cardamom, cloves, cinnamon, bay leaf, coriander and chilli powder

🧈4 tbsp ghee and kewra or rose water

Method

Serves 3

Grind the fried onions with the yoghurt into a paste.

Fry the whole spices in ghee, add the mutton and ginger-garlic paste and sear well.

Add the ground spices and the onion-yoghurt paste and cook until the ghee separates.

Add water, cover and simmer for 1.5 hours until tender, then stir in the nut paste.

Finish with a few drops of kewra water and serve with naan or sheermal.

✓ What Makes it Authentic

Korma is a Mughlai classic from Delhi and Lucknow; the traditional version is aromatic and rich rather than sweet and creamy.

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