Mutton Korma Recipe – Rich & Flavorful Mughlai Curry at Home

Mutton Korma is one of the most beloved dishes in Indian and Mughlai cuisine. Known for its creamy texture, rich aroma, and delicate balance of spices, this dish has been a festive favorite for centuries. Whether served at weddings, festivals, or special family gatherings, Mutton Korma always wins hearts. In this guide, we’ll walk you through a step-by-step process to create a restaurant-style mutton korma right in your kitchen.

Ingredients to Make Mutton Korma (Goat Korma)

For Marination:

• 500g mutton (bone-in, cleaned)
• ½ cup thick yogurt (curd)
• 1 tbsp ginger-garlic paste
• 1 tsp turmeric powder
• 1 tsp red chili powder
• Salt to taste

For Curry:

• 3 tbsp ghee (clarified butter) or oil
• 2 large onions (thinly sliced)
• 1 tbsp ginger-garlic paste
• 1 tbsp coriander powder
• 1 tsp cumin powder
• 1 tsp garam masala powder
• 1 tsp red chili powder
• ½ tsp turmeric powder
• 2-3 green chilies (slit)
• ½ cup cashew nut paste (soaked and blended)
• 1 cup water (adjust as needed)
• Fresh coriander leaves for garnish

Homemade Pakistani Mutton Korma Recipe – Step-by-Step Instructions

Step 1 – Marinate the Mutton

1. In a large bowl, combine yogurt, ginger-garlic paste, turmeric, red chili powder, and salt.
2. Add the mutton pieces and coat them well in the mixture.
3. Cover and refrigerate for at least 1 hour for the flavors to infuse. For best results, marinate overnight.

Step 2 – Prepare the Fried Onions

1. Heat ghee in a heavy-bottomed pan.
2. Add sliced onions and fry on medium flame until golden brown.
3. Remove half of the fried onions and set aside for garnishing.

Step 3 – Cook the Korma

1. In the same pan with the remaining fried onions, add ginger-garlic paste and sauté until fragrant.
2. Add coriander powder, cumin powder, turmeric powder, red chili powder, and green chilies. Stir for 1 minute.
3. Add the marinated mutton and cook on high flame for 5–7 minutes until the meat is sealed and aromatic.
4. Add cashew paste and mix well.
5. Pour in 1 cup water, cover the pan, and cook on low flame for 40–45 minutes (or until mutton is tender). Stir occasionally and add more water if required.

Step 4 – Finishing Touches

1. Once the mutton is cooked and the gravy thickens, add garam masala powder.
2. Garnish with fried onions and fresh coriander leaves.
3. Serve hot with naan, roti, or steamed basmati rice.

Tips for Perfect Mutton Korma

• Use bone-in mutton for deeper flavor.
• Marination is key – longer marination means more tender meat.
• Cashew paste can be replaced with almond paste for a different flavor profile.
• Slow cooking brings out the best richness and texture.

Serving Suggestions

Mutton Korma pairs beautifully with:

• Garlic Naan or Tandoori Roti
• Jeera Rice or Biryani
• Freshly made Masala Raita for balance

For spice lovers, serve with a tangy Coriander Coconut Chutney to elevate the flavors.

Also Check – Lamb Vindaloo Recipe

Why Mutton Korma is Special

This Mughlai delicacy is a timeless classic because of its depth of flavor and the luxurious feel it brings to the table. From the warmth of spices to the creaminess of the gravy, every spoonful is a burst of royal indulgence. Whether you’re cooking for a family dinner or hosting guests, Mutton Korma is a dish that never disappoints.