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–+ servings

Mutton Korma Recipe

A classic korma recipe that's perfect for special events such as Eid and weddings!
Cook Time: 2 hours
Total Time: 2 hours
Servings: 3 servings
4.86 from 7 votes
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Ingredients

  • ¼ cup (65 ml) oil/ghee
  • 1 medium onion, sliced finely
  • 1.1 lb (½ kg) mutton bone in, cut into curry pieces
  • 8 cloved garlic, minced
  • 0.5 tablespoon minced ginger
  • ⅓ cup (85 g) full fat yogurt
  • ¼ cups (35 g) unsalted cashews ground into a fine paste with water (see notes for substitutions)
  • 2 black cardamoms
  • 8 green cardamoms
  • 7 cloves
  • 1 bay leaf
  • 0.5 teaspoon black peppercorns
  • 1 small sized cinnamon stick
  • 1.5 teaspoon coriander powder
  • 0.5 teaspoon cumin powder
  • 1 teaspoon deghi mirch can substitute 1 teaspoon deghi mirch for 1 teaspoon paprika OR ½ teaspoon red chilli powder
  • 1 teaspoon salt or to taste
  • Kewra water 1tsp or more as per preference (optional)
  • 15 almonds skins removed

Instructions

  • Heat the oil/ghee in a deep pot or pan. Add the sliced onions and fry them over a medium to high heat, stirring often and keeping a very close eye on them to ensure they brown evenly. You may find you need to turn the heat down after a while if they look like they may be browning too quickly/unevenly..
  • Once the onions have turned a dark brown (not black!), use a slotted spoon to remove them and rest them spread out on a paper towel. Set aside - these will crisp up as we work on the korma. The frying process will take about 25 minutes.
  • Add the mutton, spices, ginger and garlic to the same oil as the onions were fried in. Fry this over a medium to high heat, until the mutton no longer remains pink, about 7 minutes.
  • Add in the yogurt and cashews paste. Fry everything well, stirring the entire time, until the oil begins to separate from the sauce of the curry and looks glossy - about 10 minutes.
  • Add in 900ml of water, bring everything to a boil and then cover with a lid and cook on a low heat for about 1.5-2hrs.
  • As the korma cooks, once the onions have cooled down completely and become crisp, you can crush them using your hands, a pestle and mortar, or a processor until they are broken down into a textured mixture.
  • Take the lid off and stir in the onions. Return the lid and cook for a further 5-10 minutes. If things are looking too dry for your liking and you want to top the water up at this point, you can do so now.
  • Add in the kewra water. Give everything a taste and adjust the chilli and salt if needed
  • Garnish with almonds just before serving

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