Mutton Korma

Copy Icon
Twitter Icon
 Mutton Korma

Cooking Time

Preparation Time :30 Min

Cook Time : 1 Hr 0 Min

Total Time : 1 Hr 30 Min


Serves : 4
  • 1 kgs lamb/goat/ mutton meat

  • 1 cups fresh unsweetened yogurt

  • 3-4 tbsp cooking oil

  • 3 nos onions, finely chopped

  • 4 tsp eastern ginger-garlic paste

  • 2 nos cinnamon

  • 6 nos clove

  • 10 nos peppercorns

  • 2 nos mace

  • 5 nos green cardamom pods split into two

  • 2 tsp eastern coriander powder

  • 1 tsp eastern cumin powder

  • 1 tsp eastern turmeric powder

  • 1/2 tsp eastern chili powder

  • 1/4 tsp eastern nutmeg powder

  • 2 nos tomatoes, finely chopped

  • 2 tbsp coriander leaves, fresh to garnish

  • 1 pinch salt to taste


  • Preparation-Thoroughly wash the lamb, drain and put into a large mixing bowl
  • Add the yogurt and mix to coat the meat well
  • Set aside
  • Cooking--Heat the cooking oil in a deep, heavy bottomed pan on medium flame
  • When hot, add the onions and fry till almost pale golden
  • Add the ginger and garlic pastes and fry for 1 minute
  • Stir often to prevent burning
  • Add all the whole spices and fry for 1 minute – or till spices are slightly darker in color
  • Now add all the powdered spices and fry till the oil begins to separate from the masala (spice mix)
  • Stir often to prevent burning
  • If required, sprinkle a little water from time to time to prevent the masala from burning
  • Add the marinated meat to this and fry till the meat is sealed
  • Add the tomatoes, salt to taste and fry till the tomatoes are pulpy
  • Stir often to prevent spices burning
  • Do not cook on high heat
  • Once tomatoes are pulpy, simmer the heat, cover the pan and cook till meat is done
  • This dish should have a thick gravy so ideally, water is not added while cooking
  • If however, you find it getting too dry, 1/2 a cup of warm water can be added to it
  • When the meat is cooked and tender, remove pan from heat and transfer Korma into a serving dish
  • Garnish with freshly chopped coriander
  • Tastes with breads like Chapatis, Parathas or Naans, and boiled rice