Best 2 Mutton Korma Recipes

Mutton korma is an Indian dish made with tender goat meat, yogurt, and a blend of aromatic spices. It is a popular dish for special occasions and celebrations in South Asia, and is known for its rich and flavorful gravy. The dish is typically served with rice, naan, or roti, and is a hearty and satisfying meal.

This article provides three different recipes for mutton korma: a classic recipe, a quick and easy recipe, and a slow cooker recipe. The classic recipe uses a variety of spices, including cumin, coriander, ginger, garlic, and turmeric, to create a flavorful and aromatic gravy. The quick and easy recipe uses a pre-made garam masala spice blend to simplify the cooking process, while the slow cooker recipe allows for the meat to cook slowly and become fall-off-the-bone tender. All three recipes provide step-by-step instructions and cooking tips to ensure that you can make a delicious and authentic mutton korma at home.

Check out the recipes below so you can choose the best recipe for yourself!

LAMB KORMA | MUTTON KORMA

Lamb Korma | Mutton Korma image

Easy lamb korma made with yogurt, whole spices and spice powders. This is a slow cooked Indian lamb korma curry that turns out delicious & the best with soft tender & succulent chunks of meat. Serve this with naan, roti, paratha or plain rice basmati.

Provided by Swasthi

Categories Main Course

Time 2h

Number Of Ingredients 19

Ingredients

500 grams mutton (or lamb)
1 cup yogurt ((thick curd))
1 tablespoon ginger garlic paste (fresh)
½ teaspoon salt ((adjust to taste))
1 teaspoon red chili powder ((use as needed))
1 tablespoon coriander powder ((ground coriander))
¼ teaspoon turmeric ((haldi)(optional))
1 green chili (paste or slit)
4 to 6 cloves ((laung))
2 inch cinnamon piece ((dalchini, refer notes))
6 green cardamoms ((elaichi))
2 small black cardamoms ((badi elaichi))
½ teaspoon pepper corn (lightly crushed black pepper)
3 medium onions (thinly sliced or use 1 cup fried onions)
3 tablespoons ghee ((clarified butter or oil))
2 cups hot water (Use more if needed)
1 strand mace ((javithri , refer notes))
1/8 teaspoon ground nutmeg ((jaiphal powder, refer notes))
1 teaspoon kewra water ((or ¼ teaspoon cardamom powder))

Steps:

Wash the mutton well and drain the water. Put it in a a bowl for marination.
Next transfer all the spices - coriander powder, red chili powder, turmeric & garam masala. (or whole spices - cinnamon, cardamoms, black cardamoms, pepper and cloves)
Add ginger garlic paste, green chilli, salt and yogurt.
Mix all of these and cover it. Keep this for marination for at least 2 hours to overnight in the fridge.
The marinade works as a tenderizer. So longer the lamb meat is allowed to rest the more tender it turns.
Heat ghee or oil in a wide heavy bottom pan or pot.
Separate the layers of onions and slide them to the hot oil or ghee.
Fry them until deep golden stirring often. The onions must be uniformly browned without burning. This may take about 8 to 10 mins.
Cool these completely and pulse them coarsely in a blender. Do not over blend as they begin to release lot of oil. If your grinder is unable to grind, you may add 2 tbsps of water or yogurt to help grind. Set this aside.
To the same pan, add the lamb marinade and mix it. Begin to saute on a medium heat for about 10 mins.
Yogurt and lamb lets out lot of moisture. Cover and let the mutton cook in this for 30 mins.
After 30 minutes of cooking the mutton, add the crushed fried brown onions.
Pour 2 cups hot water and mix well. Cook covered until mutton turns slightly tender stirring occasionally. This may take about 1 hour or more.
Add mace and nutmeg at this stage (optional). Continue to cook until the mutton falls off the bone easily. Optional - Add kewra water at this stage. Mix and turn off.
Allow lamb korma to rest at least for a hour to absorb the flavors. Serve with naan, roti, paratha, rice, biryani or pulao.

Nutrition Facts : Calories 550 kcal, Carbohydrate 16 g, Protein 25 g, Fat 43 g, SaturatedFat 21 g, Cholesterol 128 mg, Sodium 461 mg, Fiber 3 g, Sugar 7 g, ServingSize 1 serving

MUTTON KORMA

Mutton Korma image

Make and share this Mutton Korma recipe from Food.com.

Provided by Charishma_Ramchanda

Categories Curries

Time 5h45m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

500 g boneless cubed mutton
1/2 teaspoon turmeric powder
1/2 cup plain low-fat yogurt, beaten
2 tablespoons oil
1 onion, peeled,washed and chopped
1 inch fresh ginger, peeled,washed and chopped
2 cloves garlic, peeled,washed and chopped
2 teaspoons coriander seeds
1 teaspoon cumin seed
2 whole red chilies
1 teaspoon garam masala powder
1/2 teaspoon black pepper
1 maggi vegetable stock cube, with onion
1 onion, thinly sliced lengthwise and fried till crisp
1 tablespoon fresh coriander leaves, washed and finely chopped

Steps:

In a large bowl, combine together the mutton cubes with turmeric powder and yogurt.
Mix well and allow to marinate for 4 hours.
Heat oil in a skillet.
Add the ground paste and stir-fry until the oil floats on top.
Add the mutton cubes alongwith the marinade and the stock cube.
Stir-cook until the mutton is well-browned.
Add a little warm water and cook until the mutton is tender.
Garnish with fried onions and chopped corriander leaves.
Serve hot with parathas!

Tips:

Use high-quality mutton for the best flavor.
Marinate the mutton overnight or for at least 6 hours to tenderize it.
Use a heavy-bottomed pot or Dutch oven to cook the korma.
Cook the korma over low heat to prevent the meat from becoming tough.
Add water or broth as needed to keep the korma from drying out.
Season the korma to taste with salt, pepper, and garam masala.
Garnish the korma with cilantro, mint, and fried onions before serving.

Conclusion:

Mutton korma is a delicious and flavorful dish that is perfect for special occasions. With its rich, creamy sauce and tender meat, this dish is sure to impress your guests. Be sure to follow the tips above to make the best mutton korma possible.

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