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Mutton Korma

Mutton Korma

MughlaiMughlaiIntermediateIntermediateMain CourseMain Course
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Authentic Mughlai
Mutton Korma
: Slow-Cooked Royal Flavours

225 mins
Cooking Time
Intermediate
Difficulty
22
Ingredients
Non Veg
Diet
Mutton Korma is a royal dish from Mughlai cuisine where meat is gently cooked in whole spices, barista, cashew paste, and aromatics. Traditionally slow-cooked, the korma develops a deep, layered flavour profile—spicy yet balanced, rich yet subtle. Mustard oil brings depth while kewra water adds its signature fragrant finish.

Ingredients

UNITSIngredients
For Marinade/Base:
1 kgmutton (raan, shoulder, or ribs)
4 tbspcurd
2 tbspcoriander powder
1 tspcumin powder
1 1/2 tspKashmiri red chilli powder
1 1/2 tspdry red chilli powder
1 1/2 tspsalt (or to taste)
For Barista & Paste:
2 largeonions (fried golden)
6cashews
Whole Spices (Korma Masala):
1-inchcinnamon
4cloves
3green cardamom
⅓-inchnutmeg
1 strandmace
1black cardamom
1bay leaf
½ tspshahi jeera
250 mlmustard oil
2 tbspginger-garlic paste
2 tbspghee
½ tspkewra water

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Follow
Directions

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Description - Step 1

Prepare the Marinade

In a bowl, mix curd with coriander powder, cumin powder, dry red chilli powder, Kashmiri red chilli powder, and salt. Mix well and rest for 1–2 hours.

225 minutes
Step 1
Traditional Mughlai Mutton Korma in a rich gravy
Prepare the Marinade
00:28
Step 2
Traditional Mughlai Mutton Korma in a rich gravy
Make the Birista
00:39
Step 3
Traditional Mughlai Mutton Korma in a rich gravy
Cook mutton with spices
00:59
Step 4
Traditional Mughlai Mutton Korma in a rich gravy
Add Birista Paste & Slow Cook
01:23
Step 5
Traditional Mughlai Mutton Korma in a rich gravy
Prepare the Korma Masala
01:38
Step 6
Traditional Mughlai Mutton Korma in a rich gravy
Finish the Korma
01:54

Plate it up!

Plating Instructions

plating-instructions-image

Serve in a deep copper handi or a brass bowl for a royal Mughlai touch. Garnish with fried onions and a drizzle of ghee.

... Read More

Pairing Instructions

pairing-instructions-image

Pairs perfectly with aromatic pulao or soft Indian breads that absorb the rich gravy.

... Read More

Garnishing Instructions

garnishing-instructions-image

Top with fried onions (birista), fresh coriander, and a spoon of hot ghee for shine and aroma.

... Read More

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