Mutton Korma
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Indulge in the regal and aromatic heritage of Mutton Korma, a crown jewel of Mughlai cuisine that defines royal dining. This authentic Mutton Korma recipe is characterized by its signature velvety gravy, which eschews tomatoes in favor of a rich base made from whisked yogurt, fried onion paste (birista), and a luxurious blend of cashews or almonds. If you are searching for a spicy yet fragrant Shahi Mutton Korma that delivers a "fall-off-the-bone" tenderness, the secret lies in the slow-cooking process and the infusion of Kewra water and mace (javitri). Many food connoisseurs crave this homemade restaurant-style Korma for its beautiful "danedaar" (grainy) texture and the glossy layer of oil that signifies a perfectly cooked dish. Whether served at a wedding feast or a special Sunday lunch, this traditional slow-cooked mutton curry is best enjoyed with Sheermal, Khamiri Roti, or a fragrant saffron pulao.
Ingredients
Cooking Instructions
Tips & Secrets
- Slow-cooking on low heat is the secret to achieving the traditional 'Danedar' (grainy) texture of Korma.
- Always use ghee instead of oil for the authentic royal aroma and richness associated with Mughlai food.
- Whisking the yogurt and adding it on low heat prevents it from curdling in the hot gravy.
- The addition of kewra water at the very end provides the signature royal fragrance found in luxury restaurants.
Nutritional Information(Per 1 serving)
480 kcal
26g
36g
12g
Note: Nutritional values are professional estimates per standard serving (~200-250g / ml) and may vary based on ingredient quality and preparation methods.