Mutton Korma
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Mutton Korma is a regal and velvety Mughlai curry that represents the height of royal Indian dining. This recipe features lamb slow-cooked in a rich gravy made from caramelized onions, yogurt, and a paste of almonds and cashews. Infused with delicate whole spices like mace and nutmeg, it offers a sophisticated, mildly spiced flavor profile. Its texture is silky and luxurious, with a beautiful golden-brown hue. This dish is an ideal choice for formal dinner parties and is best enjoyed with soft Khamiri roti or sheermal.
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 250g)
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.