Mutton Korma
Prep Time
25 mins
Cook Time
30 mins
Total Time
55 mins

A rich yet delicately spiced mutton curry with meat that falls off the bone is a special treat for special occasions.

Course: Main Course
Cuisine: North Indian
Author: Shireen Sequeira @
  • 1 kg mutton on the bone
  • 1 " stick of cinnamon or cassia bark
  • 3-4 cloves
  • 1 black cardamom
  • 2 teaspoons ginger & garlic paste
  • 2 tablespoons ghee
  • oil for frying
  • salt to taste
  • For the masala
  • 3 medium sized onions finely sliced
  • 6-8 whole cashew nuts
  • 1-1/2 cups yogurt whisked
  • 2 teaspoons coriander powder
  • 1-1/2 teaspoons cumin powder
  • 1/2 teaspoon garam masala powder
  • 1/2 teaspoon turmeric powder
  • 2 teaspoons Kashmiri red chilli powder
  • To garnish
  • a pinch or two of nutmeg powder
  1. Cut the mutton into medium sized pieces, wash, drain & keep aside.
  2. Heat oil for shallow or deep frying in a kadai/wok and fry the onions till golden brown (do not brown them too much or they will turn bitter). Remove and place on an absorbent kitchen tissue. They need to be very crisp.
  3. Soak the cashew nuts in hot water, drain and grind them along with the fried onions to a fine paste
  4. In a bowl, whisk together the yogurt and the spice powders (coriander, cumin, garam masala, turmeric and red chilli powders)
  5. Heat 1-2 tablespoons of oil and fry the meat in batches till it turns golden brown. It is important to fry in batches and not overcrowd the pan as the meat will start to release its juices and cook under steam instead of getting fried. Once done, keep the fried meat aside.
  6. Heat the ghee in a pressure cooker. Add the cinnamon, cloves and black cardamom and let them sizzle. Reduce the heat completely and add the yogurt mixture. Fry it till the oil begins to separate.
  7. Add the ginger & garlic paste and fry again for 2 minutes or till the raw smell vanishes. Add the onion and cashew nut paste and fry again for 2 minutes.
  8. Now add the fried meat and mix everything well. Add a cup of water, salt to taste and pressure cook till the first whistle goes off. Then reduce the heat completely and continue to cook for 10-12 minutes. Turn off the heat and let the cooker cool down for 8-10 minutes or till the weight (whistle) comes off easily.
  9. Open the lid and continue to cook on a low heat till the consistency of the gravy thickens. It is okay if the mutton is slightly overcooked as it is meant to fall off the bone.
  10. 10. To garnish, sprinkle some nutmeg powder and serve with roti, chapathi or any rice dish of your choice