Mutton Korma

Mutton korma is the crown jewel of desi curries: slow-braised mutton in a silky yogurt-and-nut gravy fragrant with whole spices. Regal, creamy, and deeply warming, it turns any dinner into a celebration.

Prep time

20 mins

Cook time

1 hr 10 mins

Total time

1 hr 30 mins

Servings

4 servings

Calories

640

Ingredients

• 1 kg mutton, bone-in pieces
• 1 cup plain yogurt, whisked smooth
• 2 large onions, thinly sliced
• 1/4 cup cashew paste
• 3 tablespoons ghee plus 2 tablespoons vegetable oil
• 1 tablespoon ginger-garlic paste
• Whole spices: 4 green cardamom pods, 4 cloves, 2 black cardamom pods, 1-inch cinnamon stick, 2 bay leaves, 1 teaspoon cumin seeds
• 1 teaspoon red chili powder and 1/2 teaspoon turmeric powder
• 1 teaspoon salt
• 1/2 teaspoon saffron soaked in 2 tablespoons warm milk, optional
• 1/4 cup chopped fresh cilantro

Instructions

1. Heat the ghee and oil in a heavy pot and fry the sliced onions until crisp and golden, about 12 minutes; remove half for garnish.
2. Add the whole spices to the remaining oil and let them sizzle for 1 minute until aromatic.
3. Add the mutton pieces and sear on high heat for 10 minutes until browned on all sides.
4. Stir in the ginger-garlic paste, chili powder, turmeric, and salt, then pour in 3 cups of hot water.
5. Cover and braise on low heat for 45 minutes until the mutton is fork-tender.
6. Whisk the yogurt with the cashew paste and stir it into the pot off the boil, then simmer 15 minutes until the gravy thickens.
7. Drizzle the saffron milk over the top, garnish with the reserved fried onions and cilantro, and rest 10 minutes.
8. Serve hot with naan or basmati rice.

Pro tips

• Fry the onions to a proper deep gold; pale onions make a pale, bland korma.
• Add the yogurt off a rolling boil and stir well to keep the gravy smooth.
• Braise low and slow; rushed mutton turns tough instead of tender.
• Saffron is optional but adds a gorgeous color and festive aroma.

Frequently asked questions