This Mutton Korma brings together tender bone-in mutton pieces, creamy yogurt, and an aromatic blend of whole and ground spices for an authentically rich North Indian experience. Slow-cooked to perfection with a generous layer of fried onions, the curry develops deep flavor and a velvety, moderately spiced gravy. Serve it hot with naan, roti, or basmati rice for a luxuriant meal that's perfect for special occasions or a comforting dinner. The recipe avoids excessive cream and focuses on traditional ingredients for a balanced, satisfying dish. You can prepare the fried onions and marinate the mutton ahead to streamline the process. Swap mutton with chicken if desired, but the slow-cooking method really shines with mutton for the best result.
18 ingredients
One serving is 1 bowl (approx 350g) · 350 g
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Energy | 482 kcal | 21% |
| Protein | 36 g | 66% |
| Total Fat | 31 g | 52% |
| Carbohydrate | 17 g | 6% |
| Fiber (Total) | 6 g | 18% |
| Vitamins & Minerals | ||
| Sodium | 1357 mg | 68% |
| Potassium | 650 mg | 19% |
| Calcium | 208 mg | 21% |
| Iron | 5 mg | 32% |
| Zinc | 6 mg | 51% |
| Vitamin A (RAE) | 14 µg | 1% |
| Vitamin C | 1 mg | 2% |
| Vitamin D | 0.94 µg | 6% |
| Vitamin B12 | 0.28 µg | 13% |
| Folate (B9) | 6 µg | 2% |
Missing data: These are minimums. 5 of the figures below are missing data for 5 ingredients — Mutton, meat, raw; Yogurt, plain, low fat; Bay leaf, dried; Salt; and 1 more — so the real totals may be higher.
Before cooking: Vitamins and minerals are counted from the ingredients as listed, before cooking. Cooking lowers some of them, so treat these as an upper bound. Energy, protein, fat and carbohydrate are unaffected.
% Daily Value based on adult male RDA. Your needs may vary.
Use this recipe in your meal plans. Edit portions, swap ingredients, and track nutrition.
Start FreeNo credit card required
Add to your meal plans
Free · No credit card
Heat the cooking oil in a heavy pan over medium heat. Add the sliced onions and fry until deep golden brown and crisp. Remove about half of the fried onions and reserve them for garnishing.
Add ghee, cinnamon stick, cloves, green cardamom, bay leaf, and cumin seeds to the same pan. Sauté for about 1–2 minutes until fragrant.
Add the ginger-garlic paste and sauté for 2 minutes until the raw smell disappears.
Add the bone-in mutton pieces and sear over medium-high heat for about 5 minutes, stirring occasionally, until lightly browned on all sides.
Add the fried onions reserved for cooking, keeping the remaining portion aside for garnish. Cook together for 3 minutes, stirring and breaking up the onions slightly.
Add coriander powder, red chili powder, turmeric powder, garam masala, and salt. Stir well and cook for 1 minute to bloom the spices in the oil.
Lower the heat and gradually add the whisked yogurt, stirring continuously to prevent curdling. Cook gently for 2 minutes until the yogurt blends into the masala.
Pour in the water and mix well. Bring the gravy to a gentle simmer.
Cover and slow-cook on low heat for 45 minutes, or until the bone-in mutton is tender and the gravy has thickened. Stir occasionally and add a little water if needed.
Finish with garam masala, adjust the salt if needed, and simmer uncovered for another 5 minutes until the gravy reaches the desired consistency.
Garnish with the reserved fried onions and chopped coriander leaves. Serve hot with naan, roti, or basmati rice.
by Workfile
