Mutton Korma Recipe with step by step photos and video instructions is a delicious and the simplest form of korma. Made with spices, tomato and yogurt, this dish is so easy to make. Like the Tamatar Gosht or the Aloo Gosht, this gets ready in no time at all.
What is Mutton Korma?
Lamb meat is cooked in delicious yogurt based gravy along with spices to make the most delicious mutton korma recipe.
Can you cook mutton korma without a pressure cooker?
Yes, if your meat is tender, you can easily cook without the use of a pressure cooker.
What are the other variations of Mutton Korma?
- You can omit the tomatoes completely and add lemon juice instead.
- Onion can be browned and ground to a paste along with poppy seeds, cashew, and yogurt.
- Cream can be added towards the end for a richer gravy.
- Spices can be roasted and ground into a powder.
- Soak the saffron with milk and add it after cooking the korma.
Pro Tips / important things to remember while making the mutton korma recipe
Step by Step Pictorial Process of making the mutton korma recipe
1. Heat oil in a pressure cooker and add the whole spices, green chili and onion.
2. Fry till the onion is golden brown in color and add the salt, red chili powder, coriander powder and mutton. Fry until mutton turns brown.
4. Next, add the cashew, poppy seeds, yogurt paste and tomatoes.
5. Give it a good stir and close the lid of the pressure cooker.
6. Cook until done and add coriander and mint leaves. Switch off heat when oil starts floating on top. Serve hot.
Serve it hot immediately.
For more similar mutton recipes try the following:
- Shami Kabab
- Achar Gosht
- Mutton Sukka
- Tawa keema
- Palak Gosht
- Chettinad Mutton Varuval
- Andhra Mutton Fry
How to make Mutton Korma recipe or the gosht ka korma
Mutton Korma Recip
- 750 gms lamb meat cut into small pieces
- 3 tablespoon oil
- 2 green chilies
- whole garam masala 1 bay leaf, 1 inch stick cinnamon, 2 cardamon, 2 cloves, 1 teaspoon shahi jeera, 1 teaspoon cumin seeds
- 2 onions sliced finely
- 1 tablespoon ginger garlic paste
- 1 teaspoon coriander powder
- 1 teaspoon chili powder
- salt to taste
- 2 tbsp cashews soaked in water
- 1 tbsp poppy seeds /khus khus, soaked in water
- 1 cup yogurt
- 2 no. tomato chopped
- 4 tbsp mint leaves and coriander leaves
- Discard water from the cashew and poppy seeds and place them in a mixie jar. Add the yogurt and make them into a fine paste. Set aside this yogurt paste.
- Heat oil in a pressure cooker or pan and add green chili, garam masala and onion.
- Fry the onion till brown and add ginger garlic paste. Once the raw smell has vanished from the ginger garlic paste, add the coriander powder, red chili powder, and salt.
- Add the mutton and cook till the water has evaporated and mutton has turned brown.
- Mix in yogurt paste and tomatoes. Give it a good stir and close the lid. Cook until mutton is done, about 5-6 whistles. Allow the steam to cool and open the lid.
- Add the coriander leaves and mint leaves to the gravy and cook for a further couple of minutes or till oil starts floating on top. Serve hot with khichdi, rice or roti.
- You can also make with slow cook method without the use of pressure cooker.
Signing off until next time,
This recipe was originally published in March 2015. It has been retested and updated with step by step photos and video. The recipe has been made printable and checkboxes added for following the steps easily in December 2018.
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