Having it's roots in the Mughlai cuisine, the flavours of mutton korma is based on a well balanced mixture of spices. It goes very well with pulao, paratha, naan or roti.
Recipe Tags
Non-veg
Medium
Festive
Mughlai
Sauteeing
Main Dish
High Fibre
Ingredients Serving: 4
Mutton – 500 gms (cut into medium pieces)
Onions – 3 (medium size, finely chopped)
Garlic – 14-15 cloves
Ginger – 1 (1 inch size)
Curd – 2 tbsp
Poppy (Khus Khus) seeds – 1½ tbsp
Cashew nuts (kaju) – 15 pieces
Charmagaz seeds – 2 tsp
Whole green chilli - 2
Turmeric powder - 1 tsp
Kashmiri mirch powder - 1 tsp
Whole cumin - 1 tsp
Whole coriander – 1 tsp
Whole garam masala – 4 Cloves, 4 cardomom, 4 cinnamon
Bay leaves – 2
Mustard oil – 8 tbsp
Sugar – 1 tsp
Salt – as per taste
Instructions
Paste together garlic cloves, ginger & curd. Keep the poppy (khus khus) seeds, cashew nuts (kaju) & charmagaz seeds soaked in lukewarm water for about 10-15 minutes, then filter away the water & paste them together with the green chillies.
Dry roast together the whole cumin, whole coriander & whole garam masala (2 cloves, 2 cardomom, 2 cinnamon) & then grind them to a coarse powder.
Boil the mutton pieces with 1 bay leaf, rest of the whole garam masala (2 cloves, 2 cardomom, 2 cinnamon), 1 tbsp chopped onions, salt as per taste & adequate amount of water. Keep the boiled mutton pieces separated from the mutton stock.
Heat mustard oil & add the remaining bay leaf & chopped onions, when the onions turn a bit golden then add the boiled mutton pieces & garlic-ginger-curd paste. Mix well & stir fry.
Then add the turmeric powder & kashmiri mirch powder, keep stirring till the oil separates. Then add the poppy (khus khus) seeds-cashew nuts (kaju)-charmagaz seeds-green chillies paste, mix well & add the sugar, add salt as per taste.
Add the mutton stock, cover & cook on medium flame till the water dries up considerably, then add the dry ground jeera-coriander- garam masala powder. Mix lightly, cover & keep on medium flame for about a minute, then switch off flame.
Reviews (1)  
How would you rate this recipe? Please add a star rating before submitting your review.
Paste together garlic cloves, ginger & curd. Keep the poppy (khus khus) seeds, cashew nuts (kaju) & charmagaz seeds soaked in lukewarm water for about 10-15 minutes, then filter away the water & paste them together with the green chillies.
Dry roast together the whole cumin, whole coriander & whole garam masala (2 cloves, 2 cardomom, 2 cinnamon) & then grind them to a coarse powder.
Boil the mutton pieces with 1 bay leaf, rest of the whole garam masala (2 cloves, 2 cardomom, 2 cinnamon), 1 tbsp chopped onions, salt as per taste & adequate amount of water. Keep the boiled mutton pieces separated from the mutton stock.
Heat mustard oil & add the remaining bay leaf & chopped onions, when the onions turn a bit golden then add the boiled mutton pieces & garlic-ginger-curd paste. Mix well & stir fry.
Then add the turmeric powder & kashmiri mirch powder, keep stirring till the oil separates. Then add the poppy (khus khus) seeds-cashew nuts (kaju)-charmagaz seeds-green chillies paste, mix well & add the sugar, add salt as per taste.
Add the mutton stock, cover & cook on medium flame till the water dries up considerably, then add the dry ground jeera-coriander- garam masala powder. Mix lightly, cover & keep on medium flame for about a minute, then switch off flame.
INGREDIENTS
SERVING: 4
Mutton – 500 gms (cut into medium pieces)
Onions – 3 (medium size, finely chopped)
Garlic – 14-15 cloves
Ginger – 1 (1 inch size)
Curd – 2 tbsp
Poppy (Khus Khus) seeds – 1½ tbsp
Cashew nuts (kaju) – 15 pieces
Charmagaz seeds – 2 tsp
Whole green chilli - 2
Turmeric powder - 1 tsp
Kashmiri mirch powder - 1 tsp
Whole cumin - 1 tsp
Whole coriander – 1 tsp
Whole garam masala – 4 Cloves, 4 cardomom, 4 cinnamon
A password link has been sent to your mail. Please check your mail.
Close
N/A
CHANGE PASSWORD
Change your old password to a new one
OLD PASSWORD *
NEW PASSWORD *
CONFIRM NEW PASSWORD *
Change Password
A password link has been sent to your mail. Please check your mail.
Close
N/A
PROFILE SETTINGS
Edit and update your profile here
Deleting your account may make your saved recipes, collections, and personalization preferences permanently inaccessible to you and reduce the functionality of connected appliances. Deletions will be performed in accordance with our Privacy Notice and applicable laws or regulations.
DELETE ACCOUNT
A password link has been sent to your mail. Please check your mail.
Close
N/A
Deleting your account means your saved recipes, collections, and personalization preferences will be permanently removed from BetterButter. Once you confirm, your account will be deactivated immediately.
Note: If you login during next 14 days, your account will be reactivated and deletion will be cancelled.
CONFIRMCANCEL
A password link has been sent to your mail. Please check your mail.
Close
N/A
A password link has been sent to your mail. Please check your mail.
Close
SEARCH
A password link has been sent to your mail. Please check your mail.
Close
SIGN IN
Login and Start Exploring!
EMAIL ADDRESS
PASSWORD
Forgot Password?
SIGN IN
A password link has been sent to your mail. Please check your mail.
Close
FORGOT PASSWORD?
To receive a reset password link in your inbox, enter your email address.
EMAIL ADDRESS
SUBMIT
A password link has been sent to your mail. Please check your mail.
Close
A password reset link has been sent to your mail. Please check your mail.
CHECK MAIL
A password link has been sent to your mail. Please check your mail.
Close
RESET PASSWORD
Enter your new password
NEW PASSWORD
CONFIRM PASSWORD
RESET
A password link has been sent to your mail. Please check your mail.
Close
REGISTRATION
Sign Up with BetterButter and Start Exploring!
FIRST NAME *
LAST NAME *
EMAIL ADDRESS *
PASSWORD *
CONFIRM PASSWORD *
By creating an account, I accept the Terms & Conditions
SIGN UP
A password link has been sent to your mail. Please check your mail.
How would you rate this recipe? Please add a star rating before submitting your review.
Submit Review