Mutton Korma
An authentic non-vegetarian recipe from Bihar, India
Cook Time
60 mins
Servings
4 servings
Difficulty
MediumCategory
Non-VegetarianIngredients
For 4 servings
600g Mutton (bone-in, cut into pieces)
250g Onions
150ml Curd (plain yogurt)
30g Ginger-garlic paste
60ml Ghee
5piece Green cardamom
2piece Black cardamom
5piece Cloves
2piece Cinnamon stick
2piece Bay leaves
3g Turmeric powder
6g Red chilli powder
10g Coriander powder
4g Garam masala
8g Salt
0.3g Saffron strands
30ml Warm milk
20g Coriander leaves
18 ingredients needed
💡 Pro Tip: Gather all ingredients before you start cooking for a smooth preparation process.
Cooking Instructions
Follow these step-by-step instructions to prepare this authentic dish
Marinate the mutton pieces with curd, ginger-garlic paste, turmeric, red chilli powder, and salt. Mix well and marinate for at least 1 hour (or overnight in the refrigerator for best results).
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Dissolve saffron in warm milk and set aside.
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Heat ghee in a heavy-bottomed pot over medium heat. Add bay leaves, green and black cardamom, cloves, and cinnamon. Fry for 30 seconds until fragrant.
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Add thinly sliced onions and cook on medium heat for 15–18 minutes, stirring frequently, until they turn deep golden brown. This step is critical for the rich colour and flavour of the korma.
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Add the marinated mutton pieces and cook on high heat for 5–6 minutes, stirring, to sear the meat and cook off the curd.
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Add coriander powder and stir well. Reduce heat to medium-low.
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Cover the pot and cook on low heat for 30–35 minutes, stirring occasionally, until the mutton is tender and the oil separates from the masala. Add a splash of water if the masala sticks.
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Once the mutton is tender, add garam masala and the saffron milk. Stir gently.
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Cook uncovered for 5 more minutes until the gravy reaches the desired consistency — korma should have a thick, rich gravy.
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Garnish with fresh coriander leaves and serve hot with naan, paratha, or steamed rice.
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Chef's Tips
Browning the onions deeply is the most important step — pale onions result in a bland, pale korma; deep golden-brown onions give the dish its characteristic rich colour and sweetness.
Marinating the mutton overnight in curd tenderises the meat significantly and reduces cooking time.
Korma should be cooked on low heat after the initial searing — slow cooking allows the spices to meld and the meat to become fall-off-the-bone tender.
The dish should have a thick, clinging gravy — if too thin, cook uncovered on medium heat for a few minutes to reduce.
About This Dish
Mutton Korma is a traditional non-vegetarian dish from Bihar, India. This authentic recipe provides exact measurements for cooking 4 servings.
- Browning the onions deeply is the most important step — pale onions result in a bland, pale korma; deep golden-brown onions give the dish its characteristic rich colour and sweetness. - Marinating the mutton overnight in curd tenderises the meat significantly and reduces cooking time. - Korma should be cooked on low heat after the initial searing — slow cooking allows the spices to meld and the meat to become fall-off-the-bone tender. - The dish should have a thick, clinging gravy — if too thin, cook uncovered on medium heat for a few minutes to reduce.
Category
Non-Vegetarian
Cook Time
60 mins
Servings
4 servings
Difficulty
Medium