Mutton Korma is a Classic dish that reflects the rich flavors of Indian cuisine. Tender mutton cooked in a creamy, aromatic sauce, flavored with a blend of spices like cardamom, cinnamon, and cloves. This dish strikes a perfect balance of savory and mildly sweet flavors, making it a delight for anyone craving a taste of traditional Indian comfort food.
Ingredients
- 500 grams mutton, preferably bone-in pieces
- 2 onions, finely sliced
- 2 tomatoes, chopped
- 1/2 cup yogurt, beaten
- 2 tablespoons ghee or oil
- 1 teaspoon cumin seeds
- 1 bay leaf
- 2-3 green cardamom pods
- 2-3 cloves
- 1-inch cinnamon stick
- 1 teaspoon ginger paste
- 1 teaspoon garlic paste
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder (adjust to taste)
- 1 teaspoon coriander powder
- 1/2 teaspoon garam masala powder
- Salt to taste
- Fresh cilantro leaves, chopped (for garnish)
- Sliced almonds or cashews (for garnish, optional)
Steps
- Preparation:
Gather all your ingredients for Mutton Korma: tender mutton pieces, sliced onions, chopped tomatoes, beaten yogurt, and a blend of aromatic spices including cumin seeds, bay leaf, green cardamom pods, cloves, and cinnamon stick. Have ready ginger paste, garlic paste, turmeric powder, red chili powder, coriander powder, garam masala powder, and fresh cilantro for garnish. - Cooking Instructions:
Begin by heating ghee or oil in a heavy-bottomed pan or pressure cooker over medium heat. Sauté cumin seeds, bay leaf, cardamom pods, cloves, and cinnamon until fragrant. Add sliced onions and cook until golden brown. Introduce ginger-garlic paste, sauté briefly, then stir in chopped tomatoes until softened and the oil separates. Sprinkle turmeric, red chili, and coriander powders, cooking for a minute. Gradually incorporate beaten yogurt, stirring constantly to prevent curdling. Add mutton pieces, ensuring they are coated in the masala mixture. - Simmering the Dish:
Pour in enough water to just cover the mutton. If using a pressure cooker, seal and cook until the mutton is tender (about 15-20 minutes after the first whistle). If using a pan, cover and simmer on medium-low until the mutton is tender, adjusting water as necessary for desired consistency—season with salt to taste. - Finishing Touches:
Once the mutton is cooked through, adjust the seasoning if needed. Sprinkle garam masala powder over the dish, stirring well to blend flavors. Garnish with fresh cilantro leaves. For added richness, consider topping with sliced almonds or cashews. - Serving:
Serve hot, pairing the flavorful Mutton Korma with steamed rice, naan bread, or roti for a complete meal that captures the essence of traditional Indian cuisine. Enjoy the aromatic blend of spices and tender mutton in every bite!
Tips for variations
- Coconut Milk Twist: Substitute part or all of the yogurt with coconut milk for a creamier texture and a hint of coconut flavor. Adjust the spices accordingly to balance the richness of the coconut milk.
- Nutty Delight: Enhance the dish with a handful of finely ground almonds, cashews, or even pistachios. Add these nuts towards the end of cooking to thicken the sauce and impart a delightful nutty aroma and flavor.
- Fruity Fusion: Introduce a touch of sweetness and tanginess by adding a tablespoon of mango puree or diced pineapple during cooking. This variation adds a unique fruity note that complements the spiciness of the dish. Adjust the spice levels accordingly to maintain balance.
Macros
- Calories: Around 400-500 calories
- Protein: 25-30 grams
- Fat: 25-30 grams
- Carbohydrates: 10-15 grams
Frequently Asked Questions of Mutton Korma
- What cuts of mutton are best for Mutton Korma?
- Bone-in cuts like shoulder or leg are ideal for Mutton Korma as they add flavor during cooking. The cuts become tender and flavorful when slow-cooked in the spicy yogurt sauce.
- How spicy is Mutton Korma?
- The spiciness of Mutton Korma can vary depending on the amount of red chili powder or other spices used. It is generally mild to moderately spicy, but you can adjust the heat level to suit your taste preferences.
- Can Mutton Korma be made ahead of time?
- Yes, Mutton Korma actually tastes better when made ahead of time as the flavors have time to meld together. It can be stored in the refrigerator for 2-3 days and reheated before serving.
- What are good side dishes to serve with Mutton Korma?
- Mutton Korma pairs well with steamed basmati rice, naan bread, roti, or even pulao (flavored rice). Accompany it with a fresh salad, raita (yogurt-based condiment), or pickles for a complete meal.
- Can Mutton Korma be made without yogurt?
- Yes, you can make a dairy-free version of Mutton Korma by substituting yogurt with coconut milk or a dairy-free yogurt alternative. This variation will impart a slightly different flavor profile but will still be delicious.
- Is Mutton Korma gluten-free?
- Yes, Mutton Korma is naturally gluten-free as long as no wheat-based ingredients like wheat flour (for thickening) are used. Ensure all spices and other ingredients are gluten-free if you have dietary restrictions.
Flavors of India: Mutton Korma Recipe
Mutton Korma is a Classic dish that reflects the rich flavors of Indian cuisine. Tender mutton cooked in a creamy, aromatic sauce, flavored with a blend of spices like cardamom, cinnamon, and cloves.
Ingredients
- 500 grams mutton preferably bone-in pieces
- 2 onions finely sliced
- 2 tomatoes chopped
- ½ cup yogurt beaten
- 2 tablespoons ghee or oil
- 1 teaspoon cumin seeds
- 1 bay leaf
- 2-3 green cardamom pods
- 2-3 cloves
- 1- inch cinnamon stick
- 1 teaspoon ginger paste
- 1 teaspoon garlic paste
- ½ teaspoon turmeric powder
- 1 teaspoon red chili powder adjust to taste
- 1 teaspoon coriander powder
- ½ teaspoon garam masala powder
- Salt to taste
- Fresh cilantro leaves chopped (for garnish)
- Sliced almonds or cashews for garnish, optional
Instructions
Prepare Ingredients:
- Gather and prepare all the ingredients listed.
Sauté Whole Spices:
- Heat ghee or oil in a heavy-bottomed pan or pressure cooker over medium heat.
- Add cumin seeds, bay leaf, green cardamom pods, cloves, and cinnamon stick.
- Sauté for about a minute until the spices become fragrant.
Sauté Onions:
- Add finely sliced onions to the pan.
- Sauté the onions until they turn golden brown, stirring occasionally to ensure even cooking.
Add Ginger-Garlic Paste:
- Add ginger paste and garlic paste to the pan.
- Sauté for about a minute until the raw smell of ginger-garlic paste disappears.
Add Tomatoes:
- Add chopped tomatoes to the pan.
- Cook the tomatoes until they become soft and the oil starts to separate from the masala.
Add Dry Spices:
- Add turmeric powder, red chili powder, and coriander powder to the pan.
- Mix well with the onion-tomato mixture and cook for about a minute to toast the spices.
Add Yogurt:
- Gradually add beaten yogurt to the pan, stirring continuously to prevent curdling.
- Mix well until the yogurt is well incorporated into the masala.
Add Mutton:
- Add the mutton pieces to the pan.
- Coat the mutton pieces evenly with the masala mixture.
Cook the Mutton:
- Pour enough water into the pan to just cover the mutton pieces.
- If using a pressure cooker, close the lid and cook until the mutton is tender (about 15-20 minutes after the first whistle).
- If using a pan, cover with a lid and simmer over medium-low heat until the mutton is cooked through and tender, stirring occasionally and adding more water if necessary.
Check Seasoning:
- Once the mutton is cooked, check for salt and adjust seasoning as needed.
Add Garam Masala:
- Sprinkle garam masala powder over the cooked mutton korma.
- Stir well to combine.
Garnish and Serve:
- Garnish with chopped fresh cilantro leaves.
- Optionally, garnish with sliced almonds or cashews.
Serve Hot:
- Serve Mutton Korma hot with rice, naan, or roti.