Dilpasand Mutton Korma

Recipe by
Total Time:
45-60 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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  • 3/4 kg - boneless meat, cut into medium-size cubes and washed clean
  • 4 - 1 inch sticks of cinnamon
  • 1 bay leaf
  • 6 cloves
  • 4 cardamoms
  • 1/2 tbsp - Cumin seeds
  • 1/2 cup - Finely chopped onions
  • 2 tsp - Minced green chillies, their seeds taken out before mincing them
  • 1 tbsp - Chopped coriander
  • 1/3 cup - Ghee
  • Salt to taste
  • 1 very small onion
  • 5 flakes garlic
  • 1/2 cup curds
  • 1 inch piece ginger scraped
  • 3.5 tsp - Coriander seeds
  • 4 red dry chillies

How to Make Dilpasand Mutton Korma

  • Grind finely small onion, garlic, ginger, coriander seeds and chillies. Mix curd into the ground mixture and keep it aside.
  • Heat ghee, put in the chopped onions and fry until brown and crisp. Take out with 2 slotted spoons pressing the onions in between them.
  • When tolerably cooled, crush the onions and keep aside.
  • Tie the whole spices - cloves, bay leaf, cardamoms, cinnamon and cumin seeds - in a small muslin bag.
  • Lower this bag of spices in 3 cups of boiling water in a dekchi which should be kept on fire.
  • Put in the mutton cubes and the ground paste.
  • Make the fire medium and let it cook till the mutton is almost tender.
  • Lift the spice bag with a tong and keep it in a bowl.
  • When it cools, press the bag hard to take out its juice.
  • Discard the bag and add the juice to the mutton that is cooking on the fire.
  • Add chopped onions, the remaining ghee that is left over after frying the onions and salt to taste.
  • Cook on medium fire until the mutton pieces are tender.
  • Stir two-three times in between to prevent the masala sticking to the bottom and burning as the liquid evaporates.
  • This mutton korma should not be completely dry or remain like a gravy.
  • Transfer to a nice serving dish. Garnish with chopped coriander. Serve hot with parathas.