Dilpasand Mutton Korma with Onion

Recipe by
Total Time:
1 - 2 hours
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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  • 750g boneless meat, cut into medium-sized 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 to be taken out before mincing)
  • 1 tbsp chopped coriander
  • 1/3 cup ghee
  • Salt to taste
  • 1 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 with Onion

  • Grind finely small onion, garlic, ginger, coriander seeds and chillies. Mix curds in the ground pulp and keep aside.
  • Heat ghee in a pan, 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 large vessel which should be kept on fire.
  • Put in the mutton cubes and the ground paste. Make the fire medium and let 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 in between 2-3 times 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.