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Mutton Korma Recipe

Mutton Korma is a popular Indian Curries
Author :
On :
Tuesday, 18 July, 2017
Category :
Non-Vegetarian Recipe
Course :
Curries Recipe
Cuisine :
Indian Recipe
Technique :
Stewed Recipe
Difficulty :
Servings :
Serves 4
Rated 5 based on 100 votes


  • To be Ground into a Paste:
  • 10 to 12 Cloves Garlic
  • 1 small piece dry Coconut
  • 8 to 10 Kashmiri chillies
  • 1 tbsp - Cumin seeds
  • 1 tbsp - Coriander seeds
  • 1 tbsp - Poppy Seeds
  • 1 tbsp - oil
  • 1.5 piece Ginger
  • Other Ingredients:
  • 500 gms - Mutton from the leg (boneless preferably)
  • 1.5 cup - curds
  • 2 medium sized Onions (grated)
  • 3 medium sized Tomatoes ( peeled and finely chopped)
  • 1 handful fresh Fenugreek leaves (washed and finely chopped)
  • 1.5 tsp - Turmeric powder
  • sufficient water to cook the Mutton
  • finely chopped Coriander leaves (to garnish)
  • just sufficient oil for deep frying
  • salt to taste
  • How to Make Mutton Korma:

    1. Clean, wash and cut the mutton into medium sized pieces.
    2. Heat a tbsp of oil in a small kadai and fry all the ingredients to be ground on a low flame till aromatic.
    3. Grind them into a fine paste using little water when grinding.
    4. Deep fry the mutton pieces on a medium flame till they turn golden brown.
    5. Remove and keep aside.
    6. In the remaining oil fry the onions on a low flame till they turn golden.
    7. Add the fenugreek leaves and saute for few minutes.
    8. Add the ground paste, turmeric powder and salt.
    9. Saute till oil separates.
    10. Add the tomatoes and cook on a low flame till they are soft.
    11. Add the mutton pieces and cook on a low flame till the water from the mutton dries up.
    12. Add the beaten curds and cook for few more minutes.
    13. Add sufficient water and cook further till the mutton pieces are tender.
    14. Garnish with coriander leaves and serve hot with rotis and onion kachumbar.


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    Nithya Rajasekaran

    Nithya Rajasekaran is a software engineer turned blogger who loves diverse cuisine and creative food presentation.

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