Mughlai Mutton Korma

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Category: Festive Recipe
Cuisine: Indian Recipe
Difficulty: Medium

Mughlai mutton korma is the royal dish, once savored by Mughal rulers in India. The traditional recipe is well preserved since generations to make this awesome mutton korma in Mughlai style.

A non-vegetarian favorite, this dish can be made easily in a pressure cooker. Served popularly as a side dish, it is best accompanied with rice, idli or dosas.

You can also replace mutton with chicken if you like. The key is to make it with love. You will love how the aromatic flavors from the spices and mutton will fill up your kitchen. Coconut and curry leaves impart a nice touch of unique flavor to the dish.

Learn how to make this incredible recipe by following our step by step guide below.

Take a look at more Side-Dish Recipes. You may also want to try Khatta Meetha Kaddu (Pumpkin), Turkey with Mushrooms, Spleen Pepper Fry (Manneeral Fry) , Narthangai Pachadi

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  • Mutton - 1 kilo
  • Onion - 3 medium sized (finely chopped)
  • Tomato - 1 (small)
  • Green Chillies - 4 or 5
  • Curry leaves
  • Coriander leaves - to garnish
  • Coconut - grounded as paste(3 cups) Ginger Garlic Paste - 2 tbsps
  • Chilli Powder - 2 tbsps
  • Coriander Powder - 4 tbsps
  • Turmeric Powder - 1/2 tbsps
  • Cinnamon and Cloves - few

How to Make Mughlai Mutton Korma

  • Heat oil in a cooker and add cinnamon sticks and cloves. Add onions, green chillies, curry leaves and fry them till it is light brown in colour.
  • Add tomato and fry for two minutes.
  • Add mutton pieces and saute for 10 minutes.
  • Add ginger garlic paste, chilli powder, coriander powder and turmeric powder and saute.
  • Then, add coconut paste and mix well. Add enough water so that the mixture is not very thick.
  • Close the lid and wait for 5 whistles.
  • Garnish with coriander leaves and fried cashewnuts (optional).
  • Serve hot with plain rice, idlis or dosas.