Updated: Jan 27, 2020
Prep Time: 15 minutes
Cooking Time: 45 minutes
Total Time: 60 minutes
Course: Main Course
Serves: 4 persons
1. Onions sliced - 2 big
2. Ginger – 1 inch in paste form
3. Garlic - 1/2 pod in paste form
4. Coriander powder – 1 ½tsp
5. Turmeric powder – ¾ tsp
6. Red chilli powder- 2 tsp
7. Salt to taste
8. Garam masala powder -1/2 tsp
9. Almonds - 1/2 cup
10. Chopped fresh coriander - 2 tbsp
11. Ghee – 2tbsp or ghee-1tbsp+oil-1tbsp
12. Oil – 1 cup for frying
13. Cardamom - 2, Javitri- 1 small piece, Jaiphal (nutmeg) -1 small piece (size of a green cardamom). Make a powder of these.
14. Kewda - A few drops
1. Put the mutton in a pan. Add curd, ginger garlic paste, chilli powder, coriander powder, turmeric and salt to the mutton. Mix well and keep aside.
2. Take a pan with water and put almonds in it. Boil these almonds for 4-5 minutes.
3. Simultaneously, heat the oil in a wok (kadhai). Add sliced onion. Fry till the onions become golden brown.
4. After boiling the almonds, peel them and make a paste out of them.
5. Keep this paste aside.
6. Remove golden brown onion from the oil. Make a paste out of these fried onions.
7. Keep this paste aside.
8. Heat 2 tbsp ghee in a pressure cooker. Add mutton which is mixed with curd and masala.
9. Bhuno the mutton for some time.
10. Now add onion paste to it. Bhuno again until ghee separates from the mutton.
11. Add a 1½ glass of water. Mix it well.
12. Close the lid of the cooker and give 2-3 whistles. Slow down flame for 2-3 minutes.
13. Turn off the gas. Open the lid when the pressure subsides.
14. Add almond paste and cardamom, javitri, jaiphal powder to it.
15. If you feel water is less for curry add some water also.
16. Mix well and boil for 5 minutes.
17. Put a few drops of kewra.
18. Mutton korma is ready. Serve it in a serving dish. Garnish with chopped coriander leaves.
19. Serve hot with roti or naan or rumali roti.
1. Use the best quality mutton. The cut of the meat makes a lot of difference in taste.
2. Do not add a lot of water in the pressure cooker before closing it. The mutton will release its own water and if you also add water, the curry will be very runny.
3. If you don’t want the gravy to be very thick, don’t add entire almond paste to the mutton. Keep 2 spoonful aside. Or, take a little less almonds for the paste.
4. From what I have learned from my elders, the colour of the fried onions decides the colour of the final curry. Do not fry onions in a hurry. Fry until they are nicely browned. Fry on medium heat otherwise the onions will burn and the flavour will not be good.
5. Adjust the number of whistles according the tenderness of the mutton. If the mutton is tender give only 2to3 whistle.
6. Always use a small, open mouth utensil like a handi or pressure cooker.
7. If possible, keep marinate mutton for a minimum ½ hrs.
8. If you don’t want to use ghee, use a combination of 50% ghee and 50% vegetable oil.
9. I would like to suggest not to make korma without ghee because without ghee the taste would not be perfect.