Mutton Korma

RecipenKitchen Recipe 2 h 15 min · Serves 6 · Pakistani

Why make it Tender bone-in mutton simmered in a rich gravy of browned onions, yogurt, whole spices and ground almonds. A special-occasion curry that is mild, creamy and deeply savoury.

You’ll need

Serves 6 1 kg bone-in mutton, cut into medium pieces, washed and dra… 150 ml cooking oil or 120 g ghee 3 large onions, thinly sliced 1 cup plain full-fat yogurt, at room temperature and whiske… 2 tbsp ginger-garlic paste 5 green cardamoms 1 black cardamom 4 cloves + 14 more in the full recipe

1 Step 1 of 9 Heat the oil in a heavy pot over medium heat. Add the sliced onions and fry, stirring often, for 15 minutes until deep golden brown and crisp at the edges. Lift them out with a slotted spoon, leaving the oil in the pot, and sprea…

2 Step 2 of 9 Once the onions are cool enough to handle, crush them with your hands and stir them into the whisked yogurt. Set aside.

3 Step 3 of 9 Reheat the oil over medium heat. Add the green and black cardamoms, cloves, cinnamon, peppercorns and bay leaf and let them sizzle for 30 seconds until fragrant.

4 Step 4 of 9 Add the mutton and ginger-garlic paste. Raise the heat to high and fry, stirring, for 10 minutes until the meat loses its raw pink colour and the liquid it releases has mostly dried up.

5 Step 5 of 9 Lower the heat to medium. Add the coriander, chilli, turmeric and salt and stir for 2 minutes until the spices smell cooked and cling to the meat. The last 4 steps are in the full recipe.

Cook’s tip Keep the yogurt at room temperature and whisk it well; cold or lumpy yogurt is the usual reason a korma curdles.

Mutton Korma

Ready to cook? Exact amounts, every step, timings and tips, free on RecipenKitchen. Get the full recipe