Korma finds its origin in the Mughlai kitchen and it’s said that it has been served to Shahjahan and his guests at the inauguration of Tajmahal. Mutton korma is a variation of different kinds of kormas served all over the world. The tenderly cooked mutton in its spicy masala gravy makes this dish a must-serve item for dinner parties and get-togethers. It is a popular dish among Indian and Pakistani Muslim households. Particularly in Hyderabad, people team up mutton korma with Hyderabadi naan, hyderabadi bagaarakhana/pulao, and double ka meetha for a full course meal to be served to the guests on Eid festivities and dinner parties.
It is rich in proteins from the mutton and is served with any kind of bread like Hyderabadi naan, pita bread, or with rice items like bagaara khana/pulao or plain rice.
Here’s is a simple Mutton korma recipe in 3 simple steps: Marination, masala preparation and finally cooking the korma. Do give it a try, you will love it.
Mutton Korma / Hyderabadi Mutton Khorma
Wash the mutton and drain the excess water by putting it in a colander. Marinate the mutton with ginger-garlic paste, red chili powder, turmeric powder, salt, and garam masala powder. Mix well and keep aside.
Dry roast the grated coconut and ground nuts separately. Caramelize the onion by adding 1 teaspoon oil while roasting the onion. Keep all this aside
Grind the coconut, groundnut, and onions into a smooth paste by adding water as required. Keep this aside
Cooking the Khorma
Heat 4 tablespoon oil in a cooking pot. Add the sliced onion and saute on high flame until the onion turns golden brown in color. Add the bay leaf and black peppercorns as well.
Now add the marinated mutton and saute for 3 minutes on medium flame.
Add the prepared masala and mix well.
Cook the mutton and masala together, with occasional stirring on medium flame until oil starts oozing out. (Here make sure that masala doesn't stick to the bottom).
Now add the curd and mix well. (Here whisk the curd a little before adding). Cook on high flame until oil starts separating.
At this point add 2 glasses of water, bring it to a boil. Then add the diced potato, half of the green chilies, coriander, and mint leaves. Cover and cook for 30 minutes on low flame. (or until the meat gets tender)
Finally add the lemon juice and the rest of the green chilies, coriander, and mint leaves. Switch off the flame. That's it, Mutton korma is ready to be served.
- The pressure cooker can also be used to tenderize the mutton, for this follow the same procedure but after adding 2 glasses of water, close the lid of the cooker and cook on high flame until 2 whistles are heard and then lower the flame and simmer for 20 minutes. Then switch off the flame. Please make sure to wait 5-10 minutes before opening the lid of the cooker, so that the built-up steam gets cools. Waiting avoids the splashing of hot contents all over.
- Adding potatoes is optional. You can skip potatoes if you don't want them.
- Bone-in mutton is preferably used in this recipe as the juices from the mutton bones make the stew more delicious. You can also make it with boneless mutton if you like.
- The recipe shown here is the basic mutton khurma recipe. If you want to make it richer then Almonds, cashews, and chirongi (Charoli) can also be added along with coconut.