Lamb Korma | Mutton Korma - Swasthi's Recipes

Lamb Korma | Mutton Korma

Easy lamb korma made with yogurt, whole spices and spice powders. This is a slow cooked Indian lamb korma curry that turns out delicious & the best with soft tender & succulent chunks of meat. Serve this with naan, roti, paratha or plain rice basmati.

For best results follow my detailed step-by-step photo instructions and tips.

Prep Time10

Cook Time1 50

Total Time2

Servings4

AuthorSwasthi

Ingredients (1 cup = 240ml )

for marination

1.1 lbs. (500 grams) mutton or lamb
1 cup yogurt (thick curd)
1 tablespoon ginger garlic paste fresh
½ teaspoon salt (adjust to taste)
1 teaspoon Kashmiri red chili powder (adjust to heat tolerance)
1 tablespoon coriander powder (ground coriander)
¼ teaspoon turmeric (haldi)(optional)
1 green chili paste or slit

Whole spices (or use 1½ tsp garam masala)

4 to 6 cloves (laung)
2 inch cinnamon piece (dalchini, refer notes)
6 green cardamoms (elaichi)
2 small black cardamoms (badi elaichi)
½ teaspoon pepper corn lightly crushed black pepper

Other ingredients

3 medium onions thinly sliced or use 1 cup fried onions
3 tablespoons ghee (clarified butter or oil)
2 cups hot water Use more if needed

Optional (for authentic flavors)

1 strand mace (javithri , refer notes)
⅛ teaspoon ground nutmeg (jaiphal powder, refer notes)
1 teaspoon kewra water (or ¼ teaspoon cardamom powder)

How to make the recipe

Marination for mutton korma

To a large heavy bottom pot or Dutch oven, add mutton and all the spices - coriander powder, red chili powder, turmeric & garam masala. (or whole spices - cinnamon, cardamoms, black cardamoms, pepper and cloves)
Add ginger garlic paste, green chili, salt and yogurt. Mix well and rest aside until needed. Alternately you may refrigerate overnight. (But bring it close to room temperature before cooking)

How to make lamb korma

Heat ghee or oil in a wide heavy bottom pan or pot. Separate the layers of onions and slide them to the hot oil or ghee.
Fry them until deep golden stirring often. The onions must be uniformly browned without burning. This may take about 8 to 10 mins.
Cool these completely and pulse them coarsely in a blender. Do not over blend as they begin to release lot of oil. If your grinder is unable to grind, you may add 2 tbsps of water or yogurt to help grind. Set this aside.
To the same pan, add the lamb marinade and mix it. Begin to saute on a medium heat for about 10 mins.
Yogurt and lamb lets out lot of moisture. Cover and let the mutton cook in this for 30 mins.
Add the crushed fried brown onions and pour 2 cups hot water. Mix well and cook covered until mutton turns slightly tender stirring occasionally. This may take about 1 hour or more.
Add mace and nutmeg at this stage (optional). Continue to cook until the mutton falls off the bone easily. Optional - Add kewra water at this stage. Mix and turn off. If you want it to be creamy, you may stir in 3 to 4 tablespoons heavy cream.
Allow lamb korma to rest at least for a hour to absorb the flavors. Serve with naan, roti, paratha, rice, biryani or pulao.

NUTRITION (estimation only)