Mutton Korma (A Creamy Mughlai Style Mutton Recipe )
Korma is a mild curry that originated in the Middle East. It is also called Kurma, Khorma or Qurma. This dish was introduced into the Indian sub continent by the Mughals.
Servings: 4 yield(s)
Prep Time: 180 mins
Cook Time: 30 mins
Total Time: 210 mins
Ingredients
  • 1 kg mutton
  • a little salt to taste
  • 2 tbsp. oil
    • Korma Marinade:
  • 3 green chillies
  • 1 inch fresh ginger
  • 6 cloves of garlic
  • 1 tsp. turmeric
  • 3 tbsp. desiccated coconut
  • 2 tsp. poppy seeds
  • 5 almonds
  • 1 cup yogurt
    • Korma Masala (Spice Mix)
  • 3/4 cup fried onions
  • 3 black pepper corns
  • 2 cloves
  • 1 inch cinnamon
  • 1 tsp. grated nutmeg
  • 2 green cardamoms
  • 1 tsp. coriander powder
  • 1 tsp. jeera powder
  • 1 sprig fresh cilantro leaves
  • 1 sprig fresh mint leaves
Instructions
  1. Make a paste of the marinade ingredients - green chillies, ginger, garlic, turmeric, desiccated coconut, poppy seeds, almonds and yogurt.
  2. Clean and wash mutton. Cut it into small pieces.
  3. Mix the marinade paste into the mutton pieces with some salt to taste. Leave aside for about 3 hours in the refrigerator.
  4. Make a paste of the Korma Masala Spices adding very little water in a blender.
  5. Heat two tbsp. oil in a pressure cooker or Instant Pot.
  6. Add in the marinated mutton into the cooker. Mix well and then add in the blended Korma spice mix into it.
  7. Close cooker and pressure cook with whistle for up to 5 whistles. (If using Instant Pot, set on Pressure Cooke mode for up to 15 minutes). Once cooker is cool, remove the whistle and adjust seasonings if necessary. Korma is ready to be served.
Recipe Notes

Korma can also be made with vegetables, chicken, eggs or lamb. Adjust the spices milder or according to taste.