| Prep: 20 mins | Cook: 1 hour 15 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 665 | 41g | 15g | 28g |
| sugars | fibre | protein | salt |
| 13g | 6g | 52g | 0.88g |
Why I Love Indian Mutton Korma
Growing up in the vast expanses of Montana, my formative culinary experiences largely revolved around tastes reflective of ranchers’ favorites or Native American traditions. These dishes always seemed to share a connective flavor thread from bison burgers to huckleberry pies. It’s part and parcel of who I am as a food writer, thus, whenever I encounter a recipe that presents such complex, integrated flavors as Mutton Korma, I am immediately enamored.
A Touch of Indian Spice
While Montana and my upbringing there shaped my culinary perspective chiefly, my obsession with Mutton Korma is a testament to how I am continually inspired by new flavors, particularly those from different culinary traditions. The rich tapestry of spices used in this recipe, from cloves and cardamom to garam masala and coriander, takes me far from the windswept plains of Montana to the bustling, vibrant markets of India. If you’re a fan of dishes like Rogan Josh or Chicken Tikka Masala, you’ll feel right at home with this Mutton Korma.
Inspired by Masters
Though I came across this recipe on my own culinary journey, the influence of chefs like Gordon Ramsay, who marries traditional ingredients with flair and creativity, isn’t lost on me. While not every dish I discover has a prolific chef inspiring it, in this case, the artful blend of flavors and balance of ingredients are reminiscent of some of his own stunning curry dishes.
One of the things I love about Mutton Korma is its versatility. It can be served as a standalone meal with naan or rice, or integrated into a more extensive Indian feast alongside Aloo Gobi, Samosas, or Biryani. The richness of the mutton, enhanced by the creamy, fragrant sauce, really make this dish a centerpiece that other flavors can orbit.
This recipe doesn’t just satiate hunger, it stirs curiosity. It paints a vivid edible portrait of a far-off land, a beautiful blend of spices, aroma, and textures that make every mouthful a culinary journey.
Whether you’re preparing a delicious weeknight dinner, or you’re flexing your culinary skills for a weekend dinner party, Mutton Korma is a dish that hits all the right notes. And who knows? It might just inspire you to experiment with new flavors, just like it did for me.
What You’ll Need
- 2 pounds of Mutton, cut into pieces
- 3 cups of Yogurt
- 6 cloves of Garlic, chopped
- 2 inch piece of Ginger, chopped
- 4 medium Onions, finely chopped
- 4 green Chilies, finely chopped
- 1 tablespoon of Poppy seeds, ground
- 1 tablespoon of Sesame seeds, ground
- 1 cup of Coconut milk
- 2 tablespoons of Lemon juice
- 2 teaspoons of Garam masala
- 1 teaspoon of Turmeric powder
- 2 teaspoons of Red chili powder
- 2 teaspoons of Coriander powder
- 6 Cardamom pods
- 2 Cinnamon sticks
- 6 Cloves
- 2 Star anise
- 1/2 cup of Cashew nuts
- 1/2 cup of Raisins
- Fresh coriander leaves for garnish
- 4 tablespoons of Vegetable oil
- Salt to taste
Method
Step One
Heat the vegetable oil in a large pan over medium heat. Once heated, add the cardamom pods, cinnamon sticks, cloves, and star anise. Stir for a few seconds until they release their fragrance.
Step Two
Add the finely chopped onions to the pan and sauté until they turn golden brown. Next, add the chopped ginger and garlic, sauté continuously to prevent it from burning.
Step Three
Now, add the mutton pieces to the pan. Fry the mutton on high heat for about 10 minutes, until it becomes brown.
Step Four
Into the pan add red chili powder, turmeric powder, coriander powder and salt. Mix well so that the spices coat the mutton evenly. Reduce the heat, cover the pan, and let it cook for about 20 minutes.
Step Five
While the mutton is simmering, take the yogurt in a bowl. Add garam masala, ground poppy seeds, ground sesame seeds into it and mix well.
Step Six
Add the yogurt mixture, chopped green chilies, and coconut milk to the mutton. Stir well to combine everything. Cover the pan and cook on a slow flame for about an hour or until the mutton is tender and the gravy is thick.
Step Seven
Once the mutton is cooked, add lemon juice, cashew nuts, and raisins. Stir well and cook for another 2 minutes.
Step Eight
Garnish the mutton korma with fresh coriander leaves before serving. Enjoy your delicious Mutton Korma with a side of naan, rice, or roti.
