Royal Mutton Korma Recipe: A Rich Mughlai Curry That Melts in Your Mouth

Royal Mutton Korma Recipe: Discover the authentic Mughlai-style Mutton Korma recipe — slow-cooked tender meat in a creamy, spiced gravy made with yogurt, nuts, and aromatic Indian spices. A royal delicacy perfect for festive feasts and family dinners.

Few dishes define Indian royal cuisine as beautifully as Mutton Korma. This rich, aromatic, and creamy Mughlai curry has been delighting food lovers for centuries. Originating from the kitchens of the Mughal emperors, the Mutton Korma recipe brings together slow-cooked tender meat, fragrant spices, and a luscious gravy made from yogurt, nuts, and caramelized onions. Every spoonful of this dish reflects luxury, warmth, and depth of flavor — perfect for festive feasts or family gatherings.

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Royal Mutton Korma Recipe: The History Behind Mutton Korma

The word “Korma” comes from the Urdu word qorma, which means “to braise.” Traditionally, Mutton Korma was prepared by slow-cooking meat in a sealed pot (dum style) with a blend of aromatic spices, yogurt, and ghee. This cooking technique helped infuse every piece of mutton with intense flavors while keeping it succulent and juicy. Over time, the dish evolved across regions — from the Mughlai Korma of Delhi to the Awadhi Korma of Lucknow — each with its unique twist and local touch.

Ingredients You’ll Need: To prepare this royal mutton curry, gather the following ingredients

1. 1 kg mutton (goat/lamb, bone-in preferred)
2. 1 cup thick yogurt (curd)
3. 2 large onions (thinly sliced and fried till golden brown)
4. 2 tbsp ghee or refined oil
5. 2 tbsp ginger-garlic paste
6. 10–12 cashews or almonds (soaked and ground into a smooth paste)
7. 1 tsp cumin seeds
8. 2–3 green cardamoms
9. 1 cinnamon stick
10. 3–4 cloves
11. 1 tsp coriander powder
12. 1 tsp red chili powder
13. ½ tsp turmeric powder
14. Salt to taste
15. Fresh coriander leaves for garnish

Royal Mutton Korma Recipe: Step-by-Step Cooking Method

Marinate the Mutton: In a large bowl, mix the mutton pieces with yogurt, ginger-garlic paste, salt, and half of the fried onions. Let it marinate for at least 2–3 hours (overnight for best results).

Prepare the Gravy: Heat ghee in a heavy-bottomed pan. Add cumin, cardamom, cinnamon, and cloves. Once aromatic, add the remaining fried onions and the cashew-almond paste. Sauté until the oil separates.

Cook the Mutton: Add the marinated mutton to the pan and cook on medium flame until the meat turns brown and releases its juices. Add coriander powder, red chili powder, turmeric, and a splash of water.

Slow Cooking: Cover and cook the mutton on low heat for about 45–60 minutes, stirring occasionally. Add water if needed to achieve the desired gravy consistency.

Finishing Touches: Once the meat is tender and the oil floats on top, garnish with fresh coriander and a drizzle of ghee for that authentic Mughlai aroma.

Serving Suggestions

Mutton Korma pairs beautifully with naan, paratha, jeera rice, or steamed basmati rice. Serve it hot with lemon wedges and sliced onions on the side. For festive occasions, complement it with biryani, raita, and a glass of chilled lassi.

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Royal Mutton Korma Recipe: Pro Tips for Perfect Mutton Korma

1. Use bone-in mutton for maximum flavor and tenderness.
2. Fry onions evenly golden brown — they form the base of the korma’s rich color and taste.
3. Cook on low flame for deep flavor infusion.
4. Add rose water or kewra essence at the end for a royal aroma.