Introduction
Delhi’s culinary heritage is steeped in the grandeur of Mughlai cuisine, and Mutton Korma stands as a shining example. Slow-cooked in a rich yogurt and nut-based gravy, this dish delivers deep flavor, tender meat, and a whiff of royal nostalgia on every plate.
1. Marinating the Mutton
Ingredients:
- 500 g mutton (bone-in pieces)
- ½ cup thick curd
- 1 tbsp ginger-garlic paste
- ½ tsp turmeric
- 1 tsp red chili powder
- Salt to taste
Instructions:
- Mix all ingredients and coat the mutton well.
- Cover and marinate for at least 1–2 hours (preferably overnight).
2. Preparing the Korma Base
Ingredients:
- 2 tbsp ghee
- 2 onions (thinly sliced)
- ¼ cup cashew or almond paste
- 1 tsp coriander powder
- ½ tsp garam masala
- Whole spices: 2 cloves, 1 bay leaf, 1 cardamom, 1 small cinnamon stick
- ½ cup water (or as needed)
Instructions:
- Fry onions in ghee till golden and crisp. Remove half for garnish.
- Add whole spices to the same pan.
- Add marinated mutton and cook till it browns slightly.
- Add nut paste and spices. Sauté well.
- Pour in water, cover, and simmer until mutton is tender (40–60 mins).
3. Final Touches
Instructions:
- Once the oil separates and mutton is tender, garnish with fried onions.
- Adjust salt and add a dash of kewra or rose water for aroma (optional).
4. Pro Tips
- Use a heavy-bottomed pan or slow-cook in a handi for best results.
- Fry onions evenly for a balanced sweetness.
- Mutton shoulder or raan pieces yield the juiciest results.
5. Serving Suggestions
Serve hot with sheermal, roomali roti, or steamed basmati rice.
Ideal with a squeeze of lime and fresh onion rings.
6. Fun Fact
Delhi’s Mughlai cuisine developed in the royal kitchens of the Mughals—Korma, derived from the Urdu qorma (braise), was often served in imperial banquets.