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    Rich and Creamy Mutton Korma for Eid Feast

    mutton korma curry bowl
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    Mutton Korma is a rich and aromatic curry made with tender mutton pieces slow-cooked in a creamy gravy of yogurt, onions, and fragrant spices. Known for its luxurious texture and deep flavor, mutton korma is a classic dish served during special occasions, festive meals, and family gatherings.

    Origin of Mutton Korma

    Mutton Korma originates from the royal kitchens of the Mughal Empire, where slow-cooked meat dishes were prepared with yogurt, nuts, and spices to create rich gravies. Over time, mutton korma became a beloved dish across India, Pakistan, and Bangladesh, with each region adding its own twist.

    Why It’s Loved

    This mutton korma recipe is loved for its creamy texture and aromatic spices. Slow cooking makes the meat tender while allowing the flavors to blend beautifully. The combination of yogurt, fried onions, and spices creates a deeply satisfying dish.

    Also Read: Widowmaker Creamy White Chicken Chili

    Rich and Creamy Mutton Korma for Eid Feast
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    Rich and Creamy Mutton Korma for Eid Feast

    Recipe by RecipesVilla
    Servings
    +
    –

    4

    servings
    Prep time

    20

    minutes
    Cooking time

    1

    hour 
    Calories

    420

    kcal

    Ingredients

    • 500 g mutton pieces

    • 2 onions, thinly sliced

    • 1 cup yogurt

    • 2 tbsp ginger-garlic paste

    • 3 tbsp oil or ghee

    • 1 tsp red chili powder

    • 1/2 tsp turmeric powder

    • 1 tsp coriander powder

    • 1/2 tsp garam masala

    • 8 –10 cashews (optional, for richness)

    • Salt to taste

    • Fresh coriander for garnish

    Directions

    • Heat oil or ghee in a heavy pan and fry sliced onions until golden brown.
    • Remove half the onions for garnish and keep aside.
    • Add ginger-garlic paste and sauté until fragrant.
    • Add mutton pieces and cook until lightly browned.
    • Mix in yogurt and stir well to combine.
    • Add turmeric, chili powder, coriander powder, and salt.
    • Add a little water, cover, and simmer for 40–45 minutes until the meat is tender.
    • Stir in garam masala and ground cashews if using.
    • Garnish with fried onions and fresh coriander.
    • Serve hot.

    Notes

    • Serving Suggestion: Best served with naan, roti, or basmati rice.
    • Storage: Refrigerate up to 3 days.
    • Tip: Slow cooking enhances the depth of flavor.

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