Mutton Korma

A rich, mild Mughlai mutton curry of yoghurt, browned onions, cashews and whole spices.

TIME BREAKDOWN
Prep: 1h 20m
Cook: 1h 40m
Total: 3 hours
Vegetarian
❌
Nuts
✅
Serves
4 people
Difficulty
Medium

Ingredients

  • 1kg mutton or goat on the bone, cut into 5cm pieces, or lamb shoulder
  • 250g natural yoghurt
  • 1 tbsp fresh root ginger and garlic paste
  • 1 tsp Kashmiri chilli powder
  • 1 1/2 tsp salt
  • 4 tbsp ghee
  • 6 green cardamom pods
  • 4 cloves
  • 5cm cinnamon stick
  • 2 bay leaves
  • 1 black cardamom pod
  • 3 onions, finely sliced
  • 50g cashew nuts, soaked in hot water for 20 minutes
  • 1 tbsp ground coriander
  • 1 tsp ground cumin
  • 400ml hot water
  • 1 tsp garam masala
  • 1/2 tsp ground green cardamom
  • 2 tbsp double cream
  • Pinch of saffron strands, soaked in 2 tbsp warm milk

Method

  1. Mix the mutton with the yoghurt, ginger and garlic paste, chilli powder and 1 tsp of the salt. Cover and marinate in the fridge for at least 1 hour.

  2. Fry the onions in 2 tbsp of the ghee over a medium heat for 15 minutes until deep golden brown. Remove with a slotted spoon and blend with the drained cashews and 100ml of the hot water to a smooth paste.

  3. Heat the remaining ghee in a heavy casserole. Add the green cardamom, cloves, cinnamon, bay leaves and black cardamom for 30 seconds.

  4. Add the mutton with its marinade and fry on a medium-high heat for 10 minutes until the yoghurt has reduced and the oil separates. Stir in the coriander, cumin and the remaining salt.

  5. Add the onion and cashew paste and the remaining hot water. Bring to a simmer, cover and cook on a low heat for 1 hour 15 minutes until the mutton is tender.

  6. Stir in the garam masala, ground cardamom, cream and saffron milk and cook for 5 minutes. Serve with naan or pilau rice.