Mutton Korma RecipeImage Credit source: Getty Images
Bakrid will be celebrated on 28 May 2026. On this day people perform sacrifices in their homes. Many types of special dishes are served to the guests, but mutton is definitely served. People make many types of dishes from it, in which mutton korma is also very much liked. Everyone wants to serve something special to their guests. You can also make Dhaba Style Mutton Korma on the occasion of Eid-ul-Azha. So let us know where in India the best mutton korma is available and how you can prepare it dhaba style at home.
Mutton Korma is a Mughlai curry which is cooked on slow flame. Due to this, the taste of spices gets absorbed well and it gets a smooth texture. When the mutton is completely cooked and the spices start releasing oil, it gives off an amazing aroma which whets the appetite of every non-vegetarian. In this article we will learn the recipe of Lucknow Style Mutton Korma from Chef Ranveer Brar.
Where to get the best mutton korma?
If we talk about where the best chicken korma is available in India, most people will have only one answer. In Jama Masjid area of Old Delhi. Here the mutton is steamed and cooked in desi ghee on low flame. Its gravy is creamy and slightly grainy. Al Jawahar, right next to Jama Masjid, is known for its excellent mutton korma, khamiri roti and nihari with traditional flavours.
These places are also popular
Lucknow and Hyderabad are also very popular for mutton korma. Apart from its kebabs, Tunde Kababi located at Aminabad and Chowk in Lucknow is also famous for its mutton korma. Apart from this, the excellent mutton korma and delicious biryani near Charminar in Hyderabad are very popular.
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Mutton Korma Ingredients
For curd mixture – 1 ½ cup whipped curd, 1 tbsp ginger-garlic paste, 1 tbsp red chilli powder, ½ tsp turmeric powder, ½ tbsp coriander powder, ¼ tsp cumin powder,
for spices
5-6 black cardamoms, ½ tbsp black pepper, 1 tbsp coriander, 5-6 cloves, 4-5 green cardamoms, 2 bay leaves, 1 inch cinnamon, ½ tsp shahi cumin (optional), 1 mace, salt as per taste,
For Lucknow Mutton Korma
2-3 tbsp ghee, 2-3 tbsp oil, 1 inch cinnamon, 2 bay leaves, 2 black cardamoms, 750 grams mutton (with bone), 4 medium sized onions, chopped, salt to taste, curd mixture, 4-5 cups water, ½ cup saffron water, 2 tsp kewra water, 2 tsp cashew paste, 1 ½ tbsp chopped coriander, 2 tsp ready. Spices, coriander leaves to garnish.
Mutton Korma Recipe
- To make curd mixture, add curd, ginger-garlic paste, red chilli powder, turmeric powder, coriander powder, cumin powder in a bowl and mix well.
- To prepare the masala, add black cardamom, black pepper, cloves, green cardamom, bay leaf, cinnamon, shahi cumin, mace and salt as per taste in a shallow pan.
- Dry roast all these spices for 4-5 minutes on medium flame. Put it in a grinder and make a fine powder and keep it aside.
Make Korma like this
- Add ghee and oil in a pot. When it gets hot, add cinnamon, bay leaves and black cardamom and let it crackle.
- Add mutton and fry on medium flame for 2-4 minutes. Add onion and salt as per taste and fry until onion turns light brown.
- Now add the prepared curd mixture and fry for 5-10 minutes or until the spices are cooked.
- When all the spices are roasted, add water, close the lid and cook until the mutton becomes soft.
- Now add saffron water, kewra water and cashew paste and mix it well.
- Finally add prepared dry masala powder and coriander leaves and mix well.
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