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mutton korma
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5 from 1 vote

Authentic Mutton Korma

This is an authentic Mutton Korma/Qorma recipe with the traditional, classic flavor and simple, easy-to-follow instructions.
Course Main Course
Cuisine Indian, pakistani
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 People


  • 1 cup Ghee / oil
  • 2 cups Sliced Onions
  • 2 tbsp Ginger Garlic paste
  • 1 kg Mutton (shoulder cut)
  • 1 cup Yogurt
  • 1 packet Korma masala (Shan mix)
  • 1 tsp Salt or to taste
  • 2 tsp Kashmiri Red chili powder
  • 6 cloves
  • 2 black cardamom
  • 5 Green cardamom
  • 4 Black pepper corns
  • 1 cup Milk / Water
  • 1 tbsp Kewra water

For Garnishing:

  • Almonds blanched
  • Ginger julienne


  • In a medium pot, melt in the ghee, add onion and fry until golden brown & set aside or put in freezer for making it more crispy.
  • In the same pot, add ginger garlic paste saute it then add mutton and fry until it changes color, cover and cook for 5-10 minutes.
  • Then in a small bowl, add the Shan Korma masala packet along with salt and kashmiri powder, the yogurt and combine well.
  • Add this yoghurt mixture in the pot and cook/bhonofy for 15-20 minutes or until the mutton is half cooked and the oil starts to come over the surface and gravy starts to look a little thick.
  • Now crush/grind the crispy fried onions in chopper or with the mortar and pestle which is in the olden times normally used as a spice grinder, along with the whole spices (black cardamom, black pepper corns, cloves and green cardamoms). Don’t make it a paste, keep it a little crumbly or grainy because this will give the gravy a perfect thick and rich look.
  • Add the grinded mixture to the pot and cook for a couple of minutes until it gets infused in it. Then add in the water or milk for as much gravy or how much thick texture you want.
  • Drizzle some kewra water or Kewra essence in it and garnish it with ginger julienne and almonds .
  • Serve with naan, bread, taftaan, sheermaaal, paratha and steamed or cumin Rice.