Everyday Kitchen

Indian · Dinner

Mutton korma

Draft recipe — not kitchen-tested
Non-vegMedium

Diet: Non-veg · Gluten-free · High-protein

Slowly cook mutton in an onion, yogurt and almond sauce. Add cream after the meat is tender to keep the sauce smooth.

Prep
25 min
Cook
100 min
Total
125 min
Servings
4
Difficulty
Medium
Cuisine
Indian
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of mutton korma
Representative photograph of mutton korma. This photograph is not a result of testing this draft. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

Base

Meat

Paste

Braise

Equipment

Heavy pot with lid; blender; bowl; spoon; thermometer.

Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.

Steps

Prepare the paste · About 10 min

  1. Soak 40 g blanched almonds in 100 ml water for blending for 10 minutes; blend until smooth.

Brown the onions · About 15 min

  1. Heat 40 g ghee. Cook 250 g onions, sliced over medium heat for 12–15 minutes; add 4 cardamom pods and 1 cinnamon stick for the final minute.

Add the meat · About 8 min

  1. Add 800 g boneless mutton shoulder, cubed, 20 g ginger-garlic paste, 1 tsp ground coriander, ½ tsp ground cumin and ¾ tsp salt; cook for 8 minutes. Do not wash raw meat. Lower the heat; stir in 200 g yogurt slowly.

Braise · About 80 min

  1. Add the almond paste and 400 ml water. Cover; simmer gently for 70–90 minutes, stirring every 20 minutes.

    Check: The meat yields to a fork. Lamb must reach at least 63°C / 145°F; longer cooking softens this cut.

Finish · About 3 min

  1. Stir in 80 ml cream; warm gently for 2–3 minutes. Remove whole spices.

Tips

  • Cook yogurt gently.
  • Browned onions add sweetness; do not burn them.

Substitutions

  • Use cashews instead of almonds.
  • Lamb shoulder can replace mutton.

Storage

  • Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
  • Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
  • For sauces and soups, add a little water if thick and reheat gently. Crisp coatings soften after storage.

Make ahead

  • Blend the nut paste one day ahead and refrigerate.
  • Cook the curry ahead; add cream during reheating.

FAQ

Can I make a nut-free version?

Omit almonds and reduce the water. The sauce will have a different body.

Why does the sauce stick?

Nut paste thickens quickly. Use a heavy pot and stir during braising.

Can I use a pressure cooker?

This draft gives saucepan timings. Follow a tested pressure-cooker recipe for that method.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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