Mutton Korma

Mutton Korma is a Mughlai classic known for its silken gravy and layered warmth. Bone‑in mutton is seared and braised in a luscious emulsion of whisked yogurt, browned onions, and a cashew/almond paste, gently spiced with cardamom, cinnamon, cloves, and bay leaf. The result is a smooth, mildly spiced curry with a ghee‑kissed finish and melt‑soft meat. Best paired with naan, tandoori roti, or fragrant basmati/jeera rice.

• Taste profile: mildly spiced, creamy, subtly sweet‑savory with warm whole‑spice notes.

• Texture: mutton tender to the bone; gravy smooth, glossy, medium‑thick.

• Ideal for: celebratory meals, dinner parties, and indulgent mains.

• Serving suggestion: garnish with a drizzle of ghee, saffron strands, and fried onions (optional).

What You Get

• Generous single‑serve portion of Mutton Korma with bone‑in pieces.

Key Highlights

• Mughlai‑style yogurt‑nut base; no heavy tomato.

• Slow‑cooked for depth and tenderness.

• Balanced, kid‑friendly heat; adjustable on request.

• Finished with ghee and kasuri methi for aroma (optional).

Ingredients

• Mutton (bone‑in), browned onions, whisked yogurt.

• Nuts and richness: cashew/almond paste, ghee/butter, optional cream.

• Whole spices: bay leaf, cinnamon, cardamom, cloves, black cardamom (optional).

• Ground spices: turmeric (pinch), coriander, mild chili/Kashmiri chili (for color), garam masala.

• Aromatics: ginger‑garlic paste, green chilies (optional), saffron (optional), salt.