Old Delhi Mutton Korma
A fragrant, nut-and-yogurt based mutton curry from Delhi's Mughlai culinary tradition, mild in heat but rich in layered spicing.
- Prep
- 30 min
- Cook
- 90 min
- Total
- 120 min
- Servings
- 5
- Difficulty
- Hard
- Calories
- 450 kcal
Equipment
- •Heavy-bottomed pot
- •Blender
Nutrition
Per serving, approximate
- Calories
- 450 kcal
- fat
- 32 g
- carbs
- 9 g
- fibre
- 1 g
- protein
- 30 g
- calories
- 450 kcal
Instructions
- 1
Mix the mutton with yogurt and ginger-garlic paste. Leave it to marinate for at least 1 hour.
- 2
Heat ghee (clarified butter) in a pot. Sizzle the whole garam masala spice mix until fragrant.
- 3
Add the marinated mutton. Brown it quickly over high heat for a few minutes.
- 4
Stir in the coriander powder and salt. Cook briefly.
- 5
Add the fried onion paste and cashew paste. Mix everything well.
- 6
Add a little water and cover the pot. Simmer on low heat for about an hour until the meat is tender.
- 7
Uncover the pot. Simmer further until the gravy thickens and oil floats to the top.
- 8
Stir in a few drops of kewra water (fragrant flower water) before serving.
Chef's tips
Cook the mutton gently on low heat so the yogurt does not split. Stir occasionally to prevent the sauce from sticking.
Ingredient substitutions
- cashew paste → melon seed paste for a lighter korma
Storage
Refrigerate up to 3 days in an airtight container.
Reheating
Reheat gently on low flame, stirring frequently.
Common mistakes to avoid
- •Cooking the yogurt over high heat, which curdles the gravy.
Serving suggestions
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