Series Thali Tales - a region told through its plate Awadhi Thali - cooking as royal art Mutton Korma

Mutton Korma

Prep Time:

20 Minutes

Cook Time:

45 Minutes

Ready In Time:

1 Hour 5 Minutes

Serves:

4 Servings

Level:

Intermediate

About the Recipe

Lucknowi Mutton Korma is a signature dish from Awadhi cuisine, known for its subtle spices, velvety texture, and luxurious taste. Unlike heavily spiced curries, this korma focuses on balance and aroma, using yogurt, whole spices, and a special ground masala to create depth. Finished with cashew paste and slow simmering, it delivers a melt-in-the-mouth experience that pairs beautifully with naan or rice.

Ingredients

Curd Masala Mix

1.5 cup Beaten Curd
1 tbsp Ginger Garlic Paste
1 tbsp Degi Red Chili Powder
½ tsp Turmeric Powder
½ tbsp Coriander Powder

Ground Masala

2 Black Cardamoms
½ tbsp Black Peppercorns
½ tbsp Coriander Powder
5–6 Cloves
4–5 Green Cardamoms
2 Bay Leaves
1 inch Cinnamon Stick
1½ tsp Shahi Jeera
to taste Salt

Korma Base

1 tbsp Ghee
1 tbsp Oil
10 pieces Bone-in Mutton
1 inch Cinnamon Stick
3 Bay Leaves
2 Black Cardamoms
2 Onions (Sliced)
4–5 cups Water
2 tsp Cashew Paste
2 tsp Ground Masala
1 handful Fresh Coriander (Chopped)

preparation

Step 1:Prepare the Curd Masala

In a bowl, whisk together curd, ginger garlic paste, red chili powder, turmeric, and coriander powder.
Mix well and set aside.

Step 2:Prepare the Ground Masala

Dry roast whole spices, shahi jeera, and salt on medium heat until aromatic.
Allow to cool, then grind into a fine powder.
Set aside.

Step 3: Sauté the Mutton Base

Heat ghee and oil in a pressure cooker.
Add cinnamon stick, bay leaves, and black cardamoms.
Add mutton pieces and sauté for a few minutes.
Add sliced onions and cook until they turn light golden.

Step 4: Cook with Curd Masala

Add the prepared curd mixture to the cooker.
Cook on medium heat, stirring occasionally, until the oil begins to separate.

Step 5:Pressure Cook

Pour in water and mix well.
Close the lid and pressure cook until the mutton is tender.

Step 6:Finish the Korma

Once pressure releases, add cashew paste and prepared ground masala.
Simmer uncovered until the gravy thickens and becomes aromatic.
Garnish with chopped coriander and serve hot.