Jahangiri Mutton Korma
A rich and creamy Mughlai curry where tender mutton is slow-cooked in a luxurious gravy of yogurt, nuts, and aromatic spices. This royal dish is perfect for special occasions and pairs beautifully with naan or sheermal.
For 4 servings
6 steps. 75 minutes total.
- 1
Step 1
- a.Prepare the Birista (Fried Onions)
- b.Heat oil in a deep pan or kadai over medium-high heat. To check if the oil is ready, drop a slice of onion; it should sizzle immediately.
- c.Add the thinly sliced onions and fry for 12-15 minutes, stirring occasionally, until they turn a deep golden brown and are crispy. Do not let them burn.
- d.Remove the fried onions with a slotted spoon and spread them on a plate lined with paper towels to drain excess oil. Let them cool completely. This is your birista.
- 2
Step 2
- a.Make Pastes and Marinate Mutton
- b.Once the birista is cool and crisp, crush half of it with your hands into coarse pieces. Grind the other half in a blender to a smooth paste, adding a splash of water if needed.
- c.Drain the soaked cashews and almonds. Grind them in a blender to a very smooth paste, adding 2-3 tablespoons of water to help the process.
- d.In a large bowl, combine the mutton pieces, ginger-garlic paste, half of the whisked curd (1/2 cup), and 1 tsp of salt. Mix well and set aside to marinate for at least 30 minutes.
- 3
Step 3
- a.Sauté Aromatics and Brown the Mutton
- b.Heat ghee in a heavy-bottomed pot or Dutch oven over medium heat.
- c.Add the whole spices: bay leaf, green cardamom, cloves, cinnamon stick, and black peppercorns. Sauté for 30-40 seconds until they become fragrant.
- d.Add the marinated mutton to the pot. Increase the heat to high and sear the mutton for 7-8 minutes, stirring frequently, until it is well-browned on all sides.
- 4
Step 4
- a.Build the Korma Gravy
- b.Reduce the heat to low. Add the coriander powder and Kashmiri red chili powder. Sauté for 1 minute until the raw smell disappears.
- c.Slowly add the remaining whisked curd (1/2 cup), a little at a time, stirring continuously to prevent it from curdling. Cook for 2-3 minutes.
- d.Add the ground onion paste, the hand-crushed birista, and the nut paste to the pot. Mix everything thoroughly.
- e.Continue to cook on medium-low heat for 6-8 minutes, stirring often, until the masala is well-cooked and you see ghee separating at the edges.
- 5
Step 5
- a.Slow Cook the Korma
- b.Pour in 1.5 cups of hot water and the remaining 0.5 tsp of salt. Stir well to combine, scraping any bits from the bottom of the pot.
- c.Bring the gravy to a gentle boil. Then, reduce the heat to the lowest setting, cover the pot with a tight-fitting lid, and let it simmer for 45-50 minutes.
- d.Stir every 15 minutes to prevent sticking. The korma is ready when the mutton is fork-tender and the gravy has thickened.
- 6
Step 6
- a.Finish and Serve
- b.Once the mutton is cooked, stir in the garam masala, fresh cream (if using), and kewra water (if using).
- c.Let it simmer gently for another 2-3 minutes on low heat for the flavors to meld.
- d.Turn off the heat and let the korma rest, covered, for at least 10 minutes before serving. This deepens the flavor.
- e.Garnish with sliced almonds or fresh coriander. Serve hot with Sheermal, Naan, or Basmati rice.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best flavor, use mutton pieces with bones, like from the shoulder or leg.
- 2Frying onions to the perfect golden brown (birista) is the most crucial step. Under-fried onions will make the gravy sweet, while burnt onions will make it bitter.
- 3Always use room temperature curd and add it on low heat while stirring constantly to prevent the gravy from splitting.
- 4Using a heavy-bottomed pot ensures even heat distribution and prevents the masala from burning during the slow cooking process.
- 5For a richer flavor, you can marinate the mutton overnight in the refrigerator.
- 6The consistency of the korma should be thick and creamy. Adjust the amount of water if needed, but add it hot to maintain the cooking temperature.
Adapt it for your goals.
Chicken Korma
Replace mutton with 750g of bone-in chicken. Reduce the slow cooking time in Step 5 to 20-25 minutes, or until the chicken is cooked through.
Nut Free KormaNut-Free Korma
For a nut-free version, replace the cashews and almonds with 2 tablespoons of poppy seeds (khus khus) or melon seeds (magaz), soaked and ground into a paste.
Vegetable KormaVegetable Korma
Use 500g of mixed vegetables like carrots, peas, beans, potatoes, and 200g of paneer. Add the harder vegetables first, followed by softer ones and paneer towards the end of the cooking time.
Why this is on our healthy list.
Excellent Source of Protein
Mutton is a high-quality protein source, crucial for building and repairing body tissues, muscle maintenance, and overall growth.
Rich in Iron
This dish provides a significant amount of heme iron from the mutton, which is more easily absorbed by the body than non-heme iron from plants. Iron is vital for forming hemoglobin and preventing anemia.
Provides Essential Minerals
Mutton is also a good source of essential minerals like zinc, which boosts the immune system, and phosphorus, which is important for bone health.
Frequently asked questions
A single serving of Jahangiri Mutton Korma contains approximately 550-650 calories. The exact count can vary based on the fat content of the mutton and the amount of ghee and cream used.