Hyderabadi Mutton Korma
A rich and aromatic Hyderabadi Mutton Korma, slow-cooked in a creamy blend of yogurt, spices, and nuts, offering a perfect balance of heat and fragrance from traditional Indian spices.
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Ingredients
- 500 gramsmutton (bone-in, cut into cubes)
- 200 gramsyogurt (whisked)
- 2 mediumonions (thinly sliced)
- 2 tablespoonsginger-garlic paste
- 3 piecesgreen chilies (slit)
- 20 piecescashew nuts
- 100 mlmilk
- 50 mlfresh cream
- 3 tablespoonsghee (clarified butter)
- 2 tablespoonsoil
- 1 teaspoonwhole black peppercorns
- 4 piecesgreen cardamoms
- 4 piecescloves
- 1 inchcinnamon stick
- 1 piecebay leaf
- 1 piecemace (javitri)
- 1 tablespoonpoppy seeds
- 2 tablespoonsfresh coriander leaves (chopped)
- 1 ½ teaspoonssalt
Instructions
Soak the cashew nuts and poppy seeds in warm milk for about 20 minutes. Then grind them together to a smooth paste. Set aside.
Heat ghee and oil in a heavy-bottomed pot over medium heat. Add bay leaf, cinnamon stick, green cardamoms, cloves, mace, and black peppercorns. Sauté until aromatic (about 1-2 minutes).
Add sliced onions and sauté until golden brown, about 8-10 minutes. Stir frequently to avoid burning.
Add ginger-garlic paste and green chilies. Cook for 2-3 minutes until raw smell disappears.
Add mutton pieces and salt. Stir well to coat the meat with spices and cook on high heat for 5-7 minutes to brown the meat.
Reduce heat to low. Add whisked yogurt slowly while stirring continuously to prevent curdling.
Add the cashew-poppy seed paste along with fresh cream. Mix well and cook for 5 minutes, stirring occasionally.
Cover and cook the mutton on low heat for 1 to 1.5 hours, stirring every 15-20 minutes, until the meat is tender and the gravy thickens. You can add a little water if needed during cooking.
Before turning off the heat, sprinkle chopped fresh coriander leaves. Give it a final stir.
Serve hot with steamed basmati rice, naan, or paratha.
