Updated February 16, 2021

Mutton Korma is one of the most famous mutton recipes to try. It is cherished as an authentic Lucknowi /Awadhi dish which is rich and full of flavours. It was very popular with Mughal rulers. So, If you have any special occasion coming or want to make something royal and rich for your weekend, do make this Mutton Korma recipe.


  • 700 gm Mutton
  • 3 Sliced Onions
  • 400 gm Curd
  • 1 Cup Sarso Oil
  • 15 Cashew
  • 10 Almond
  • Some Coconut
  • 4 Tsp. Coriander Powder
  • 2 Tsp. Cumin Powder
  • 1/2 Tsp. Black Pepper Powder
  • 2 Tsp. Kashmir Red Chili Powder
  • 2 Cinnamon Stick
  • 2 Black Cardmom
  • 5 Green Cardmom
  • 1 Mace
  • 6 Cloves
  • 6-7 Whole Black Pepper
  • 1 Cup Oil
  • 3 Tbsp. Ginger Garlic Paste
  • 2 Tsp. Salt
  • 1 Tbsp. Garam Masala


  1. Add 1 cup mustard oil to frying pan and roast onion
  2. Fry until they turn slightly browned and fragrant.
  3. Add cashew and almond along with coconut slices to a mixer jar and some fried onion,
  4. add some water and grind to make a thick paste
  5. in a bowl add curd, 4 tsp coriander powder, 2 tsp cumin powder, ½ tsp black pepper, 2 tsp kashmiri red chilly and mix well
  6. in a pressure cooker add the oil in which onions were fried
  7. when heated add whole spices on a medium frame
  8. add mutton and mix it well
  9. add the curd mixture to it and mix
  10. add 2 tbsp ginger garlic paste and 2 tsp salt and roast it well
  11. then add the cashew almond paste and pinch of food colour (optional)
  12. add 1 tbsp garam masala and the remaining fried onion
  13. cook for some time and add 1 cup water
  14. Put on the lid and after first whistle, cook on low flame for 10 mnts
  15. Open the lid and cook for some time
  16. Mutton korma is ready to serve

Some quick tips

  1. Most popularly made in Lucknow, the base of this curry is made with whole spices, cashew nuts, fried onions, yogurt, and everyday spices. 
  2. Saffron and Kewra water is added in the end, which adds a beautiful flavor to the mutton korma, and makes it different from other mutton recipes. Along with the subtle flavor, it also gives the Korma a beautiful aroma. 
  3. Kewra is used extensively in Mughlai cooking and gives a very characteristic aftertaste to the Biryanis and Kormas. Every time you eat Mutton Korma; you feel a melange of rich complex flavors on your palate.
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