Mutton Korma

READY IN: 5hrs 45mins
Recipe by Charishma_Ramchanda

This is from Anjali Vellody's Foodcourt column, Weekend.

Top Review by JustJanS

We try to eat a different curry about once a week, so it's hard to get really excited about them. Charishma, this was excellent. It was simple, but the flavour was fantastic. We used 2 tooth, a sheep older than lamb, but younger than mutton. It took 2 1/2 hours of cooking for it to be tender, and we had to keep adding water as it evaporated but I think this really added to the flavour. No changes to a great recipe that we'll make again.

Ingredients Nutrition


  1. In a large bowl, combine together the mutton cubes with turmeric powder and yogurt.
  2. Mix well and allow to marinate for 4 hours.
  3. Heat oil in a skillet.
  4. Add the ground paste and stir-fry until the oil floats on top.
  5. Add the mutton cubes alongwith the marinade and the stock cube.
  6. Stir-cook until the mutton is well-browned.
  7. Add a little warm water and cook until the mutton is tender.
  8. Garnish with fried onions and chopped corriander leaves.
  9. Serve hot with parathas!

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a