Mutton Korma

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A traditional mutton curry made with marinated mutton or lamb, caramelized onions and yogurt. Perfect served with Indian mushroom rice or tumeric rice.

Prep Time15

Cook Time1 30

Marinating time2

Course: Main Course

Cuisine: Indian

Keyword: Goat Korma, Lamb Korma, Mutton Korma

Servings: servings

Calories: 435kcal

Cost: 20

Equipment

1 dutch oven
1 two quart mixing bowl

Ingredients

Marinated lamb

1 lb boneless mutton lamb or goat, cut into pieces for stew
1 cup yogurt
1 teaspoon salt
1 teaspoon cayenne or ½ teaspoon for a milder korma
1 Tablespoon coriander powder
¼ teaspoon turmeric
1 jalapeno diced, seeds removed
1.5 teaspoon garam masala
1 tablespoon ginger garlic paste
2 cups water or lamb stock
1/2 teaspoon black peppercorns finely ground

Onions

3 small onions roughly 9 oz sliced onions
2 tablespoons ghee

Instructions

Combine the ingredients for the marinated lamb. Allow to marinate for at least 2 hours.
For the fried onions, cook the onions in the ghee until golden brown, about 15 minutes on medium high heat. Remove the onions, then pulse to a coarse paste in a food processor.
Combine the marinated lamb, onion paste, and lamb stock or water.
Bring the mixture to a simmer on medium heat, turn the heat to low, cover, and cook for 1.5 hours, or until the lamb is fork tender and pulls apart easily.
Double check the seasoning for salt and pepper and adjust as needed until it tastes good to you.
Serve the korma with turmeric rice or Indian mushroom rice, flatbreads, or your favorite side dish for soaking up the sauce. It’s great garnished with yogurt, chutneys and fresh herbs.

Notes

I use commercially made ginger garlic paste to save time here. If you want to make your own, just puree ginger and garlic together in equal parts using a food processor and a little oil until it just comes together in a smooth puree.

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