Hyderabadi Mutton Korma recipe

Hyderabadi mutton korma is a rich Hyderabadi dish that originates from the royal kitchens of the Nizams. This is a slow-cooked dish that carries elegance of Mughlai flavours blended with the Deccan spices. I always admired the way Hyderabadi Mutton Korma balances richness and warmth without overpowering the dish.

What Is Hyderabadi Mutton Korma?

Hyderabadi mutton korma is a traditional curry from Hyderabad.  It is made using tender mutton pieces, rich gravy of fried onions, yogurt, nuts, and aromatic spices. 

This dish is known for its royal roots in Hyderabad, balanced spices, creamy and flavourful texture.

How is it different from other kormas?

Hyderabadi mutton korma uses the following which makes it different from other kormas. 

It uses fried onions (birista) instead of raw onion paste.

It is cooked using yogurt and nut based paste instead of heavy cream.

This korma is slow-cooked to develop the deep and layered flavours.

It is known for its gentle spice rather than intense heat which makes it rich and comforting.

Time required 

Preparation Time: 20 minutes

Cooking Time: 60 minutes

Total Time: 1 hour 20 minutes

Servings: 4 to 5 people

Ingredients for Hyderabadi Mutton Korma

1. MUTTON (bone-in) – 1 kg

Bone-in mutton is used instead of normal mutton pieces for giving the korma deep flavour and to keep it juicy.

2. ONIONS – 4 large

Thinly sliced 4 large onions are fried until they turn golden brown. It is used for the base of the gravy.

3. OIL – 4tbsp

4. GHEE – 2 tbsp

5. GINGER-GARLIC PASTE – 2 tbsp

6. GREEN CHILLIES (slit) – 2 to 3

7. FRESH CURD  – 1½ cups

8. CASHEW NUTS – 15 to 20 (soaked)

9. MINT LEAVES

10. CORIANDER LEAVES

11. TURMERIC POWDER – ½ tsp

12. RED CHILLI POWDER – 1 to 1½ tsp

13. CORIANDER POWDER – 2 tsp

14. GARAM MASALA POWDER –  1 tsp

15. SALT – as per taste 

16. BAY LEAF – 1

17. GREEN CARDAMOM – 4

18. CLOVES – 4

19. CINNAMON – 1 small stick

20. LEMON JUICE – 1 tbsp

Step-by-Step process for Hyderabadi Mutton Korma Recipe

Step 1: Marinate the Mutton

1. Take a large bowl and add washed mutton pieces. 
2. Add ginger-garlic paste, turmeric powder, red chilli powder, salt, and whisked curd.
3. Mix everything together so that each piece of the mutton is well-coated.
4. Cover it with a lid and let it marinate for at least 1 hour.

Step 2: Making the birista

1. Take a heavy-bottomed pan, head oil and ghee in it.
2. Add thinly sliced onions to the pan and fry them until they turn golden brown in color.
3. Divide the quantity in half as we’ll be using one half later.

Step 3: Adding whole spices 

1. Now to the remaining onions in the pan, add bay leaf, cardamom, cloves, and cinnamon.
2. Keep sauteing until they become aromatic.

Step 4: Cook the Marinated Mutton

1. Add the marinated mutton to the pan and cook it well for 10-15 minutes on medium flame. Keep stirring occasionally. 
2. The mutton will start releasing water and start cooking in its own juices.
3. Now add the ground cashew paste, slit green chillies, chopped mint, and coriander leaves.
4. Give it a gentle mix and let it cook for 5 minutes.

Step 6: Slow Cooking the Korma

1. Add water according to the gravy consistency and you can add more if required. 
2. Cook the mutton on low flame for 40-45 minutes until the mutton starts getting tender and softer.
3. Keep stirring the mutton occasionally to avoid it from sticking to the bottom of the pan.
4. If you are using a pressure cooker, cook it for 4 to 5 whistles on medium flame.

Step 7: Finishing 

1. Once the mutton turns soft and the gravy turns rich and thick, add lemon juice to the pan and the remaining onions too.
2. Mix gently and let it cook for 5 minutes while keeping the pan uncovered until the oil starts to get separated. 
3. Switch off the flame and let the korma rest for 5-10 minutes for the flavours to settle in.

Serving Suggestions

You can serve the hot Hyderabadi Mutton Korma with:

• Bagara chawal
  
• Naan or roti
  
• Onion salad and lemon wedges

Frequently Asked Questions 

1. What is the difference between mutton korma and mutton curry?

Mutton korma includes a rich, creamy and aromatic dish with a delicious flavour made from yogurt, spices and nuts. But mutton curry is a bold and broader term for everyday preparation including onions and tomatoes.

2. What is mutton korma made of ?

Mutton korma ingredients include slow-cooking the mutton in a rich and creamy based gravy, nuts, fried onions, spices, and aromatics.

3. How much does one need to cook mutton korma ?

Mutton korma usually takes about 45 minutes to 1 hour to cook. It is a lot dependent on the type of mutton cut, cooking method. 

4. What are the few best suggestions to serve with mutton korma ?

Mutton korma can be served with a lot of varieties like naan, roti, bagara chawal, or simply plain rice.

5. Which meat is best for korma ?

Mutton is the best and the traditional choice to cook korma. Since it has rich flavours, natural fat which keeps the meat juicy and flavourful, it is the best for korma.