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An actually easy Mutton/Lamb Korma recipe that gives you the option to simplify with pre-fried onions. This recipe is rich and satisfying with tender meat and authentic flavors, yet it only takes 15 minutes of initial prep time. Just like Chicken Korma, it includes substitutes for harder-to-find spices. Make this with lamb or goat on the stovetop or in the Instant Pot.
Mutton/Goat or Lamb Korma
The tricky part about making Mutton or Lamb Korma is balancing the spices so that it tastes distinctly of Korma, and this recipe very much solves this problem. It’s similar to my Chicken Korma, but with an even more professional, restaurant-style taste. I learned this recipe from a caterer who gets many orders for it, mainly because it’s considered a lavish party dish that people find time-consuming to make.
What most people don’t know is that the recipe takes all of 15..maybe 17 minutes to get going. Cook away for 1 1/2 hrs (or 25 minutes in the Instant Pot), and finish off with a quick DIY Korma masala, cream, and kewra to give it the official Korma stamp of approval.
Ingredients
Here are notes on some of the ingredients:
For the Korma
- Neutral oil: I’m aware that this recipe uses an abundant amount of oil, but for it to look like Korma, it needs a layer of oil on top. If you’re going for the professional (degi), wedding-style Korma, use 1/2 cup oil. If you really can’t get yourself to use that much oil😂, 1/3 cup will work.
- Meat: I usually use goat or lamb leg, but mixed pieces also work. Ask for medium-sized pieces (~2″), similar to or a bit larger than you’d use for Mutton/Lamb Karahi. If you buy your goat/lamb at a Halal meat store, you’ll probably need to rinse. To prevent splattering, pat dry before frying.
- Crispy pre-fried onions (pictures) or fresh yellow onions (video): Add bulk to the sauce and mild, sweet flavor. Of course, fried fresh onions taste best, but in this case, pre-fried onions really do work. I get crispy pre-fried onions at the Indo-Pak grocery store. Look for ones ones without the flour coating, with just onions and oil as the ingredients.
- Plain, whole milk yogurt: Another korma essential. I use plain, whole-milk yogurt, but Greek yogurt will also work.
Korma Masala Spices
In Korma, spices are usually added in layers to create a more complex flavor. After cooking the meat, these sweet and savory whole spices are ground up to give the Korma its signature flavor. (Without these, you just have a simple mutton/lamb curry.) Grind them up in a spice grinder, or use a mortar & pestle to crush.
- Whole cloves: Available at most supermarkets.
- Piece of Nutmeg pod/powder (jaiful): Use a very small cracked piece from actual pod or sub nutmeg powder, which is much easier to find. Nutmeg enhances the sweet, authentic Korma flavor. Too much can add bitterness.
- Mace (javitri): Mace is actually the dried outer covering of the nutmeg pod. It’s milder than nutmeg and has a sweeter, more floral flavor. Use 1-2 blades of the whole flower (equaling ~1-2″ total). If you don’t have whole mace, sub a pinch of ground mace or even cinnamon.
- Black cardamom pod (bari elaichi): These are larger and stronger than green cardamom pods. If you don’t have it, omit or sub with 1/8 tsp garam masala.
- Green cardamom pods: To keep their flavor and prevent bitterness, they’re added in their whole form earlier, and ground form later.
- Cumin seeds: Preferably toasted (see how to toast cumin seeds).
Finishing ingredients
- Heavy whipping cream: Thickens the sauce and adds richness while mellowing out the spices. Increase for creamier, milder flavor.
- Kewra water: Available at Indo-Pak grocery stores. Kewra Essence is very strong, while water is quite diluted. Because Kewra essence can vary in strength, start with a cautious amount, and increase as needed. Sub 1/2 tsp rose water.
- Blanched almonds: Add texture and heartiness. See recipe card for incorporating cashew paste into the sauce.
- Julienned ginger: Offsets the rich flavors while adding zest and texture.
How to make Mutton Korma
- Heat oil in a large, heavy-bottomed pan over medium-high heat. Add the bay leaf, cloves, and green cardamom pods.
- Once they start to crackle, add the meat. Sauté for 5 minutes, until the meat changes color from pink to pale and the excess moisture dries up. This step, called bhunai, is crucial for building flavor. (If your meat isn’t dry, it’ll take a little longer to saute, which is perfectly fine.)
- Add the garlic, ginger, and green chili and continue to sauté for another 2-3 minutes, until aromatic. You should start to see the meat browning and searing. If the meat is sticking to the pan, deglaze with 1-2 tbsp water.
- Reduce the heat to low and add the ground spices (Kashmiri chili powder, coriander powder, red chili powder, cumin powder, turmeric powder, and garam masala) and salt. Sauté for 2-3 minutes to bloom the spices. Again, deglaze if needed.
- Add the yogurt and fried onions (no need to crush them if using pre-fried). If using fresh, blend them with the yogurt. Continue to stir on low heat. Meanwhile, get your kettle started for boiling water. Boiling water softens the onions and blooms the flavors even more.
- Add boiling water to the pot and increase the heat to allow it to come to a light boil. Reduce the heat to a gentle simmer and cook until fork tender. Remember that it’s hard to overcook goat or lamb meat. The worst that can happen is that your meat will fall off the bone or start to shred, which is always preferable to tough, chewy meat that hasn’t been cooked long enough. If in doubt, cook it longer.
- Meanwhile, make the Korma Masala: Using a spice grinder or mortar and pestle, grind all the spices listed under “Korma Masala” into a fine powder and set aside. It’ll come to about 2 tsp or 4g total of ground spices.
- Once the meat is tender, add all the finishing ingredients (Korma Masala powder, kewra water, and heavy whipping cream). Taste for salt.
- Simmer the Korma for a few minutes to allow the flavors to meld and the oil to rise to the top. If you find it’s too thin at this stage, feel free to cook it down longer. Or if you think it could use more liquid, feel free to add boiling water. Meanwhile, prepare the blanched almonds.
- Garnish with blanched almonds and ginger. Serve hot with naan, roti, paratha, or even basmati rice.
More Tips and Notes
- You can vary the intensity of the spices by increasing or decreasing the quantity, but keep their ratios and cooking order the same. I’ve also tested the recipe using entirely substitute spices (nutmeg powder instead of whole, cinnamon powder instead of mace, etc.) for the Korma Masala and it still had the right flavor.
- Fresh onions give a thicker, more luscious sauce than pre-fried. If you’re craving a richer, thicker Korma, either add the cashew paste or fresh onions. (Tomatoes aren’t a traditional Korma ingredient, but I can see why I gave the option to add them in my Chicken Korma. They add thickness and texture to the sauce.)
- As I mentioned earlier, sautéing the meat is very important for building flavor. If you’re making double the quantity, sauté for double the amount of time.
Tried this recipe? If you have a minute, please consider leaving a comment telling me how it was! You can also take a quick picture and upload it directly into the comments. If you’re on Instagram, please tag me so I can see your creations. I truly love hearing from you. Thank you!
Mutton Korma (Lamb Korma) – Easy, Authentic
For the Korma:
- 1/3-1/2 cup neutral oil, such as avocado oil – See Note 1
- 1 medium dried bay leaf
- 3 whole cloves
- 2 green cardamom pods
- 1 lb 2 oz (~500 g) bone-in goat or lamb meat (See Note 2), cut up into 1-2” pieces, washed and patted dry
- 6 (~1 tbsp) garlic cloves, crushed or finely chopped
- 1- inch (~1 tbsp) ginger, crushed or finely chopped
- 1 small green chili pepper, such as Serrano, or Thai, finely chopped – deseed to reduce heat
- 2 tsp Kashmiri chili powder, for color
- 1 1/2 tsp coriander powder
- 3/4 tsp cumin powder
- 1/2 tsp red chili powder, up to 1 tsp for very spicy
- 1/4 tsp turmeric powder
- 1/8 tsp garam masala
- 1 tsp kosher salt
- 2/3 cup pre-fried onions (Note 4), ~40g store-bought OR ~60g homemade – See Note 5 for how to make
- 1/2 cup (115 g) plain, whole milk yogurt, whisked and at room temperature
- 2 cups boiling water (for stovetop), 1 1/4 cups for Instant Pot
Korma Masala:
- 3 whole cloves
- 1/8 piece (~1 g) of a small nutmeg pod (jaifal), (I use a mortar & pestle to break it) – sub 1/8 tsp nutmeg powder
- 2 blades mace (javitri), ~1-inch/2.5 cm each – use 2 strands rather than the whole flower – sub a pinch of ground mace or cinnamon
- 1 small black cardamom pod, bari elaichi – omit or sub 1/8 tsp garam masala
- 4 green cardamom pods, leave whole or deseed
- 3/4 tsp cumin seeds, preferably toasted
Finishing Ingredients:
- 2 tbsp heavy whipping cream, more to taste
- 1 1/2 tsp (7 g) kewra water, OR 1/2 tsp kewra essence – they vary in strength
- 10-12 (14 g) raw almonds, sub 1-1 ½ tbsp blanched slivered almonds
- julienned ginger, optional, for serving
Stovetop Method
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Heat oil in a large, heavy-bottomed pan over medium-high heat. Add the bay leaf, cloves, and green cardamom pods. Once they start to crackle, add the meat. Sauté for 5 minutes, until the meat changes color from pink to pale and the excess moisture dries up.
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Add the garlic, ginger, and green chili and continue to sauté for another 2-3 minutes, until aromatic. You’ll begin to see the meat browning/searing slightly. If the meat is sticking to the pan, deglaze with 1-2 tbsp water.
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Reduce the heat to low and add the ground spices (Kashmiri chili powder, coriander powder, red chili powder, cumin powder, turmeric powder, and garam masala) and salt. Sauté for 2-3 minutes to bloom the spices. Add the yogurt and fried onions. Continue to stir on low heat, incorporating the yogurt into the meat mixture, about 1 minute. (Meanwhile, get your kettle started for boiling water.)
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Add measured boiling water to the pot and increase the heat to allow it to come to a light boil. Reduce the heat to a gentle simmer (low heat on my stove) and cover with a lid. Cook for 1 hour and 25 minutes (Note 3), until the meat is tender and breaks easily when pressed with a wooden spoon. If it’s not breaking easily, cook for another 10-15 minutes.
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Meanwhile, make the Korma Masala: Using a spice grinder or mortar and pestle, grind all the spices listed under “Korma Masala” into a fine powder and set aside.
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Once the meat is tender, add the Korma Masala powder, heavy whipping cream, and kewra water. Taste and adjust salt, if needed. (I usually add 1/8 tsp.)
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Cover and simmer the korma on low for another 5 minutes to allow the flavors to meld and the oil to rise to the top.(Please make sure oil is on top for photos/video)
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Meanwhile, place the almonds in a small bowl and submerge with water. Microwave for 1.5-2 minutes, then drain the water and rinse in cold water. Peel the skin off the almonds and discard the skin. Turn off the heat and top with almonds and ginger, if using. with the blanched almonds and julienned ginger, if using. Serve hot with naan, roti, paratha, or even basmati rice.
Instant Pot Method
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Select Sauté – More/High on the Instant Pot. Once hot, add the oil and allow it to heat up for about 30 seconds. Add the bay leaf, cloves, and green cardamom pods. Once they start to crackle, add the meat. Sauté for 5-6 minutes, until the meat changes color from pink to pale and the excess moisture dries up. Add the garlic, ginger, and green chili pepper, and sauté for 3 minutes, until aromatic. Deglaze with 2-3 tbsp water to and scrape any small bits stuck to the bottom. As water dries up, add ground spices (Kashmiri chili powder, coriander powder, red chili powder, cumin powder, turmeric powder, and garam masala) and salt. Deglaze with another 2-3 tbsp after adding the spices, as they may start to stick to the bottom. Cancel Sauté to turn off the Instant Pot.
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Add fried onions and yogurt and stir to mix in the residual heat. Pour in the (preferably boiling) measured water and stir again. Select Pressure Cook – High, and set the time for 25 minutes (or 23 min if using smaller, mixed pieces). Allow the pressure to naturally release for 10 minutes, then manually release any remaining pressure. The meat should be fall-off-the-bone tender. It should break easily when pressed with a wooden spoon. If not, pressure cook again for another 3-5 minutes.
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Meanwhile, make the Korma Masala: Using a spice grinder or mortar and pestle, grind all the spices listed under “Korma Masala” into a fine powder and set aside. Also make blanched almonds. Place the almonds in a small bowl and submerge with water. Microwave for 1.5-2 minutes, then drain the water and rinse in cold water. Peel the skin off the almonds and discard the skin.
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Uncover the Instant Pot and Select Saute – Less/Low. Add the Korma Masala powder, heavy whipping cream, and kewra water. Taste and adjust salt, if needed. (I usually add 1/8 tsp.) Allow the Korma to simmer for 5 minutes. If too thick, allow to simmer until thick to your liking. Turn off the heat and top with almonds and ginger, if using.
Note 2: I usually use either goat/lamb leg or mixed pieces. Note that meatier cuts like leg and shoulder take longer to cook than mixed pieces.
Note 3: Cook time depends on cut of meat, type of meat (younger cooks faster), and size of meat too. Smaller cubes of meat need less time than larger. How long you have to sauté the meat also depends on how wide the pan is.
Note 4: I get these at the Indo-Pak grocery store. Look for ones ones without the flour coating, so just onions and oil as the ingredients.
Note 5: If frying onions from scratch, use 1 large/280g onion, quartered and thinly sliced.
- Heat oil in a large, heavy-bottomed pan over med-high heat. Once hot, add the onions and sauté until they turn golden brown (~16 minutes). Turn off the heat.
- Using a slotted spoon or tongs, remove the onions from the pan and transfer them to a food processor, leaving as much oil as possible. Add the yogurt to the food processor and process until smooth.
- In the same pan, using the remaining oil, proceed with Step 1 of the recipe.
Cashew option: I find cashew paste often makes Korma heavier, which is why I usually don’t add. But I did test to find a quantity that amps up the creamy texture without making it heavy. Omit blanched almonds if using.
- To make, place 10 roasted, unsalted (or low salt) cashews (~18g) in a small bowl. Pour 1/4 cup boiling water over them and allow them to soak for 15-20 minutes, up to 3 hrs.
- Transfer the cashews along with the water to a small blender (I use a Nutribullet) or Spice/Nut Grinder. A regular food processor leaves small bits. Blend to a paste/purée.
- To add, pour in with the finishing ingredients (korma masala powder, cream, etc. and allow to simmer until incorporated.
Calories: 333kcal, Carbohydrates: 10g, Protein: 15g, Fat: 26g, Saturated Fat: 6g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 13g, Cholesterol: 50mg, Sodium: 626mg, Potassium: 338mg, Fiber: 2g, Sugar: 2g, Vitamin A: 579IU, Vitamin C: 3mg, Calcium: 82mg, Iron: 2mg