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Degi Mutton Korma  recipe
Prep Time
2hr
Cook Time
1hr 20min
Total Time
3hr 20min
IndianLunchDinnerMeatGluten-Free

Degi Mutton Korma is a dish that has a special place in my heart. This classic recipe is not only flavorful but also simple and easy to make, making it perfect for family get-togethers or special events. Combining spices and aromatic ingredients creates a symphony of tastes to make your loved ones feel truly cherished. 

Ingredients

6 Servings
  • 1kg
    Mutton
  • 1/3cup
    Ghee
  • 2cup
    Curd
  • 1tsp
    Kewra Essence
  • 15
    Cashews (optional) (ground with milk)
  • 2cup
    ½ Water (divided)

For Marination

  • 4
    medium-sized Onions
  • 2
    Green Chilli (medium-hot)
  • 8clove
    Garlic
  • 2
    “ Ginger
  • 1tbsp
    Black Peppercorns
  • 3tbsp
    Coriander Seeds
  • 2tbsp
    Degi Mirch
  • 3/4tbsp
    Salt

For Barista (fried onions)

  • 1/2cup
    Oil
  • 3
    medium-sized Onions (finely sliced)

Dry Spices

  • 2cm
    Cinnamon Stick
  • 6
    Green Cardamoms
  • 1tsp
    Black Peppercorns
  • 3
    Bay Leaves
  • 2
    Star Anise
  • 1/2tsp
    Nutmeg Powder
  • 1/2tsp
    Mace Powder

Method

For Marination

  1. In a grinder jar, finely blend onion, green chillies, garlic cloves, ginger, black peppercorns, and coriander seeds into a smooth paste. Strain the blended mixture through a sieve to eliminate any coarse particles.

    Step 1.1: In a grinder jar, finely blend onion, green chillies, garlic cloves, ginger, black peppercorns, and coriander seeds into a smooth paste
  2. Marinate the mutton pieces in a mixing bowl with the ground paste, degi mirch powder and salt. Cover the bowl with a cling film or a plate and refrigerate for at least 2 hours.

    Step 1.1: Marinate the mutton pieces in a mixing bowl with the ground paste, degi mirch powder and salt
    Step 1.2: Marinate the mutton pieces in a mixing bowl with the ground paste, degi mirch powder and salt
    Step 1.3: Marinate the mutton pieces in a mixing bowl with the ground paste, degi mirch powder and salt

For Barista

  1. In a pan, heat oil over high heat. Add the sliced onions and fry until they achieve a golden brown hue. Take them out of the pan, coarsely grind in a blender, and set aside for later use.

    Step 2.1: In a pan, heat oil over high heat
    Step 2.2: In a pan, heat oil over high heat

For Cooking

  1. Heat ghee in a large pot over medium-high heat.

  2. Add the dry spices- cinnamon stick, green cardamoms, cloves, black peppercorns, bay leaves, and star anise into the oil. Stir them briefly for a few seconds.

  3. Next, add the curd and continue stirring consistently for 3-4 minutes until the curd starts to curdle.

    Step 3.1: Next, add the curd and continue stirring consistently for 3-4 minutes until the curd starts to curdle
  4. Add nutmeg powder and mace powder and stir to mix.

    Step 3.1: Add nutmeg powder and mace powder and stir to mix
    Step 3.2: Add nutmeg powder and mace powder and stir to mix
  5. Combine the marinated mutton with the spices in the pot, and sear the mutton on high heat for about 8-10 minutes, allowing the flavours to meld.

    Step 3.1: Combine the marinated mutton with the spices in the pot, and sear the mutton on high heat for about 8-10 minutes, allowing the flavours to meld
  6. Mix in the ground onion paste and cook for 4-5 minutes, stirring occasionally.

    Step 3.1: Mix in the ground onion paste and cook for 4-5 minutes, stirring occasionally
  7. Add water to the pot and mix. Bring to a boil, cover with a lid and cook on low heat until the mutton is tender. (approx 1.25 hours). Stir occasionally.

    Step 3.1: Add water to the pot and mix
  8. Check the seasoning and adjust to taste.

    Step 3.1: Check the seasoning and adjust to taste
  9. Add Kewra essence and cashew paste and mix well. Adjust the consistency of the gravy by adding water if needed.

    Step 3.1: Add Kewra essence and cashew paste and mix well
  10. Garnish with fried onions (barista) and serve hot with roti or naan.

    Step 3.1: Garnish with fried onions (barista) and serve hot with roti or naan

Tips & Tricks

  1. You can marinate and refrigerate the mutton overnight for enhanced flavours.

  2. Adjust the spice level to your liking by adding more or less chillies.

  3. The number of servings will depend on the quantity of the dish served.

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Recipe by

Leena Kohli

(@leenakohli)

Elevate your confidence through the magic of home cooking with my easy-to-follow recipes 👩‍🍳✨

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