Prep Time
Cook Time
1hr 20min
Total Time
3hr 20min

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. 


6 Servings
  • 1kg
  • 1/3cup
  • 2cup
  • 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
  • 2
    “ Ginger
  • 1tbsp
    Black Peppercorns
  • 3tbsp
    Coriander Seeds
  • 2tbsp
    Degi Mirch
  • 3/4tbsp

For Barista (fried onions)

  • 1/2cup
  • 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


For Marination

  1. Grind onion, green chillies, garlic cloves, ginger, black peppercorns and coriander seeds in a grinder jar to form a smooth paste.

  2. Sieve the ground paste to remove any coarse bits.

  3. 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.

For Barista

  1. Heat oil in a pan on high heat. Add the sliced onions and fry them until golden brown. Remove them from the pan, coarsely grind them in a blender and set them aside.

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 and stir them for a few seconds.

  3. Add the curd and stir continuously for 3-4 minutes until the curd begins to curdle.

  4. Add nutmeg powder and mace powder and stir to mix.

  5. Add the marinated mutton to the pot and mix well to coat the meat with the spices. Cover and cook the mutton on high heat for approximately 8-10 minutes, allowing it to sear.

  6. Add the barista to the pot and mix well. 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.

  8. 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.

  10. 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.

Leena Kohli
Recipe by

Leena Kohli


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