Mutton Korma Recipe
MUTTON KORMA RECIPE is a medium Indian recipe that serves 5. 500 calories per serving. Recipe by Your Food Lab on YouTube.
Prep: 30 min | Cook: 1 hr 30 min | Total: 2 hrs 15 min
Cost: $27.14 total, $5.43 per serving
Ingredients
- 1 kg Mutton (bone‑in, pieces) (Include neck, shank, and shoulder pieces for flavor)
- 400 g Plain Yogurt (Unsweetened, not overly sour; whisk before adding)
- 350 g Onion (Thinly sliced for birista (about 5 medium onions))
- 500 ml Neutral Cooking Oil (Vegetable, canola or mustard oil; keep some for birista and later cooking)
- 2 tbsp Coriander Powder (Freshly ground if possible)
- 2 tbsp Red Chili Powder (Mild Indian chili powder)
- 1 tbsp Kashmiri Red Chili Powder (Adds color and moderate heat)
- 1 tbsp Ginger Garlic Paste (Fresh or store‑bought)
- 4-5 Green Cardamom Pods (Whole, lightly crushed)
- 4 Cloves (Whole)
- 2 tbsp Korma Spice Blend (ground) (Blend of 1 large cardamom, 5 small cardamoms, 1 green cardamom, ½ nutmeg flower, a small piece of nutmeg, and 1 inch cinnamon stick, ground to powder)
- to taste Salt
- as needed Water (Adjust gravy consistency)
- 1 drop Kewra Water (Optional; adds floral aroma)
- 2 tbsp Fresh Coriander Leaves (Chopped, for garnish)
Instructions
Slice the Onions
Peel 350 g of onions and slice them thinly using a mandolin or a sharp knife. Aim for uniform, paper‑thin rings.
Time: PT5M
Fry the Birista
Heat about 400 ml of neutral oil in a deep pan until it reaches 150‑165 °C (use a thermometer or test with a small onion slice). Add the sliced onions and fry on medium‑high heat, stirring constantly, until they turn light golden‑brown and become crisp.
Time: PT12M
Temperature: 150-165°C
Drain and Cool the Birista
Using a fine mesh strainer, lift the fried onions, let excess oil drip, then place them on a plate lined with paper towels. Lightly press with a fork to remove residual oil and let cool completely.
Time: PT3M
Prepare the Korma Spice Blend
Combine 1 large cardamom, 5 small cardamoms, 1 green cardamom, half a nutmeg flower, a small piece of nutmeg, and a 1‑inch cinnamon stick in a spice grinder. Grind to a fine powder and set aside (about 2 tbsp).
Time: PT5M
Marinate the Mutton
In a large mixing bowl, combine 1 kg bone‑in mutton pieces, 400 g yogurt, 2 tbsp coriander powder, 2 tbsp red chili powder, 1 tbsp Kashmiri chili powder, 4‑5 green cardamom pods, 4 cloves, 1 tbsp ginger‑garlic paste, and salt. Mix gently and let rest for 10 minutes.
Time: PT10M
Heat the Pot and Add Reserved Oil
Place the heavy‑bottomed pot on high flame, add about 3 ladles (≈150 ml) of the reserved birista oil, and let it heat.
Time: PT2M
Fry the Mutton
Add the marinated mutton to the hot oil. Stir‑fry on high flame for about 10 minutes, allowing the meat to sear and release its juices.
Time: PT10M
Simmer Until Mostly Cooked
Reduce flame to low, cover the pot with a lid, and let the mutton simmer for roughly 50 minutes, or until it is about 80 % tender. Check every 10‑15 minutes, stirring lightly and adding a splash of water only if the pot looks dry.
Time: PT50M
Add Crushed Birista and Adjust Consistency
Gently crush the cooled birista into coarse crumbs and add to the pot. Sprinkle an additional 1 tbsp coriander powder, stir, and add hot water as needed to achieve a slightly thick but pourable gravy.
Time: PT10M
Finish with Korma Spice Blend and Season
Stir in the prepared korma spice blend, taste, and adjust salt. If desired, add a single drop of kewra water for a subtle floral note. Cook on high flame for another 5 minutes, allowing the spices to meld.
Time: PT5M
Rest the Korma
Turn off the heat, keep the pot covered, and let the korma rest for 15‑20 minutes. This steam‑sets the gravy and makes the meat extra tender.
Time: PT15M
Serve
Garnish with chopped fresh coriander leaves and serve hot with khameeri roti, naan, or steamed basmati rice.
Time: PT2M
Nutrition Facts
- Calories
- 500
- Protein
- 30 g
- Carbohydrates
- 8 g
- Fat
- 35 g
- Fiber
- 1 g
Dietary info: Gluten‑free, High‑protein, Keto‑friendly
Allergens: Dairy (yogurt)
Ingredient Substitutions
- Instead of Mutton (bone‑in, pieces): Lamb shoulder, Goat meat
- Instead of Plain Yogurt: Greek yogurt, Kefir
- Instead of Onion: Shallots
- Instead of Neutral Cooking Oil: Sunflower oil, Peanut oil
- Instead of Coriander Powder: Cilantro leaves (different flavor)
- Instead of Red Chili Powder: Paprika (less heat)
- Instead of Kashmiri Red Chili Powder: Regular red chili powder (use less)
- Instead of Ginger Garlic Paste: Minced ginger and garlic (1:1)
- Instead of Green Cardamom Pods: Cardamom powder (¼ tsp)
- Instead of Cloves: Clove powder (¼ tsp)
- Instead of Korma Spice Blend (ground): Store‑bought korma masala
- Instead of Kewra Water: Rose water (use sparingly)
Equipment Needed
- Mandolin Slicer
- Deep Frying Pan or Wok
- Fine Mesh Strainer
- Spice Grinder or Mortar & Pestle
- Heavy‑Bottomed Pot or Dutch Oven
- Wooden Spoon or Spatula
- Mixing Bowl
- Plate or Tray for Draining Birista
- Measuring Spoons
Critical Steps — Do Not Skip
- Maintain oil temperature at 150‑165 °C while frying birista to achieve perfect crispness.
- Do not over‑brown the birista; it should be light golden, not dark.
- Add crushed birista only after the meat is mostly cooked to create the signature grainy texture.
- Rest the korma for at least 15 minutes before serving for optimal tenderness.
Chef Tips from the Video
- Bone‑in mutton imparts a richer flavor; never trim all the bones.
- Reserve the oil used for birista; it carries the caramelised onion aroma into the curry.
- Crush birista by hand rather than grinding to keep the signature grainy texture.
- Resting the korma after cooking makes the meat melt‑in‑your‑mouth tender.
Troubleshooting
Birista turns dark brown or burnt.
Reduce oil temperature immediately; lower the flame and remove the onions to cool. Burnt birista will give a bitter taste.
Mutton remains tough after cooking.
Simmer longer on low heat, ensuring the lid stays on. Adding a splash of water and checking every 10 minutes helps tenderize.
Gravy is too thick.
Stir in hot water a little at a time until desired consistency is reached. Avoid over‑crushing birista, which can thicken the sauce excessively.
Gravy is too watery.
Continue simmering uncovered for a few minutes to reduce, or add a handful of crushed birista to absorb excess liquid.
Storage
Refrigerator: Store in an airtight container for 3‑4 days.
Freezer: Freeze in a freezer‑safe bag for up to 2 months; thaw overnight before reheating.
Room temperature: Do not keep at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare the birista and store it in an airtight container for up to 2 days.
- Grind the korma spice blend ahead of time and keep it sealed in a small jar.
- Marinate the mutton overnight for deeper flavor; keep refrigerated.
Frequently Asked Questions
What is the cultural significance and history of Old Delhi Style Mutton Korma in North Indian cuisine?
Mutton Korma originated in the royal kitchens of Old Delhi, where slow‑cooked meat in a yogurt‑based gravy was a staple for Mughal aristocracy. Over centuries it became a street‑food favorite, celebrated for its rich, aromatic spices and the grainy birista texture that adds a unique mouthfeel.
What traditional regional variations of mutton korma exist within Indian cuisine?
In Kashmir, korma is made with saffron and dry fruits; in Hyderabad, it often includes poppy seeds and coconut. Old Delhi’s version is distinguished by the use of caramelised onion birista and a simple homemade spice blend, making it less sweet but deeply aromatic.
How is authentic Old Delhi mutton korma traditionally served?
It is traditionally served piping hot with soft khameeri roti or butter‑rich naan, allowing diners to scoop up the creamy gravy. Some stalls also offer it with steamed basmati rice or a side of fresh cucumber raita.
During which occasions is Old Delhi mutton korma typically prepared in Indian culture?
Mutton korma is a festive dish, often prepared for weddings, Eid celebrations, and family gatherings in North India. Its rich flavor and tender meat make it a centerpiece for special occasions.
What makes Old Delhi mutton korma special compared to other Indian curries?
The hallmark is the birista – crisp fried onion crumbs that create a grainy texture inside the gravy. Combined with a yogurt base and a fragrant, hand‑ground spice blend, it delivers a balance of tang, heat, and deep caramelised sweetness.
What are the authentic traditional ingredients for Old Delhi mutton korma versus acceptable substitutes?
Traditional ingredients include bone‑in mutton, plain yogurt, caramelised onion birista, whole spices (cardamom, cloves, cinnamon, nutmeg) ground fresh, and a touch of kewra water. Substitutes can be lamb shoulder for mutton, Greek yogurt for regular yogurt, and store‑bought korma masala if a grinder isn’t available.
What other North Indian dishes pair well with Old Delhi mutton korma?
Pair it with buttery khameeri roti, garlic naan, or steamed basmati rice. Side dishes like cucumber raita, fresh salad, or a simple dal tadka complement the richness of the korma.
What are the most common mistakes to avoid when making Old Delhi mutton korma at home?
Common errors include over‑heating the oil while frying birista, burning the onions, adding birista too early (it becomes soggy), and under‑cooking the mutton. Maintaining proper oil temperature and adding birista only after the meat is mostly cooked are key.
Why does this Old Delhi mutton korma recipe use birista instead of plain fried onions?
Birista is fried until crisp and then crushed, creating a grainy texture that thickens the gravy without making it overly smooth. This technique is traditional to Old Delhi and gives the korma its signature mouthfeel, which plain fried onions cannot replicate.
Can I make Old Delhi mutton korma ahead of time and how should I store it?
Yes, the korma can be prepared a day ahead. Cool it to room temperature, then refrigerate in an airtight container for up to 4 days. Reheat gently on low heat, adding a splash of water if the gravy has thickened.
What does the YouTube channel Your Food Lab specialize in?
The YouTube channel Your Food Lab specializes in detailed, step‑by‑step Indian home‑cooking tutorials, focusing on authentic regional recipes made accessible for everyday cooks with clear explanations and practical tips.
How does the YouTube channel Your Food Lab's approach to Indian cooking differ from other Indian cooking channels?
Your Food Lab emphasizes scientific explanations of techniques (like oil temperature for birista) and often simplifies traditional recipes without compromising flavor, whereas many channels focus more on visual appeal or shortcuts that can alter authenticity.
Last updated: September 6, 2026
