Rich & Royal Mutton Korma | Fried Onion, Cashew & Yogurt Gravy | Restaurant-Style Recipe | Kravings

Описание: This indulgent Mutton Korma is slow-cooked on high heat for deep flavour and finished with crushed fried onions, freshly toasted spices, whipped yogurt, and a luxurious cashew paste.

Bone-in mutton is marinated with lime, ginger, garlic, and salt, then cooked until it releases its own stock and the oil separates — the key to an intensely rich korma. Freshly ground whole spices like black cardamom, mace, cinnamon, cloves, and peppercorns elevate the dish, while fried onions and cashews add body and silkiness to the gravy.

Perfect for special occasions, festive meals, or when you want a truly restaurant-style mutton curry at home. Serve it with naan, paratha, or fragrant basmati rice.

Tips included:
• Why high-heat cooking matters
• When to switch to a pressure cooker
• How to simplify with garam masala (if needed)

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Here are the ingredients and steps to make this recipe!
Of course! Here’s a *clean, creator-friendly recipe card* you can drop straight into your blog, YouTube description, or socials 👌🏽

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*Mutton Korma (Fried Onion & Cashew Korma)*

*Serves:* 4–6

*Prep Time:* 30 minutes

*Cook Time:* 1 hr 15 mins

*Cuisine:* Indian / Mughlai

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*Ingredients*

#### *For Marinating the Mutton*

1 kg (2.2 lb) bone-in mutton
Juice of ½ lime
2 tsp ginger & garlic paste
Salt, to taste

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#### *Whole Spices to Toast & Grind*

1 black cardamom
2 cinnamon sticks (2-inch each)
1 javitri (mace flower)
2 green cardamoms
10 cloves
2 tsp cumin seeds
1 tsp peppercorns

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#### *For the Korma*

¼ cup oil
6 green cardamoms
1 tsp peppercorns
1 star anise
1 cinnamon stick (2-inch)
2 bay leaves
2 tbsp ghee
½ cup thinly sliced onion rings
2 tsp ginger & garlic paste
2 tsp red chilli powder
2 tsp garam masala
½ tsp turmeric powder
½ tsp cracked black pepper
Salt, to taste
1 cup whipped yogurt
1 cup fried onions, crushed
1 cup water (or as needed)

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#### *Cashew Paste*

½ cup cashew nuts, soaked 1 hour
Water, as needed to grind

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#### *Finishing*

1 tbsp grated nutmeg
3 tbsp cashew paste
Fresh coriander, for garnish

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*Method*

1. *Marinate the Mutton*
Combine mutton with lime juice, ginger-garlic paste, and salt.
Mix well and rest for **30 minutes**.

2. *Prepare the Ground Masala*
Toast all the spices listed under Whole Spices to Toast & Grind until fragrant.
Cool completely, then grind to a fine powder. Set aside.

3. *Sear the Mutton*
Heat oil in a heavy-bottomed pot over high heat.
Add whole spices, bay leaves, and let them bloom.
Add marinated mutton and cook, stirring frequently, for **20–25 minutes**.

4. *Reduce the Stock*
Continue cooking until the mutton releases its juices and the liquid evaporates, leaving only oil.

5. *Build the Base*
Add ghee and sliced onion rings. Cook for *20 minutes* until softened.
Add ginger-garlic paste and sauté briefly.

6. *Add Spices*
Stir in chilli powder, garam masala, turmeric, cracked pepper, and the freshly ground masala.
Season with salt and mix well to coat the mutton.

7. *Yogurt & Fried Onions*
Lower heat and add whipped yogurt, stirring continuously.
Add crushed fried onions and mix well.

8. *Simmer*
Add water, cover, and cook for *20 minutes* until the mutton is tender.
(Optional: Transfer to pressure cooker and cook for 10 minutes.)

9. *Finish the Korma*
Stir in grated nutmeg and cashew paste.
Simmer uncovered for 5 minutes until rich and creamy.

10. *Garnish & Serve*
Garnish with fresh coriander and serve hot with naan, paratha, or basmati rice.

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I’m a passionate home cook who loves a food adventure. From traditional tried and true recipes to brand new ones, I’ll make it easy for you to follow and replicate in your own kitchen.

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