Hyderabadi Mutton Korma recipe: Hyderabadi mutton korma, or gosht ka korma Hyderabadi style, epitomises the rich, diverse, and sophisticated repertoire of meat dishes that characterise Mughlai and Deccani cuisines. Meat is cooked in a variety of curries including korma, while keema (minced meat) dishes include a range of spiced keemas, kebabs and koftas.
The culinary legacy of the Nizams of Hyderabad incorporates Mughal, Turkish, and Arabic influences along with the influences of the regional Andhra and Telangana cuisines.
Arabic and Turkish influences are seen in the use of caraway seeds (shahi zeera), poppy seeds (khus khus), musk melon seeds (magaz), and allspice (kabab chini). The use of dry coconut and tamarind is evidence of local and regional influences.
The characteristic flavours of Hyderabadi cuisine are coconut, tamarind, and a variety of nuts which are used extensively in most gravy-based dishes. Hyderabadi mutton korma, a culinary marvel of Hyderabadi cuisine, is testament to the Hyderabadi’s love affair with meat, specifically mutton.
In India, mutton delicacies like mutton korma Hyderabadi style are usually reserved for special occasions. This Hyderabadi mutton korma is traditionally served during the holy month of Ramzan and on Id-ul Zuha. But if you are a mutton lover, you don’t need an excuse to enjoy this delectable dish anytime. Whether you serve our Hyderabadi korma recipe at the Sunday family lunch, or on special occasions and festivals, you can be sure that your guests will devour this drool-worthy dish in no time. It’s utterly delicious and enticing.
Our easy-to-follow recipe shows you how to prepare this yummy Hyderabadi mutton curry recipe restaurant style at home using easily available ingredients. Our recipe is guaranteed to become a firm family favourite.
This delicately spiced Hyderabadi mutton korma has a rich onion–yogurt sauce, a smooth and creamy texture, and warm comforting flavours. The thick gravy is made with a paste of coconut, poppy seed, almond, and cashew nut, and flavoured with a melange of aromatic spices.
The meat can be made in a pressure cooker as we have shown in our hyderabadi mutton korma recipe video, but if you have the time and are willing to make the effort, it is even better to slow cook the meat over a low flame in a heavy, covered pot to achieve that spectacular falling-off-the-bone-tenderness.
You should finish off this Hyderabadi korma with a tablespoon or two of saffron milk (a large pinch of good quality saffron that has been soaked in 1 to 2 tablespoons of warm milk for 15 minutes) to enhance the taste and add a mouth-watering aroma.
Garnish with fresh coriander leaves.
Serve Hyderabadi mutton korma with Indian breads of your choice—sheermal, naan, roti, paratha, or phulka. It also goes very well with plain rice, khichdi, coconut rice, biryani, masala rice, and bagara-khana (a plain biryani without any vegetables or masala powders). Add a cooling cucumber raita if you wish.
End this fabulous meal with kheer, halwa, or double ka meetha, Hyderabad’s iconic bread pudding of fried bread slices soaked in hot thickened milk with spices like saffron and cardamom.
Or see all our Mutton Recipes right here!