• Hyderabadi Mutton Korma Recipe

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    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.
     

    Fry potatoes in ghee till golden brown - Hyderabadi Mutton Korma recipe
     

    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.

    Add yogurt to the masala and stir well - Hyderabadi Mutton Korma recipe
     

    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.
     

    Bhuno or saute mutton till brown - Hyderabadi Mutton Korma recipe
     

    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. 
     

    Add green chutney masala to browned mutton and stir - Hyderabadi Mutton Korma recipe
     

    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.

    Once the pressure cooker has been opened - add fried potatoes and cook - Hyderabadi Mutton Korma recipe
     

    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.
     

    Transfer to a bowl and serve hot - Hyderabadi Mutton Korma recipe
     


    Or see all our Mutton Recipes right here!

  • RECIPE
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    INGREDIENTS

    Almond and Coconut Powder:
    7 almonds, peeled
    1 1⁄2 teaspoons chironji (charoli)
    2 cashew nuts
    1 piece dried coconut, about 3-inches in size
    1 1⁄2 teaspoons khus khus (poppy seeds)
    1 1⁄4 teaspoons caraway seeds (shahi jeera)
    1⁄2 teaspoon salt

    Green Chutney Masala:
    3 tablespoons coriander leaves
    3 tablespoons mint leaves
    4 green chillies, with seeds if you like it hot
    1⁄2 teaspoon salt, or to taste

    1/3 cup ghee
    300 grams potatoes, (about 3 medium potatoes), peeled and quartered
    1 piece cinnamon, about 1-inch long
    1 bay leaf (tej patta)
    1 black cardamom pod (badi elaichi)
    6 green cardamom pods
    4 black peppercorns (sabut kali mirch)
    5 cloves (laung)
    350 grams onions, (about 3½ medium onions), thinly sliced
    2 teaspoons lime juice
    2 teaspoons ginger paste
    2 teaspoons garlic paste
    1⁄4 teaspoon turmeric powder (haldi)
    250 ml yogurt, (about 1 cup)
    1 teaspoon red chilli powder, or to taste
    500 grams mutton, cut into 1½-inch pieces
    1⁄2 teaspoon salt, or to taste
    1 pinch saffron, soaked in 1 tablespoon warm milk for 15 minutes

    COOKING METHOD

    1. Make the almond and coconut powder: Place peeled almonds in a small blender or masala grinder. Add chironji (charoli), cashew nuts, coconut, poppy seeds (khus khus), caraway seeds (shahi jeera), and salt. Grind to a powder and set aside.
       
    2. Make green chutney masala: Place all green chutney masala ingredients in a wet grinder or blender and grind to a paste. Add a teaspoon or more of water if needed to run the grinder. Reserve.
       
    3. Place a heavy kadhai or wok on high heat and add ghee. Once the ghee heats up, carefully place quartered potatoes into the kadhai and fry till golden brown all over, about 6 minutes. Remove with a slotted spoon, leaving the ghee in the kadhai, and set on kitchen paper towels.
       
    4. Toss cinnamon into the kadhai. Add bay leaf, black cardamom, green cardamoms, black peppercorns, and cloves. Give it a good stir. When the green cardamoms plump up, slide in onion and fry till golden brown, about 10 minutes.
       
    5. Pour in lime juice and then add ginger paste, garlic paste, and turmeric powder. Stir for about a minute before adding yogurt and red chilli powder. Stir vigorously till the ghee leaves the masala, 3 to 4 minutes.
       
    6. Tip in mutton and stir. Bhuno (sauté) the mutton, scraping the bottom of the kadhai so that the masala does not catch, till nicely browned all over, 8 to 10 minutes. Add prepared almond and coconut powder and stir well till incorporated. Add ½ teaspoon salt, stir, then add reserved green chutney masala. Mix well and allow to cook for a couple of minutes.
       
    7. Pour in 2 cups water, stir, and transfer to a pressure cooker. Seal the lid and cook on high heat till it achieves full pressure (first whistle), then reduce the heat to low and cook for about 15 minutes. Remove from heat and allow to cool before opening the cooker.
       
    8. Place back on high heat, stir, and bring the meat to a simmer. Add fried potato quarters and cook till the korma thickens and the potatoes are cooked through, 5 to 7 minutes.
       
    9. Remove from heat and serve hot with parathas, rotis, or rice.

      Serves: 4 as part of a larger meal
      Prep Time: 20 minutes
      Cook Time: 62 minutes

    VIEW RECIPE

  • Tags:hyderabadi mutton korma, hyderabadi mutton korma recipe, gosht ka korma hyderabadi style
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