II Mutton Korma II


  • 675gms / 11/2lb mutton
  • 21/2 cups water
  • 1/2 cup ghee
  • 2 medium onions (finely chopped)
  • 4 bay leaves
  • 4 flakes of garlic (crushed)
  • 1tbsp. ginger grated
  • 2 cups curd / plain yogurt


  • 4 cloves
  • 2 pieces cinnamon stick
  • 4 black peppercorns
  • 2 brown cardamom
  • 1tsp. black cumin seeds
  • 1tsp. turmeric powder
  • 1tsp. red chili powder
  • 1tsp. garam masala powder


  • 1 green chili (finely chopped)
  • 1/2 tsp. saffron strands

Preperation :

  • Put the first five spices into a muslin cloth. Cut the mutton into 1-inch cubes and put in a saucepan with the water and muslin bag.
  • Cover and simmer gently until the meat is tender and the water is reduced to half, about 11/4 hours.
  • In another saucepan melt the ghee and add the onions, bay leaves, garlic and ginger. Fry until onions are golden, add all remaining spice and mix well.
  • Cook gently for 5 minutes, stirring continuously. Add the curd and salt to taste and cook for further 5 minutes, stirring.
  • Stir in the cooked meat mixture, juices and discard the muslin bag.
  • Simmer over a low heat for 15 minutes then pour into a heated serving dish.
  • Scatter the chopped chili over it. Steep the saffron in 1 tbsp. hot water and sprinkle over the dish before serving.