Mutton Korma Recipe: Eid is all about joy, togetherness, and indulgent feasts, and no celebration is complete without a rich, aromatic Mutton Korma. This slow-cooked Mughlai delicacy features tender mutton infused with whole spices, caramelized onions, and a luscious yogurt-based gravy. Cooked to perfection, the deep, flavorful gravy melts into the meat, creating a dish that’s both comforting and royal. Pair it with naan, sheermaal, or fragrant basmati rice for an unforgettable Eid feast. Try this authentic Mutton Korma recipe and make your celebration even more special!

Ingredients for Eid Special Mutton Korma

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For Frying the Onions:

• 3 large onions, thinly sliced
• ½ cup oil (for frying)

For the Mutton Korma:

• 1 kg mutton (goat meat)
• 3 tbsp ghee or oil
• 1 tbsp ginger paste
• 1 tbsp garlic paste
• 2 bay leaves
• 3-4 cloves
• 2 black cardamoms
• 3 green cardamoms
• 1 cinnamon stick
• 1 tsp black peppercorns
• 1 tsp coriander powder
• 1 tsp cumin powder
• 1 tsp Kashmiri red chili powder (or deghi mirch)
• ½ tsp turmeric powder
• Salt to taste
• ½ cup full-fat yogurt (whisked)
• 2 tbsp cashew paste (or blanched almonds)
• 900 ml water (adjust as needed)
• ½ tsp kewra water (for fragrance)
• Blanched almonds (for garnish)

Step-by-Step Method to Make Authentic Mutton Korma

Step 1: Frying the Onions (The Key to Flavor!)

1. Heat ½ cup oil in a pan.
2. Add thinly sliced onions and fry them over medium heat, stirring often.
3. Fry until they turn deep golden brown and crispy.
4. Remove with a slotted spoon and spread them on a plate lined with a paper towel to absorb excess oil.
5. Let them crisp up, then crush them lightly with your hands or a mortar & pestle (do not grind into a smooth paste).

Step 2: Cooking the Mutton

1. In the same oil used for frying onions, add ghee or oil, and heat it.
2. Add bay leaves, cloves, cardamoms, cinnamon, and black peppercorns and sauté for 30 seconds until aromatic.
3. Add mutton pieces, ginger paste, and garlic paste. Sauté on high heat until the mutton turns light brown.
4. Add coriander powder, cumin powder, chili powder, turmeric, and salt. Stir well and cook for 2-3 minutes.

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Step 3: Creating the Korma Base

1. Add whisked yogurt and cashew paste to the mutton.
2. Cook on high heat, stirring continuously, until the gravy thickens and oil starts separating.
3. Pour in 900 ml water, bring to a boil, then cover and simmer on low heat for 1.5 to 2 hours, stirring occasionally.

Step 4: Adding Fried Onions & Finishing Touches

1. Once the mutton is tender, add crushed fried onions and stir well.
2. Cover and let it cook for another 10 minutes to blend the flavors.
3. Add ½ tsp kewra water for a final aromatic touch.
4. Garnish with blanched almonds and serve hot!

How to Serve Mutton Korma for Eid

Mutton Korma pairs beautifully with soft naan, taftaan, or sheermaal, which help scoop up the rich, flavorful gravy. For a complete meal, serve it with basmati rice or fragrant pulao. Accompanying it with fresh salad, raita, and kebabs elevates the feast, making it a true celebration of flavors.

The slow-cooked, rich, and aromatic Mutton Korma is a dish that embodies the essence of Eid. The tender meat, deep flavors, and silky-smooth gravy make it truly unforgettable. Whether you are celebrating with family or hosting a special dinner, this recipe promises to impress and bring joy to everyone at the table. Eid Mubarak! May your celebrations be filled with love, laughter, and delicious food.

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