Entree: India – Mughal cuisine – मटन कोरमा ➤ Mutton Korma (Slow-braised lamb in a rich yogurt, cream, and nut-based korma sauce)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 1 hr 30 min

Total 2 hrs

Ingredients

- 1.5 lb (680 g) boneless lamb shoulder, cut into 1-inch (2.5 cm) cubes
- 1 cup (240 ml) plain yogurt, whisked
- 1/3 cup (80 ml) heavy cream
- 1/3 cup (45 g) almond-cashew paste (soaked and ground)
- 2 medium onions, thinly sliced (about 2 cups (300 g))
- 3 tbsp (45 ml) ghee or vegetable oil
- 2 tbsp (30 ml) ginger-garlic paste
- 1 tsp (5 ml) ground coriander
- 1 tsp (5 ml) ground cumin
- 1 tsp (5 ml) garam masala
- 1/2 tsp (2.5 ml) turmeric
- 1 tsp (5 ml) Kashmiri red chili powder (optional)
- 1 2-inch (5 cm) cinnamon stick
- 5 green cardamom pods, lightly crushed
- 4 whole cloves
- 1 bay leaf
- 1 pinch saffron threads soaked in 2 tbsp (30 ml) warm milk
- 1 1/2 tsp (7.5 ml) salt, or to taste
- 1/2 tsp (2.5 ml) sugar
- 3/4 cup (180 ml) water, or as needed
- 2 tbsp (30 ml) chopped fresh cilantro for garnish

Instructions

1. Heat 2 tbsp (30 ml) ghee in a heavy pot over medium-high heat. Add whole spices (cinnamon, cardamom, cloves, bay leaf) and sauté 30 seconds until fragrant.
2. Add sliced onions and cook until golden brown, about 15–20 minutes. Remove half the onions for later garnish.
3. Add remaining ghee and the ginger-garlic paste; cook 1–2 minutes. Stir in ground spices (coriander, cumin, turmeric, chili).
4. Add lamb cubes and brown on all sides, about 6–8 minutes.
5. Reduce heat to low and slowly add whisked yogurt while stirring to prevent splitting. Mix in almond-cashew paste, saffron milk, salt, and sugar. Add 3/4 cup (180 ml) water.
6. Cover and simmer gently for 1–1.25 hours, stirring occasionally, until lamb is tender. Add extra water if needed to maintain sauce.
7. Stir in heavy cream and garam masala, simmer uncovered 5 minutes to thicken slightly and combine flavors.
8. Garnish with reserved fried onions and chopped cilantro. Serve with naan or steamed basmati rice.