Mutton Korma (Lamb Korma) - Easy, Authentic
An actually easy Mutton/Lamb Korma recipe that gives you the option to simplify with pre-fried onions. This recipe is rich and satisfying with tender meat and authentic flavors, yet it only takes 15 minutes of initial prep time. Just like Chicken Korma, it includes substitutes for harder-to-find spices. Make this with lamb or goat on the stovetop or in the Instant Pot.
- Prep time
- 15 min
- Cook time
- 5 min
- Yield
- 5 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1/3-1/2 cup neutral oil (such as avocado oil - See Note 1)
- 1 medium dried bay leaf
- 3 whole cloves
- 2 green cardamom pods
- 1 lb 2 oz bone-in goat or lamb meat (See Note 2) (cut up into 1-2” pieces, washed and patted dry)
- 6 garlic cloves (crushed or finely chopped)
- 1- inch ginger (crushed or finely chopped)
- 1 small green chili pepper (such as Serrano, or Thai, finely chopped - deseed to reduce heat)
- 2 tsp Kashmiri chili powder (for color)
- 1 1/2 tsp coriander powder
- 3/4 tsp cumin powder
- 1/2 tsp red chili powder (up to 1 tsp for very spicy)
- 1/4 tsp turmeric powder
- 1/8 tsp garam masala
- 1 tsp kosher salt
- 2/3 cup pre-fried onions (Note 4) (~40g store-bought OR ~60g homemade - See Note 5 for how to make)
- 1/2 cup plain, whole milk yogurt (whisked and at room temperature)
- 2 cups boiling water (for stovetop) (1 1/4 cups for Instant Pot)
- 3 whole cloves
- 1/8 piece of a small nutmeg pod (jaifal) ((I use a mortar & pestle to break it) - sub 1/8 tsp nutmeg powder)
- 2 blades mace (javitri)
- 1 small black cardamom pod (bari elaichi - omit or sub 1/8 tsp garam masala)
- 4 green cardamom pods (leave whole or deseed)
- 3/4 tsp cumin seeds (preferably toasted)
- 2 tbsp heavy whipping cream (more to taste)
- 1 1/2 tsp kewra water (OR 1/2 tsp kewra essence - they vary in strength)
- 10-12 raw almonds ( sub 1-1 ½ tbsp blanched slivered almonds)
- julienned ginger (optional, for serving)
Instructions
- 1
Stovetop Method
- 2
Heat oil in a large, heavy-bottomed pan over medium-high heat. Add the bay leaf, cloves, and green cardamom pods. Once they start to crackle, add the meat. Sauté for 5 minutes, until the meat changes color from pink to pale and the excess moisture dries up.
- 3
Add the garlic, ginger, and green chili and continue to sauté for another 2-3 minutes, until aromatic. You’ll begin to see the meat browning/searing slightly. If the meat is sticking to the pan, deglaze with 1-2 tbsp water.
- 4
Reduce the heat to low and add the ground spices (Kashmiri chili powder, coriander powder, red chili powder, cumin powder, turmeric powder, and garam masala) and salt. Sauté for 2-3 minutes to bloom the spices. Add the yogurt and fried onions. Continue to stir on low heat, incorporating the yogurt into the meat mixture, about 1 minute. (Meanwhile, get your kettle started for boiling water.)
- 5
Add measured boiling water to the pot and increase the heat to allow it to come to a light boil. Reduce the heat to a gentle simmer (low heat on my stove) and cover with a lid. Cook for 1 hour and 25 minutes (Note 3), until the meat is tender and breaks easily when pressed with a wooden spoon. If it’s not breaking easily, cook for another 10-15 minutes.
- 6
Meanwhile, make the Korma Masala: Using a spice grinder or mortar and pestle, grind all the spices listed under “Korma Masala” into a fine powder and set aside.
- 7
Once the meat is tender, add the Korma Masala powder, heavy whipping cream, and kewra water. Taste and adjust salt, if needed. (I usually add 1/8 tsp.)
- 8
Cover and simmer the korma on low for another 5 minutes to allow the flavors to meld and the oil to rise to the top.(Please make sure oil is on top for photos/video)
- 9
Meanwhile, place the almonds in a small bowl and submerge with water. Microwave for 1.5-2 minutes, then drain the water and rinse in cold water. Peel the skin off the almonds and discard the skin. Turn off the heat and top with almonds and ginger, if using. with the blanched almonds and julienned ginger, if using. Serve hot with naan, roti, paratha, or even basmati rice.
- 10
Instant Pot Method
- 11
Select Sauté – More/High on the Instant Pot. Once hot, add the oil and allow it to heat up for about 30 seconds. Add the bay leaf, cloves, and green cardamom pods. Once they start to crackle, add the meat. Sauté for 5-6 minutes, until the meat changes color from pink to pale and the excess moisture dries up. Add the garlic, ginger, and green chili pepper, and sauté for 3 minutes, until aromatic. Deglaze with 2-3 tbsp water to and scrape any small bits stuck to the bottom. As water dries up, add ground spices (Kashmiri chili powder, coriander powder, red chili powder, cumin powder, turmeric powder, and garam masala) and salt. Deglaze with another 2-3 tbsp after adding the spices, as they may start to stick to the bottom. Cancel Sauté to turn off the Instant Pot.
- 12
Add fried onions and yogurt and stir to mix in the residual heat. Pour in the (preferably boiling) measured water and stir again. Select Pressure Cook - High, and set the time for 25 minutes (or 23 min if using smaller, mixed pieces). Allow the pressure to naturally release for 10 minutes, then manually release any remaining pressure. The meat should be fall-off-the-bone tender. It should break easily when pressed with a wooden spoon. If not, pressure cook again for another 3-5 minutes.
- 13
Meanwhile, make the Korma Masala: Using a spice grinder or mortar and pestle, grind all the spices listed under “Korma Masala” into a fine powder and set aside. Also make blanched almonds. Place the almonds in a small bowl and submerge with water. Microwave for 1.5-2 minutes, then drain the water and rinse in cold water. Peel the skin off the almonds and discard the skin.
- 14
Uncover the Instant Pot and Select Saute - Less/Low. Add the Korma Masala powder, heavy whipping cream, and kewra water. Taste and adjust salt, if needed. (I usually add 1/8 tsp.) Allow the Korma to simmer for 5 minutes. If too thick, allow to simmer until thick to your liking. Turn off the heat and top with almonds and ginger, if using.