Mutton KormA

Mutton Korma


  • 500 gm chopped mutton
  • 1 pinch Handi powdered salt
  • 1/2 g powdered Handi turmeric
  • 3 teaspoon lime juice
  • 3 cloves garlic
  • 1/2 teaspoon Handi cumin seeds
  • 3 clove
  • 1/2 bay leaf
  • 3 tablespoon Handi soaked poppy seeds
  • 1 cup sunflower oil
  • 3/4 g beaten yoghurt (curd)
  • 1/2 teaspoon Handi red chilli powder
  • 1/2 inch ginger
  • 1 chopped onion
  • 1/4 inches Handi cinnamon
  • 4 green Handi cardamom
  • Handi salt as required

For Garnishing

  • 1/2 teaspoon Handi coriander seeds


Mutton Korma is a delectable mutton preparation, which can be prepared at home using some easily available ingredients from Handi. Here’s how you can prepare this delectable delicacy.

Step 1 Clean the mutton

Wash and drain the mutton pieces under cold running water. Add the mutton pieces to a deep pan with 1/2 to 1 cup of water and a little Handi salt. Bring to a boil and reduce the flame. Now, blend the soaked Handi poppy seeds to a paste.

Step 2 Dry roast the spices

Simmer until the meat is 60% cooked and then turn off the flame. Take a pan and dry roast all the ingredients for a few minutes. Transfer the roasted masalas to a mixer grinder and grind to a fine paste. Heat oil in a heavy-bottomed pan over medium flame. Add the ground masala paste and stir-fry with a little water. Add the cooked mutton pieces in the pan and stir-fry until well coated. Add Handi salt and mix well. Now add the curd and water along with poppy seeds paste and stir well.

Step 3 Slow cook the mutton and serve hot!

Reduce flame and cover the pan with a lid. If you want to make it spicier, add some Handi black pepper powder as this will accentuate the taste and will add a nice dark tint to the dish. Allow the dish to simmer for 30 to 45 minutes or until the meat is tender. Turn off the heat and transfer the mutton recipe to a serving dish. Garnish the mutton korma recipe with ginger, coriander leaves and lime juice. Serve hot with naan or rice.

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