Nizami Mutton Korma is a Traditional Indian dish that is made with special korma masala and fresh garam masala mixed with mutton, yoghurt, nuts and all other spices. It is a flavorful and aromatic curry that is perfect for special occasions like marriage, at the time of Eid or when you want to make something special. The step-by-step procedure with a detailed video recipe.
1 kg Mutton Biryani, Mutton Haleem, Arabian chicken kabsa, Chicken tikka crepes
The spices used in the mutton korma vary depending on the region and the cook but typically include cloves, cardamom, cumin, cinnamon, coriander, and turmeric. The mutton is usually marinated in yoghurt and cooked in a creamy gravy made with nuts and spices. It is a rich and creamy dish that is often served with steamed rice or naan or roti. The combination of Nizami mutton korma and naan just melts in your mouth. Try other recipes
10 quick Mutton recipes:
- Mutton Fry
- Mutton bones curry/mutton bone soup
- Mutton curry
- Mutton Biryani/tahari
- Keema Matar
- Meatball kofta/mutton kofta
- Mutton liver curry.
- Haleem/mutton keema haleem
- tilly fry
- mutton liver fry/kaleji fry
A few years back I and my husband visited Restaurant Karim’s near Nizamuddin Dargah, New Delhi. We ordered naan and mutton korma. When I ate this gosht korma I become a big fan of this combo. Especially the korma they have mixed peanuts and all other spices which we cannot find because all are blended and that thick masala we are just enjoying it. After much research and testing, I brought this special Nizami mutton korma for you with special korma masala, particularly poppy seeds and nuts that give a rich taste to our korma. I hope you will enjoy this recipe.
Tahari, Mutton soup, Cheesy chicken pizza, Ragi sankati combo chicken curry
Tips for a perfect mutton korma:
- Prefer fresh garam masala for a spicy taste.
- If you do not have time can use garam masala which is available at home.
- Marinate mutton in curd along with spices for at least 15 minutes.
- Always add beaten curd for a thick gravy.
- In korma, Poppy seeds, peanuts and cashew nuts give a rich taste.
- Cook mutton until it becomes soft.
- Cook over a low flame until the korma thickens and the oil separates.
- Switch off the fire and then add cream.
- Serve hot with steamed rice or naan or roti.
mutton bones curry best combo rumali roti, Mutton liver curry, chicken tikka masala
Mutton korma recipe video:
Mutton korma recipe card:
A Traditional Indian dish that is made with special korma masala and fresh garam masala mixed with mutton, yoghurt, nuts and all other spices. It is a flavorful and aromatic curry that is perfect for special occasions like marriage, at the time of Eid
- Cumin seeds – 3/4 teaspoon
- Coriander seeds – 3/4 teaspoon
- Cinnamon sticks – 3
- Cloves – 6
- Cardamom – 3
- Cleaned mutton pieces – 250 g
- Turmeric – 4 pinches
- Salt – 1 teaspoon
- Red chilli powder – 1 teaspoon
- Beaten curd – 1 cup
- Ginger and garlic paste – 2 tablespoons
- Ghee – 2 tablespoons
- Peanuts – 1/4 cup
- Cashew nuts – 1/4 cup
- Almonds – 1/4 cup
- Dry coconut pieces – 2 tablespoons
- Poppy seeds – 2 tablespoons
- Ghee – 1/4 cup
- Oil – 2 tablespoons
- Black pepper – 1/4 teaspoon
- cardamom – 4
- Green chilli – 1
- Onion slices – 1/4 cup
- Bay leaves – 2
- Cinnamon stick – 1
- Cloves – 2
- Water – 1 glass
- Salt – as required
- Cream – 1/4 cup
- Coriander leaves – 1/4 cup
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Add 3/4 teaspoon of cumin seeds, 3/4 teaspoon of coriander seeds, 3 cinnamon sticks, 6 cloves and 3 cardamoms in a pan.
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Stir and roast for 30 seconds.
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Let it cool and transfer it into a blender.
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Blend coarsely and set aside.
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Add 250 g of cleaned mutton pieces and add the blended masala.
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Add 4 pinches of turmeric and a teaspoon of salt.
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Also, add 1 teaspoon of red chilli powder and a cup of beaten curd.
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Add 2 tablespoons of ginger and garlic paste and 2 tablespoons of ghee.
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Mix well until the mutton is well coated with masala.
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Cover and marinate for at least 15 minutes.
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Roast 1/4 cup of peanuts for 2 minutes.
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Add 1/4 cup of cashew nuts and 1/4 cup of almonds.
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Also, add 2 tablespoons of dry coconut pieces and 2 tablespoons of poppy seeds.
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Roast for a minute over a low flame.
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Let it cool and take it into a blender.
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Pour little water and blend to a fine paste set aside.
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Take a pressure cooker and add 1/4 cup of ghee and 2 tablespoons of oil.
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Add 1/4 teaspoon of black pepper, 4 cardamom and 1 halved green chilli.
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Add 1/4 cup of onion slices, 2 bay leaves, 1 cinnamon stick and 2 cloves.
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Fry until the onion turns golden colour.
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Add marinated mutton pieces to medium-high flame and fry for a minute.
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Pour a glass of water and mix.
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Close the lid and pressure cook for 4 whistles.
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Taste and adjust the salt, add blended korma masala paste mix well.
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Stir and cook over a low flame.
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Cook until the oil separates and the korma thickens.
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Switch off the fire and add 1/4 cup of cream mix well.
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Take into a serving bowl. Garnish with fresh coriander leaves.
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Serve hot with steamed rice or naan or chapati or roti.
- Marinate mutton in curd along with spices for at least 15 minutes.
- Always add beaten curd for a thick gravy.
- In korma, Poppy seeds, peanuts and cashew nuts give a rich taste.
- Cook mutton until it becomes soft.
- Cook over a low flame until the korma thickens and the oil separates.
- Switch off the fire and then add cream.
Step-by-step procedure for mutton korma recipe:
Fresh garam masala:
Add 3/4 teaspoon of cumin seeds, 3/4 teaspoon of coriander seeds, 3 cinnamon sticks, 6 cloves and 3 cardamoms.
Stir and roast for 30 seconds.
Let it cool and transfer it into a blender.
Blend coarsely and set aside.
Using fresh garam masala enhances the taste of mutton korma.
If you do not have time can use garam masala which is available at home.
Marinating mutton:
Add 250 g of cleaned mutton pieces and add the blended masala.
Add 4 pinches of turmeric and a teaspoon of salt.
Also, add 1 teaspoon of red chilli powder and a cup of beaten curd.
Add 2 tablespoons of ginger and garlic paste and 2 tablespoons of ghee.
Mix well until the mutton is well coated with masala.
Cover and marinate for at least 15 minutes.
Special mutton korma masala:
Roast 1/4 cup of peanuts for 2 minutes.
Add 1/4 cup of cashew nuts and 1/4 cup of almonds.
Also, add 2 tablespoons of dry coconut pieces and 2 tablespoons of poppy seeds.
Roast for a minute over a low flame.
Let it cool and take it into a blender.
Pour little water and blend to a fine paste set aside.
Making Korma:
Take a pressure cooker and add 1/4 cup of ghee and 2 tablespoons of oil.
Add 1/4 teaspoon of black pepper, 4 cardamom and 1 halved green chilli.
Add 1/4 cup of onion slices, 2 bay leaves, 1 cinnamon stick and 2 cloves.
Fry until the onion turns golden colour.
Add marinated mutton pieces to medium-high flame and fry for a minute.
Pour a glass of water and mix.
Close the lid and pressure cook for 4 whistles.
Check whether the mutton is cooked or not.
If necessary cook for 2 more whistles.
Taste and adjust the salt, add blended korma masala paste mix well.
Stir and cook over a low flame.
Cook until the oil separates and the korma thickens.
Switch off the fire and add 1/4 cup of cream mix well.
Delicious Nizami mutton korma recipe ready to serve.
Take into a serving bowl. Garnish with fresh coriander leaves.
Serve hot with steamed rice or naan or chapati or roti.
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