Pakistani mutton korma is a South Asian meat curry made with mutton, browned onions, yogurt and fragrant spices, cooked until tender in a rich gravy. Pakistani home versions vary in spice level and thickness; this stovetop recipe builds flavor by browning the onions and meat before gently simmering everything together, then serving it with naan or rice.
Ingredients
- 2½ lb (1.13 kg) bone-in mutton, cut into 2-inch (5 cm) pieces; goat or lamb works well
- 3 medium yellow onions, about 1 lb (450 g), thinly sliced
- ½ cup (120 ml) neutral oil or ghee, divided
- 1 cup (240 g) plain whole-milk yogurt, at room temperature
- 2 tbsp (30 g) ginger-garlic paste
- 1½ cups (355 ml) hot water, plus up to 1 cup (240 ml) more as needed
- 2 tsp (10 g) fine salt, or to taste
- 2 tsp (4 g) ground coriander
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) Kashmiri chili powder or mild paprika
- ½ tsp (1 g) hot red chili powder, or to taste
- ½ tsp (1 g) ground turmeric
- ½ tsp (1 g) ground black pepper
- 1 tsp (2 g) garam masala
- 4 green cardamom pods, lightly crushed
- 1 black cardamom pod, lightly crushed
- 1 small cinnamon stick, about 3 inches (7.5 cm)
- 4 whole cloves
- 1 bay leaf
- 1 tsp (2 g) fennel seeds, lightly crushed
- 1 tbsp (15 ml) lemon juice, optional, for a brighter finish
- 2 tbsp (8 g) chopped fresh cilantro, for garnish
- 1 tbsp (10 g) slivered almonds, optional, for garnish
Instructions
- Prepare the ingredients. Trim away any very thick pieces of hard fat from the mutton, but leave some fat for flavor. Pat the meat dry with paper towels. Slice the onions thinly, measure the ground spices, and bring the yogurt to room temperature. Separating the spices and preparing the meat before heating the pan helps keep the browning stage controlled.
- Brown the onions. Heat ⅓ cup (80 ml) of the oil or ghee in a heavy, wide pot or Dutch oven over medium heat. Add the onions and cook for 10–12 minutes, stirring often, until evenly deep golden brown. Avoid taking them to dark brown: burnt onion can make the gravy bitter. Lift the onions out with a slotted spoon and spread them on a plate. They will crisp slightly as they cool.
- Sear the mutton. Leave about 2 tablespoons of the fat in the pot, adding a little more from the measured oil if needed. Add the cardamom, cinnamon, cloves, bay leaf and fennel seeds; stir for about 30 seconds, just until aromatic. Add the mutton in batches if the pot is crowded, and brown the pieces for about 6–8 minutes in total. Crowding causes the meat to steam rather than brown, so give it space and work in batches when necessary.
- Cook the aromatics and spices. Return all the meat to the pot. Stir in the ginger-garlic paste and cook for 1 minute. Add the coriander, cumin, Kashmiri chili, hot chili, turmeric, black pepper and salt. Stir for another 30 seconds, adding a spoonful of water if the spices begin to stick. This short cooking step softens the raw edge of the spices without scorching them.
- Add yogurt gradually. Whisk the yogurt until smooth. Lower the heat and add it a few spoonfuls at a time, stirring well after each addition so it blends into the hot spiced mixture instead of separating. Once all the yogurt is incorporated, cook for 2–3 minutes, stirring, until the sauce looks glossy and clings to the meat. Room-temperature yogurt and low heat make this step more reliable.
- Make the onion base. Crush or finely chop the cooled browned onions, then stir them into the pot. Pour in 1½ cups (355 ml) hot water and scrape the bottom of the pot to loosen any browned bits. Bring the liquid just to a gentle simmer; it should bubble softly rather than boil hard. A vigorous boil can make the meat tough and encourage the yogurt to split.
- Cover and braise until tender. Cover the pot, reduce the heat to low, and simmer gently for about 1 hour 45 minutes. Stir every 25–30 minutes and check that there is still liquid at the bottom. Add hot water in ¼-cup (60 ml) increments if the gravy is becoming too thick or sticking. Mutton varies in age and cut, so begin checking tenderness near the end: a fork should slide into the meat with little resistance. If it is still firm, cover and continue simmering in 15-minute increments.
- Finish the gravy and check the meat. Remove the lid and simmer for about 5–7 minutes, stirring gently, until the gravy is thick enough to coat a spoon. For whole cuts of lamb or goat, USDA FSIS lists 145°F (63°C) as the safe minimum internal temperature, followed by a 3-minute rest; check a thick piece with a food thermometer without touching the bone. The meat will usually be cooked well beyond that minimum by the time it is fork-tender. Lift the meat out briefly to rest for 3 minutes while you adjust the gravy with a little hot water if needed. Stir in garam masala and, if desired, lemon juice, then return the meat to the pot. Taste and adjust salt.
- Garnish and serve. Scatter cilantro and optional almonds over the korma. Let it sit for a few minutes before bringing it to the table so the gravy settles around the meat. Remove the whole spices if you prefer, or warn diners that they are in the pot.
Tips
- Choose the right cut. Bone-in shoulder, neck or leg pieces give the gravy body and become tender during a slow braise. In many Pakistani contexts, “mutton” may refer to goat; lamb is a convenient substitute, though it can taste milder and may become tender sooner. Start checking it early rather than assuming every cut needs the full simmer.
- Keep the onion color golden, not burnt. The browned onions contribute sweetness and the characteristic deep color. If they cook unevenly, lower the heat and stir more frequently. If a few pieces burn, remove them rather than blending them into the sauce, where their bitterness will spread.
- Prevent yogurt from splitting. Use plain full-fat yogurt, bring it toward room temperature, whisk it smooth and add it gradually over low heat. If only low-fat yogurt is available, it can work, but the gravy may be thinner and less creamy. Avoid flavored or sweetened yogurt.
- Adjust heat and thickness at the end. Chili strength varies by brand, so use less hot chili powder initially and add more after tasting. The gravy thickens as it cools; loosen it with hot water a tablespoon or two at a time rather than adding a large splash all at once.
Serving Suggestions
Serve the korma hot with naan, roti or paratha for scooping up the onion-yogurt gravy. It also pairs well with plain basmati rice, which lets the sauce remain the main flavor, or with a simple pulao for a more substantial meal. Add a crisp salad of cucumber, tomato and sliced onion, or a bowl of plain yogurt on the side to balance the richness. Keep the accompaniments lightly seasoned so they do not compete with the cardamom, cinnamon and browned-onion flavors.
For a meal with several dishes, serve the korma as the centerpiece alongside a lentil dish or a vegetable side. Put extra lemon wedges and cilantro on the table so guests can adjust their own plates. Because bone-in pieces can be awkward to eat, provide spoons as well as forks, and let diners know that whole cardamom pods and cloves may be present.
Variations
Use lamb instead of goat or mutton: Choose bone-in lamb shoulder for a similar rich gravy. Lamb often softens sooner, so begin checking for tenderness after about 1 hour 15 minutes of simmering. Use the same thermometer guidance and continue cooking until it is tender rather than relying on the clock alone.
Make it milder: Omit the hot red chili powder and use mild paprika in place of Kashmiri chili powder if that is what you have. Paprika gives color but has a less distinctive flavor, so the result will be a little less earthy. Diners can add sliced fresh chili at the table.
Use fried onions when short on time: Replace the three fresh onions with about 1½ cups (90 g) plain packaged fried onions. Stir them in with the water and simmer as directed. Packaged onions can be saltier and sometimes sweeter, so reduce the added salt at first and taste before serving.
Add a richer finish: Stir in 2 tablespoons (30 ml) of cream during the final few minutes if you prefer a softer, creamier gravy. This is an optional variation rather than a requirement; it rounds out the spices but makes the sauce less traditional in character and less sharply flavored.
Storage and Reheating
Refrigerate the korma within 2 hours of cooking in a covered, shallow container. It keeps for 3–4 days in the refrigerator. The gravy may thicken as it chills, and the spices often taste more blended the next day. For longer storage, freeze it in meal-size airtight containers for up to 3 months for best quality. Thaw overnight in the refrigerator rather than on the counter.
Reheat only the portion you plan to serve, either in a covered saucepan over low heat or in the microwave, stirring occasionally. Add a splash of water if the gravy has become too thick. Heat leftovers until they reach 165°F (74°C), checking with a food thermometer, and avoid repeatedly cooling and reheating the full batch. If reheating from frozen, thaw first for more even warming, or heat gently from frozen while stirring frequently and checking the temperature in several places.
Frequently Asked Questions
Can I make Pakistani mutton korma in a pressure cooker?
Yes. Brown the onions and meat using the cooker’s sauté setting, then add the spices, yogurt, crushed onions and water as described. Pressure-cook according to your cooker’s instructions for bone-in goat or lamb pieces, then allow a natural release if practical. Cooking times differ substantially by appliance and cut, so use tenderness—not a guessed universal time—as the final guide. Simmer uncovered afterward to reduce the gravy if needed.
Why did my yogurt separate?
Yogurt can split when it is cold, added all at once or exposed to very high heat. It may still be safe to eat, but the gravy can look grainy or oily. Next time, whisk the yogurt smooth, let it lose its chill, lower the heat and stir it in gradually. A gentle simmer after adding it helps the sauce come together.
Can I make the korma ahead?
Yes. Cook it fully, cool it promptly and refrigerate it within 2 hours. Reheat it gently the next day to 165°F (74°C); add a little water if the chilled gravy is too thick. For the freshest garnish, add cilantro and almonds just before serving rather than before storing.
What can I use if I cannot find black cardamom?
Leave it out rather than substituting green cardamom one for one. Black cardamom has a smoky, earthy aroma that green cardamom does not reproduce, while green cardamom is more floral. The korma will still be flavorful with the cinnamon, cloves, green cardamom and fennel.
How do I know when the mutton is tender?
Probe a thick piece with a fork: it should enter easily, and the meat should yield without feeling rubbery. If it remains firm, keep the pot covered and simmer in 15-minute increments, adding a little hot water if the gravy is drying out. Different animals and cuts can take different amounts of time, even when the pieces are similar in size.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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