MUTTON KORMA SHORBA (Mutton Korma Curry)

Mutton Korma is a popular mutton curry from North India and belongs to the Awadhi cuisine.

Most popularly made in Lucknow, the base of this curry is made with whole spices, cashew nuts, fried onions, yogurt, and everyday spices. 

Saffron and Kewra water is added in the end, which adds a beautiful flavour and aroma to the mutton korma, and makes it different from other mutton recipes. Kewra is used extensively in Mughlai cooking and gives a very characteristic aftertaste to the Biryanis and Kormas. This dish is royal and rich, Ideal for that special occasion or something a bit special for the weekend.

Serves 4


For the PASTE

6 Cloves

1 inch Cinnamon

8 Black Peppercorns

4 Green Cardamom

2 Black Cardamom

12 Cashew Nuts

2-3 Fresh Green chillies (optional)

2 Large Onions, chopped

2 tbsp Oil

For the CURRY

3 tbsp Ghee

3 tbsp Oil

1 kg Mutton pieces

2 tsp Ginger paste

2 tsp Garlic paste

1 Cup Yogurt (Whisked with1tbsp chickpea flour)

2 tbsp Coriander Powder

2-3 tsp Kashmiri Red Chilli Powder

1/2 tsp Turmeric Powder

1/2 tsp Cumin Powder

3 cups of water

Salt to taste

10-12 strands Saffron (Soaked in 2 tbsp water.)

2-3 drops Kewra Extract


For the PASTE

1. Roast all the whole spices and cashew nuts until they turn slightly browned and fragrant, set aside. Now add 2 tbsp oil to the pan and add the chopped onions, saute on a medium heat until golden brown.