MUTTON KORMA | Delhi Style | Restaurant Style

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In my home every year at the beginning of winter a season of mutton goes on my dad and me make from kebabs to korma to nihari and I love it, this korma recipe is really close to my heart as I have learnt it from my dad I hope you guys like it too and I know when you’ll make it at home it’ll remind you of karim’s mutton korma Delhi J


Ingredients To Make Mutton Korma:

500gms Mutton

*Combination of Whole Spices

** Combination of Ground Spices

1 Cup Thick Curd (strained)

4 Onions (Fried)

1.5 tsp. Salt (or as per your taste)

2 tsp. Rose Water/Kewda Water

1/8 tsp Nutmeg / Jayphal Powder

1/8 tsp Mace / Javitri

4 Cups Water

1 Inch Ginger

1 Green Chilli

6 -7 Garlic Cloves

Few Ginger Juliennes

1/4 Cup Ghee (If you really want restaurant style add 3 Tbsp Ghee more)


 *Ingredients To Make Combination Of Whole Spices:

7 Black Peppercorns / Kali Mirch

5 Cloves / Laung

1 Cinnamon Stick / Dal Chini

2 Black Cardamom / Badi Elaichi

6 Green Cardamom / Hari Elaichi




3.5 Tbsp Coriander Powder

2 Tsp Red Chilli Powder

½ tsp Tumeric / Haldi powder

½ tsp Cumin /Jeera Powder





  • Always use small open mouth utensil like a handi or a pressure cooker
  • Keep the Mutton for a minimum of 1 hrs in the marination.
  • When cooking brown onion paste and the chicken keep the flame to lowest
  • Always wait for the fat to come up




  • If You Don’t Want To Use “GHEE”
  • Use a combination of 50 % Ghee (clarified butter) and 50 % vegetable oil
  • I would not suggest to make the recipe with out Ghee (you will never have the taste without it)

Recipe Comments

Comment (1)

  1. posted by Jayant Shaligram on September 12, 2016

    Thanks another masterpiece! I have posted Shahi Paneer recipe that I cooked on my Facebook. Please see that. When I cook Korma will post too. Thanks again. Love your recipes. Keep them coming.


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