Mughlai Mutton Korma
A rich, mild, slow cooked mutton curry with browned onions, yoghurt, almonds and cream, perfect for a special meal.
- Time2 hr 15
- LevelMedium
- Costabout £2.80 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 676kcal
- 12.3gcarbs
- 6gof which sugars
- 54.9gfat
- 22.5gsaturates
- 33.9gprotein
- 3.9gfibre
- 2.3gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
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Method
- 1
Melt half the ghee in a large heavy pan and fry the onions for 25 minutes, stirring often, until deep golden brown. Take out half the onions and blend them with 4 tbsp of water to a smooth paste.
25 min - 2
Add the remaining ghee, the whole spices and the ginger and garlic paste to the pan and fry for 2 minutes. Add the mutton and brown for 10 minutes.
10 min - 3
Turn the heat down. Add the coriander, cumin, chilli, salt and the onion paste, then stir in the yoghurt a spoonful at a time. Cook for 8 minutes until the oil separates.
8 min - 4
Add the water, cover and simmer for 1 hour 15 minutes on a low heat until the mutton is tender.
75 min - 5
Stir the ground almonds into the cream and add to the pan. Simmer uncovered for 10 minutes, then stir in the garam masala and rose water. The sauce should coat a spoon thickly.
10 min - 6
Serve scattered with the toasted flaked almonds, with naan or pilau rice.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
