1 Kg Degi Style Mutton Korma Recipe | Danedaar Degi Mutton Korma | Dawat wala mutton korma

Mutton Korma is a rich, aromatic, and flavorful Mughlai-style curry. The key to its deep flavor and characteristic thick gravy lies in the use of fried onions (birista), yogurt, and a blend of aromatic whole and ground spices.
Here is a general recipe for Mutton Korma:
Ingredients
For Marination:
500 - 600 grams Mutton (goat meat or lamb, preferably bone-in, cut into curry pieces)
1 cup Plain full-fat Yogurt (whisked)
1 tablespoon Ginger-Garlic Paste
1 teaspoon Salt (or to taste)
1 teaspoon Kashmiri Red Chili Powder (for color, or use regular for heat)
1 teaspoon Coriander Powder
For the Korma:
2-3 medium Onions (thinly sliced, for frying)
1/2 cup Oil or Ghee (clarified butter)
Whole Spices (Khada Masala):
1 Bay Leaf
1 inch Cinnamon Stick
2-3 Green Cardamoms
1 Black Cardamom (optional, but adds a smoky depth)
4-5 Cloves
1/2 teaspoon Cumin Seeds
Ground Spices (Powder Masala):
1 teaspoon Coriander Powder
1/2 teaspoon Turmeric Powder
1 teaspoon Red Chili Powder (adjust to taste)
1/2 teaspoon Cumin Powder
1/2 teaspoon Garam Masala Powder
1/4 teaspoon Nutmeg and Mace powder (optional, but recommended for authentic flavor)
1/4 cup Cashew Paste or Almond Paste (soak 10-12 nuts in water and grind to a smooth paste)
1/2 - 1 cup Hot Water
1 teaspoon Kewra Water (Pandanus flower extract, optional, for final aroma)
Fresh Coriander Leaves (for garnish)
Instructions
1. Marinate the Mutton:
In a large bowl, mix the mutton pieces with all the ingredients listed under "For Marination."
Cover and refrigerate for at least 2 hours, or preferably overnight for the best results.
2. Prepare Fried Onions (Birista):
Heat the oil/ghee in a heavy-bottomed pot or Dutch oven over medium heat.
Add the thinly sliced onions and fry, stirring occasionally, until they turn a dark golden-brown and become crisp. Be careful not to burn them.
Remove the onions with a slotted spoon and spread them out on a paper towel to cool and crisp up. Reserve the oil/ghee.
Once cooled, crush the fried onions coarsely with your hands or pulse briefly in a grinder. Set aside.
3. Cook the Mutton:
In the same pot with the remaining oil/ghee, add the Whole Spices (bay leaf, cinnamon, cardamoms, cloves, cumin seeds). Fry for about 30 seconds until they are fragrant.
Add the marinated mutton to the pot. Increase the heat to medium-high and sear the meat, stirring for about 5-7 minutes until the color changes from pink to pale and any moisture released is almost absorbed.
Reduce the heat to medium. Add the Ground Spices (coriander, turmeric, chili, cumin powder) and mix well. Cook for 2-3 minutes until the raw smell of the spices disappears.
4. Add Onions and Water:
Add the crushed fried onions (birista) to the mutton. Mix thoroughly and sauté for another 3-4 minutes.
Add the hot water, stir, and bring the mixture to a simmer.
5. Slow Cook the Korma:
Cover the pot and let the korma cook on low heat until the mutton is fork-tender. This can take 1 to 1.5 hours depending on the cut of meat. Check occasionally and stir to prevent sticking. If the gravy becomes too dry, add a splash more hot water.
Alternatively: You can use a pressure cooker. After adding the water, close the lid and cook for 3-4 whistles, or until the mutton is tender.
6. Finish the Korma:
Once the mutton is tender, add the cashew/almond paste, Garam Masala powder, and the optional nutmeg and mace powder. Stir well.
Simmer for another 5-10 minutes without the lid until the oil begins to separate from the gravy and it thickens to your desired consistency.
Turn off the heat. Stir in the Kewra Water (if using).
Garnish with fresh coriander leaves.
Serving:
Serve the Mutton Korma hot with Naan, Roti, or Basmati Rice.
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