Zafrani Mutton Korma; Royal Mughlai Touch To Dinner
Image Credit: zafrani mutton korma/

One of the best unique mutton recipes is Zafrani Mutton Korma. Zafrani mutton korma, a traditional mutton dish, is prepared using flavorful and savoury fragrant spices. It is an exceptional and delectable royal delicacy served on special occasions. Zafrani korma has a strong taste in saffron as zafran means saffron. This dish is rich in different flavours and tastes amazing with rumali roti or naan. 


1. Mutton/lamb meat - 600 gm

2. Oil - 1/4 cup

3. Whole garam masala-cinnamon, cardamon, bay leaf, cloves - as needed

4. Onion Paste - 2 teaspoon

5. Ginger Paste - 2 teaspoon

6. Garlic Paste - 1 teaspoon

7. Cumin Paste - 1/2 teaspoon

8. Coriander Paste - 1/2 teaspoon

9. Black Pepper Powder - 1/2 teaspoon

10. Jaiphal, Javetry(nutmeg, mace) powder or paste - a pinch

11. Poppy seed paste/Postodana - 1 teaspoon

12. Tok doi(plain yogurt)/Curd - 1 cup

13. Salt - to taste

14. Sugar - 1 teaspoon

15. Fresh Cream - 1 teaspoon

16. kewra essence - 1 teaspoon

17. Green Chilies - 5-6

18. Ghee - 2 teaspoon

19. Fried onion(Beresta) - 1 tablespoon

20. Zafran/Saffron - 2 pinch

zafrani mutton korma/

1. Warm up the oil, then briefly cook the whole garam masala. Add the meat and cook it till golden brown. Cut the meat off and set it aside.

2. Add 1/2 cup of water to the onion paste now. Then incorporate the poppy seed paste, ginger, garlic, cumin, coriander, black pepper, jayphol-javetry, and salt. Mix together and simmer over medium heat until oil and gravy separate.

3. Then, boil the mutton pieces thoroughly.

4. Add the yoghurt, sugar, and half of the saffron after whisking them. Cook over medium heat for 30 to 40 minutes, or until soft and tender, after adding some water. Add extra water as necessary.

5. Afterwards, stir in the green chillies, kewra flavour, and ghee. 5 to 6 minutes more of cooking. Adapt the salt.

6. Turn off the heat, stir in some fresh cream, and then pour into a serving bowl. Add a little saffron and cooked onion. Serve warm with polau or rice.