By Aditi Saraswat
February 27, 2026
The time of weekend calls for something indulgent and soul-soothing. This mutton korma feels rich in every bite and is perfect for a relaxed family weekend meal. With soft meat and a silky gravy, it changes an ordinary weekend into a party.
500 g mutton (bone-in pieces) 2 large onions (thinly sliced) 1 cup thick curd (whisked) 2 tbsp ginger-garlic paste 3 tbsp oil or ghee 10–12 cashews (soaked) 2 tbsp fresh cream (optional) 1 tsp red chilli powder 1 tsp coriander powder ½ tsp turmeric powder 1 tsp garam masala 2 green cardamom 4 cloves 1 small cinnamon stick Salt to taste Fresh coriander for garnish
Mix mutton with curd, ginger-garlic paste, salt, turmeric, and some chilli powder. Keep it for at least 1 hour.
In a pan, heat 3 tbsp oil or ghee and add cardamom, cloves, and cinnamon to it. To this add sliced onions and saute until deep golden.
Grind the soaked cashews with a little water to make a smooth, lump-free paste. This will give the gravy its body and a creamy consistency.
Add the remaining ginger-garlic paste and coriander powder to the sauteed onions. Cook until it turns aromatic, then add the marinated mutton to it and cook on high heat for 5–7 minutes.
Cover and cook on a low flame while stirring occasionally in between. Add a splash of warm water if required. Simmer again for 35 to 40 minutes until the mutton turns soft.
Add in the cashew paste and garam masala from the top. Simmer for 5 more minutes. Add cream if required and garnish with freshly chopped coriander and serve hot with naan or rice.