mutton white korma recipe
Title: Authentic Mutton White Korma Recipe | Creamy, Flavorful & Festive Meta Description: Try this delicious Mutton White Korma recipe, rich with yogurt, cream, and spices. A royal Mughlai dish perfect for Eid, dinner parties, and special occasions. Introduction: Looking to impress your guests with a luxurious South Asian dish? This Mutton White Korma (also called Safed Mutton Korma) is a creamy, aromatic curry made without the usual red chili or turmeric—yet it's packed with flavor and elegance. A popular dish during Eid, weddings, and family gatherings, this white korma gets its richness from yogurt, cashew paste, and cream. Serve it with naan, paratha, or basmati rice for a complete indulgent meal. Why You’ll Love This Mutton White Korma: Royal taste with minimal spice heat No turmeric or red chili—just rich, aromatic flavor Perfect for festive occasions or family dinners Can be made in a pressure cooker or slow-cooked traditionally Ingredients: For the Mutton: 500g mutton (bone-in pieces, preferably from the shoulder or ribs) 2 tbsp ghee or oil 2 onions, thinly sliced 1 tbsp ginger-garlic paste Salt to taste For the White Masala: ½ cup thick plain yogurt (whisked) ¼ cup fresh cream 10–12 cashews (soaked & blended into a paste) 1 tbsp poppy seeds (optional, soaked & ground) 2 green cardamoms 1-inch cinnamon stick 4–5 black peppercorns 2–3 cloves 1 small bay leaf 1 tsp kewra water or rose water (optional) 1 tsp white pepper powder (adjust to taste) Instructions: Sear the mutton: In a heavy-bottomed pot or pressure cooker, heat ghee/oil. Add sliced onions and sauté until golden brown. Remove half for garnish. Cook the meat: Add ginger-garlic paste to the pot and sauté for a minute. Add the mutton and cook until lightly browned. Spice it up: Add whole spices (cardamom, cinnamon, peppercorns, cloves, bay leaf). Stir well. Add yogurt and paste: Lower the heat and stir in whisked yogurt, cashew paste, and poppy seed paste (if using). Cook on medium heat until the masala thickens and oil separates. Add cream & simmer: Stir in fresh cream, white pepper, and salt. Add 1–1.5 cups water and cover. For pressure cooker: Cook for 4–5 whistles. For slow cook: Simmer for 45–60 minutes until mutton is tender. Final touch: Add kewra water and the reserved fried onions. Mix gently and turn off heat. Serving Suggestions: Garlic naan or tandoori roti Steamed basmati rice or jeera rice Cucumber-onion salad or raita on the side Storage Tips: Keeps well in the fridge for up to 3 days Tastes even better the next day as flavors deepen Reheat gently, adding a splash of milk or cream to maintain consistency Tips & Variations: Use boneless mutton for a smoother texture, but bone-in gives better flavor Add blanched almonds for extra richness For a lighter version, skip the cream and use only yogurt Closing Line: Whether it's a festive feast or a special family dinner, this Mutton White Korma is sure to earn you compliments. Try it today and bring a royal touch to your table!
