“Traditional Mutton Korma Recipe | Eid Special Pakistani Dish”

 


Traditional Mutton Korma Recipe—A Perfect Dish for Eid

Introduction

Eid is a festival of joy, love, and, of course, delicious food. Whether it’s Eid-ul-Fitr or Eid-ul-Adha, families gather around a festive table filled with traditional dishes. One of the most popular and royal recipes served on Eid is Mutton Korma.

This dish traces its roots back to Mughlai cuisine, where meat was slow-cooked in yogurt, ghee, and a blend of aromatic spices. The result is a rich, flavorful curry with a luxurious texture. Today, Mutton Korma is a staple in Pakistani and Indian households, especially on festive occasions like Eid.

In this blog, you’ll learn the authentic Mutton Korma recipe, along with storage, freezing, and reheating tips, plus answers to frequently asked questions so that your Eid meal turns out stress-free and extra delicious.

Ingredients (Serves 6–7)

Mutton (goat/lamb) – 1 kg (medium pieces)

Yogurt – 1 cup (whisked)

Onions – 3 large (thinly sliced)

Ginger garlic paste – 2 tbsp

Cooking oil or ghee – ½ cup

Salt—to taste

Red chili powder – 2 tsp

Coriander powder – 2 tsp

Turmeric powder – ½ tsp

Whole spices:

Black cardamom – 2

Green cardamom – 5

Cinnamon stick – 2 small pieces

Cloves – 5–6

Bay leaves – 2

Black pepper – 1 tsp (freshly crushed)

Nutmeg & mace powder – ½ tsp (optional, for a royal flavor)

Rose water – 1 tsp (optional, for aroma)

Fried onions (berista)—½ cup (for garnish)

Fresh coriander & ginger—for garnishing.

Step-by-Step Instructions

Step 1: Fry the Onions

Heat oil or ghee in a heavy-bottomed pot. Fry the sliced onions until they turn golden brown. Remove half of them and keep aside for garnishing.

Step 2: Add Meat & Ginger-Garlic

Add ginger-garlic paste to the remaining fried onions and sauté for a minute. Now add the mutton pieces and fry on high heat for 7–8 minutes until the meat changes color and releases a nice aroma.

Step 3: Spices & Yogurt

Add salt, red chili powder, coriander powder, and turmeric. Stir well. Add whisked yogurt and cook on medium heat. Cover and let it cook for 20–25 minutes, stirring occasionally.

Step 4: Add Whole Spices

Add black cardamom, green cardamom, cinnamon, cloves, and bay leaves. Stir and let the curry simmer until the oil separates from the masala.

Step 5: Cook Until Tender

Add a little water if needed and cook until the mutton becomes tender. Slow-cooking (dum method) enhances the flavor.

Step 6: Finishing Touch

Add nutmeg & mace powder and rose water for a royal aroma. Garnish with fried onions, chopped coriander, and ginger juliennes.

Serving Suggestions

Serve hot with naan, taftan, sheermaal, or steamed basmati rice.

Pair it with a fresh salad, raita, and a squeeze of lemon for a complete meal.

On Eid, many people also serve Mutton Korma with Zafrani Pulao or alongside Sheer Khurma for a traditional feast.

Storage, Freezing & Reheating Tips

Storing in the Fridge

Store leftovers in an airtight container in the refrigerator for up to 3–4 days.

When reheating, add a splash of water so the gravy doesn’t dry out.

Freezing

Mutton Korma freezes well for 2–3 months.

Allow the curry to cool completely before transferring to freezer-safe containers.

Reheating

Thaw frozen Korma in the refrigerator overnight.

Reheat on the stovetop over medium flame until hot. You can also reheat in the microwave, but the stovetop method keeps the flavors more authentic.

Add a fresh coriander and ginger garnish after reheating for a freshly cooked taste.

Tips & Tricks for the Perfect Mutton Korma

1. Use ghee for richness—it gives the dish an authentic Mughlai flavor.

2. Dum cooking is key—slow-cooking makes the meat tender and allows the spices to fully absorb.

3. Fried onions are essential—they thicken the gravy and add a sweet depth of flavor.

4. Balance the spices—adjust red chili based on your spice preference, or use Kashmiri red chili for color without too much heat.

5. Prepare in advance—On Eid day, you can fry the onions and prepare the spice mix beforehand to save time.

Frequently Asked Questions (FAQs)

Q1: Can I make chicken korma instead of mutton?

Yes! Chicken Korma cooks faster (30–40 minutes), and it’s just as flavorful.

Q2: Can I use boneless meat for Korma?

Yes, but bone-in mutton gives a richer taste since the bones add depth to the gravy.

Q3: What can I use if I don’t have yogurt?

You can substitute with cream or cashew paste, but the traditional flavor comes best from yogurt.

Q4: Can I prepare Korma a day in advance for guests?

Absolutely. In fact, Korma tastes even better the next day as the flavors develop more.

Q5: Is Mutton Korma very spicy?

It depends on your spice level. You can reduce chili for a mild version or keep it hot and spicy as per preference.

Nutritional Value (Per Serving Approx.)

Calories: 380–420

Protein: 32g

Fat: 25g

Carbohydrates: 10g

Conclusion

Mutton Korma is not just a dish—it’s a tradition that makes Eid meals memorable. Its rich flavor, aromatic spices, and creamy texture make it the centerpiece of any festive table. By following this recipe and the storage/reheating tips, you can prepare a stress-free, delicious, and authentic Mutton Korma for your loved ones this Eid.

Make this royal dish, and watch how it becomes the highlight of your Eid feast

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