High Protein
Mughlai
Mutton Korma,
Slow Cooked Rich
A Mughlai classic done right. Bone-in mutton braised in a golden onion-yogurt gravy, layered with whole spices and finished with a knob of ghee. It takes 80 minutes and fills the kitchen with something remarkable.
Raw materials
Two cuts from Meatigo. Everything else is pantry and spice box.
Ingredients
Method
Seven steps. Read through once before you start.
Heat ghee in a heavy pot over high heat. In batches, sear the mutton pieces until deep brown on all sides, about 3–4 minutes per batch. Set aside. Do not crowd the pan.
In the same pot, add more ghee and fry the whole spices (bay leaf, cardamom, cloves, cinnamon) for 30 seconds. Add the birista (caramelised onions) and cook until deepened, about 5 minutes. Add ginger-garlic paste and fry until fragrant.
Add coriander, cumin, turmeric and red chilli powder. Stir over medium heat for 2 minutes. The paste should deepen and pull away from the sides.
Lower the heat. Add the whisked yogurt one spoonful at a time, stirring constantly to prevent splitting. Add the seared mutton back in.
Add 200 ml warm water, bring to a low simmer, cover tightly and cook on the lowest flame for 45–50 minutes. Check and stir every 15 minutes.
Uncover and raise the heat to medium. Cook for 8–10 minutes until the oil separates on top and the gravy coats the spoon thickly. Add kewra water.
Finish with a spoonful of ghee, a pinch of garam masala, and the saffron milk. Let rest 5 minutes. Serve with naan, basmati or sheermal.
Cooked by the community
Real kitchens, real results. Swipe through.
Made this for Eid. The birista step is where it all comes together — do not skip it. Meatigo’s mutton was fall-off-the-bone tender in exactly 45 minutes.
Used the A2 ghee from Meatigo and it made a noticeable difference to the flavour. This is now my go-to Sunday korma recipe.
Questions
Can I use boneless mutton?
Bone-in gives the gravy depth and body. Boneless works, but reduce the braise time to 35 minutes and add a pinch more garam masala at the end.
My yogurt split. What went wrong?
Heat was too high. Always whisk the yogurt first, lower the flame to medium-low, and add it a tablespoon at a time.
What is birista and can I make it at home?
Birista is deep-fried caramelised onions — the backbone of Mughlai cooking. Slice onions thin, fry in neutral oil on medium until deep brown, drain on paper. Keeps in the fridge for a week.
Can I make this a day ahead?
Yes, and it improves overnight. Reheat gently on a low flame with a splash of water; finish with a small knob of fresh ghee just before serving.
