Afghani Mutton Korma

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4.25 from 4 votes

About Afghani Mutton Korma

Afghani Mutton Korma is a delightful dish that's easier to prepare than you might think. Perfect for non-vegetarian food lovers, this recipe brings together tender mutton, aromatic onion, garlic, and ginger pastes, and a blend of warming spices to create a rich, flavorful curry.
Here, I love serving this luscious korma alongside fragrant saffron rice, which perfectly complements its creamy texture and robust taste. Give this homestyle Afghani specialty a try for your next lunch or dinner—you'll be surprised at how effortlessly you can bring authentic flavors to your table!
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Recipe Time & More

Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Served AsDinnerLunch
Recipe TasteCrunchySaltySpicy
Calories 209 kcal
Servings 2

Ingredients
 

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Instructions
 

  • Marinate the mutton with curd, chili powder, cumin powder, coriender powder, turmeric powder, ginger paste and 1 tbsp oil. Keep for 10 minutes.
  • Take a wok heat ghee, put garlic paste and onion paste. Stir continuously until light brown.
  • Add the marinated mutton again stir and mix well. Close the lid and cook until the flesh become soft.
  • After cook open the lid add the remaining ingredients. Couscous paste, cashew nut paste, fried onion paste, garam masala powder, rose water and salt.
  • Again cook for a minute. Serve with saffron rice.

Recipe Notes

If you want to result it can be marinated more than hour.

Additional Tips

  • For an extra layer of richness, try adding a small handful of slivered almonds or cashews to the onion paste before sautéing; this not only thickens the gravy but also imparts a subtle nutty flavor authentic to Afghani cuisine.
  • If you prefer a slightly smoky aroma, briefly char a cinnamon stick over an open flame and add it to the korma during simmering—this traditional technique adds depth without overpowering the dish.
  • To achieve especially tender mutton, marinate the meat in yogurt, a pinch of salt, and half of the ginger-garlic paste for at least 2 hours before cooking; this helps break down fibers and infuses the meat with more flavor.
  • Leftover korma develops deeper flavors overnight; store it in an airtight container in the refrigerator and reheat gently—the spices will mellow and meld, making it even more delicious the next day.
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4.25 from 4 votes

Recipe Nutrition

Calories: 209kcal | Carbohydrates: 3g | Protein: 1g | Fat: 22g | Saturated Fat: 1g | Polyunsaturated Fat: 6.3g | Monounsaturated Fat: 12.6g | Sodium: 1710mg | Fiber: 1g | Sugar: 2g

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Geeta Biswas
Geeta Biswas

Are you missing old, traditional recipes? I, Geeta Biswas would love to share all those different tasty and traditional recipes. Most of my recipes are simple and very creative as I try to add twist and easy steps to prepare each and every recipe.

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4.25 from 4 votes

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