Afghani Mutton Korma
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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
Ingredients
- 300 gm Mutton
- 2 tbsp Onion Paste
- 1 tsp Garlic Paste
- 1 Ginger Paste
- 1 tsp Cumin Seed (Jeera)
- 1 tsp Coriander (Dhania)
- 1 tsp Red Chili Powder
- 1 tsp Masala Powder
- 1/2 tsp Turmeric Powder (Haldi)
- 1 tbsp Cashew Paste
- 1 tbsp Couscous Paste
- 1 tsp Rose Water
- 2 tbsp Yogurt (Curd)
- 2 tbsp Fried Onion (or paste)
- 2 tbsp Desi Ghee
- 1 tbsp Oil
- 1.5 tsp Salt (or as per taste)
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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.
Tried this recipe?Mention @plattershare or tag #plattershare!
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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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This is a fantastic recipe! Thanks for sharing.
This is delightful! Thanks for the recipe.
Absolutely mouthwatering! Thanks for sharing.
This is wonderful! Can’t wait to taste it.