Authentic Afghani Mutton Korma Recipe
45 minutes
1034 reads
About Authentic Afghani Mutton Korma Recipe
Indulge in the rich and aromatic flavors of authentic Afghani Mutton Korma, a surprisingly easy-to-make dish perfect for a special dinner or a comforting weeknight meal. This recipe features tender mutton slow-cooked in a fragrant blend of warming spices, creating a creamy and deeply flavorful curry.The key to this korma lies in the careful balance of spices and the use of high-quality ingredients. I particularly love serving this luscious korma with fluffy saffron rice, which perfectly complements its creamy texture and robust taste. Prepare to be amazed by the authentic flavors you can effortlessly create at home!This recipe is a true testament to the simplicity and deliciousness of Afghani cuisine. Get ready to impress your family and friends with this flavorful and satisfying dish!
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Recipe Time & More
Prep15 minutes
Cook30 minutes
Total45 minutes
Ingredients
Mutton & Marinade
- 300 gm Mutton cubed into 1-inch pieces
- 1/2 cup Yogurt also known as curd
- 1 tbsp Vegetable Oil
- 1 tsp Chili Powder red
- 1 tsp Cumin also known as jeera, ground
- 1 tsp Coriander also known as dhania, ground
- 1/2 tsp Turmeric also known as haldi
- 1 tsp Ginger paste
Aromatics & Spices
Other Ingredients
- 1 tbsp Cashew paste
- 1 tbsp Couscous paste
- 1 tsp Rose Water
- 2 tbsp Onion fried, or use additional onion paste
- 2 tbsp Clarified Butter ghee
- 1.5 tsp Salt or to taste
- 1 cup Water as needed
Instructions
Marinate the Mutton
- Marinate the cubed mutton with yogurt, red chili powder, ground cumin, ground coriander, turmeric powder, ginger paste, and 1 tbsp of oil. Let it marinate for at least 10 minutes, or preferably longer in the refrigerator.
Sauté Aromatics
- Heat ghee in a large pot or Dutch oven over medium heat. Add the onion and garlic pastes and sauté, stirring continuously, until they turn light brown in color.
Cook the Mutton
- Add the marinated mutton to the pot. Stir well to coat the mutton with the onion and garlic mixture. Add 1 cup of water, cover the pot, and cook until the mutton is tender, about 45-60 minutes. Stir occasionally to prevent sticking.
Add Remaining Ingredients
- Once the mutton is tender, remove the lid. Stir in the cashew paste, couscous paste, fried onions, garam masala, rose water, and salt. Cook for another 1-2 minutes, allowing the flavors to meld.
Serve
- Serve hot with saffron rice or naan bread. Garnish with fresh cilantro (optional).
Recipe Notes
Expert Tips for the Best Afghani Mutton Korma
- For a richer flavor, use bone-in mutton and simmer longer for maximum tenderness.
- Adjust the amount of chili powder to your preferred spice level. Start with less and add more gradually.
- If you don't have couscous paste, you can use a little more cashew paste or omit it entirely.
- Homemade cashew and couscous pastes will impart superior flavor. For both, simply blend the ingredients with a little water until smooth.
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Recipe Nutrition
Calories: 209kcalCarbohydrates: 3gProtein: 1gFat: 22gSaturated Fat: 1gPolyunsaturated Fat: 6.3gMonounsaturated Fat: 12.6gSodium: 1710mgFiber: 1gSugar: 2g
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4 Comments
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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.