Old Delhi-Style Mutton Korma

Ever since I first tasted Mutton Korma from the bustling lanes of Old Delhi, I’ve been chasing that perfect blend of tender meat, aromatic spices, and silky, indulgent gravy in my own kitchen. After many experiments, I finally cracked this authentic, restaurant-style version that brings all those flavors home—without having to wait in a long street-food queue!

I love how the aroma of desi ghee, caramelized onions, and whole spices fills the kitchen as the mutton cooks. It’s such a comforting feeling—like a warm hug on a plate. The first bite takes me straight back to Delhi: the richness of the yogurt-marinated mutton, the depth from cinnamon, cardamom, and cloves, and the subtle floral notes of kewra water that lift the entire dish.

This recipe has become my go-to for weekend dinners or special occasions when I want to impress my family or guests. Cooking it is almost meditative—marinating the mutton, frying the onions until perfectly golden, slowly simmering the curry, and finally adding garam masala and nutmeg to finish. By the time it’s done, the kitchen smells incredible, and the first taste is always worth every minute.

Serve this Old Delhi Mutton Korma with steaming basmati rice, soft naan, or rumali roti, and you’ll have a dish that feels like a celebration every time. It’s rich, aromatic, and indulgent—yet surprisingly easy to make at home when you follow these steps.e!

Print Recipe

Prep Time 30

Cook Time 45

Servings: 4 people

Course: Main Course

Cuisine: Indian

Ingredients Method Notes

Ingredients

500 g Mutton bone-in preferred for richer flavor
4 Onions thinly sliced lengthwise
1 cup Yogurt hung/strained for thick texture
2 tsp Ginger-Garlic Paste
¼ cup Desi Ghee
10 –15 Black Peppercorns
7 –8 Green Cardamom Pods
2 Cinnamon Sticks
2 Black Cardamom Pods
6 –7 Cloves
½ tsp Turmeric Powder
3 tsp Coriander Powder
½ tsp Yellow Chili Powder optional
½ tsp Cumin Powder
2 tsp Kashmiri Red Chili Powder
For Finishing
¼ tsp Fresh Maize Powder
¼ tsp Nutmeg Powder
1 tsp Kewra Water
1 tsp Garam Masala

Method

Marinate the Mutton
In a deep-bottomed pan, combine desi ghee, dry spices, whole spices, hung yogurt, ginger-garlic paste, and salt. Mix well. Add mutton pieces and coat thoroughly. Let it marinate for 30 minutes for maximum flavor absorption.
Caramelize the Onion
Heat oil in a pan and fry the sliced onions until golden brown, taking care not to burn them. Once done, grind them into a coarse paste without adding water—this is the base for your rich korma.
Start Cooking the Mutton
Place the marinated mutton on medium-high flame. Cook until the water from the yogurt evaporates and the oil starts separating, about 10 minutes. This step intensifies flavors and locks in moisture.
Add Caramelized Onion Paste
Mix in the ground onion paste thoroughly. Let the mutton and onion mixture cook together for a few minutes until the aroma fills your kitchen.
Simmer the Korma
Add 4 cups of water to the mutton (for 500 g mutton). Turn the flame to low and let it simmer for 15 minutes.
Finish with Aromatics
After 15 minutes, stir in fresh maize powder, nutmeg powder, kewra water, and garam masala. Mix well, cover, and cook for another 15 minutes to let the flavors meld perfectly.
Serving Suggestions: Serve this Old Delhi-Style Mutton Korma hot with:
Steaming basmati rice or jeera rice
Soft naan, rumali roti, or roomali paratha
A side of fresh onion-cucumber salad or cooling raita
This korma is also perfect for special occasions or festive meals—rich, aromatic, and utterly indulgent.

Notes

Tips

Marination matters: Don’t skip the marination—it tenderizes the meat and infuses deep flavor.

Onions are the base: Caramelize slowly for natural sweetness and depth.

Don’t rush the cooking: Low flame simmering ensures tender, juicy mutton.

Optional touches: Add a few saffron strands or a drizzle of cream for extra richness.

This Old Delhi Mutton Korma is a celebration of flavors, heritage, and comfort. With its tender meat, aromatic spices, and creamy gravy, it brings the authentic taste of Old Delhi straight to your dining table.

Old Delhi-Style Mutton Korma