Badami Mutton Korma
February 1, 2014

Mutton cooked with almond paste and mild spices, an easy version of this Pakistani delicacy.

Course Main Course
Serves 10
Method Slow-cook
Difficulty Hard
Cook Time 2   hour(s) 30   minute(s)
  • Cuisine Other International
  • Course Main Course
  • Serves 10
  • Method Slow-cook
  • Difficulty Hard
  • Cook Time 2   hour(s) 30   minute(s)
2.5   pound
ginger garlic paste
2   tablespoon
3   teaspoon
red chili powder
1   teaspoon
turmeric powder
2   teaspoon
coriander powder
1   teaspoon
large onions thinly sliced
small tomatoes diced
shahi jeera
1   teaspoon
cumin seeds/ jeera
1   teaspoon
cardamom pods
whole black pepper corns
garlic cloves
mint leaves
chopped corriander leaves
1/2   cup
1   cup
3   tablespoon
ghee/clarified butter
1   tablespoon
1   tablespoon
1   tablespoon
whole kashmiri chilies
fennel seeds
1   teaspoon
1   cup
1   pinch
kasuri methi
1   tablespoon

1. Soak almonds overnight. Then peel the skin off and set aside.

2. Clean and marinate mutton with 1 teaspoon salt, 2 tablespoons ginger garlic paste, 1 teaspoon turmeric powder and 1 teaspoon red chilli powder.

3. In a vessel heat 3 tablespoons of oil. Add garlic cloves. Once brown add in the whole kashmiri chillies and saute for a couple of minutes.

4. Add in the whole spices(cumin, shahi jeera, cloves, fennel seeds, black pepper corns, cardamom) and saute for a couple of minutes.

5. Add in the thinly diced onions. Saute till slightly brown.

6. Add in the soaked and peeled almonds. Add in 1 teaspoon of turmeric powder and 1 teaspoon coriander powder.

7. Add in the diced tomatoes. Add in 1 tablespoon of butter. Saute till tomatoes are soft.

8. Add in 2 teaspoons of salt and 1 tablespoon of sugar.

9. Beat one cup yogurt. Add in few strands of saffron. Add the yogurt to the mixture.

10. Bring the masala to a boil. Turn the heat off and cool the mixture. Transfer the mixture in a blender and blend into a fine paste.

11. Heat the ghee in a vessel. Once hot add in the mutton. Keep the flame on low simmer at all times.

12. Add in the paste and stir.

13. Add in the mint leaves and kasuri methi, cover and let it cook for 2 hours.

14. Add in the corriander leaves and stir. Serve hot with naan or rice.