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Posted by on Mar 20, 2012 in Eid Special Recipes, Meat Recipes, Mutton Recipes | 7 comments

Mutton korma / khasir korma

Mutton korma / khasir korma
By Rownak Jahan,
March 20, 2012Prep Time: 8 minutes
Cook time: 35 minutes
Yield: Serve: 6


• 1 kg mutton(curry cut or diced)

• ½ cup yogurt

• ½ cup milk

• 1 large onion sliced

• 2 tablespoon ginger paste

• 1 teaspoon garlic paste

• 1 teaspoon coriander powder

• ¼ teaspoon black pepper

•  1 and 1/2  tablespoon poppy seed paste /  cashew nut powder

• 3-4 cardamom

• 1’’ cinnamon

• 2 bay leaves

• 3-4 green chillies

• 2 tablespoon sugar

• 1/3 cup oil

• 1 tablespoon clarified butter / ghee

• Salt to taste


1. Marinate mutton, yogurt, garlic and ginger paste for at least ½ hour.

2. Heat the pan with onion, bay leaf, cardamom and cinnamon on medium and fry the onion till it becomes transparent.

3. Add marinate mutton, coriander and salt and cook it oil comes out. Stir occasionally.

4. Add milk, poppy seed paste and water and cook it till mutton becomes tender.

5. Add chillies, black pepper, sugar and clarified butter. Stir it and cook 2 more minutes.

6. Serve hot mutton korma / khasir korma with polau rice.


Rownak loves to cook bangladeshi food and share her bengali recipes on her cooking blog. Rownak is determined to introduce all the authentic bangladeshi cuisine to the world and let everyone realise what they were missing out! She is based on sunny Queensland (Gold Coast) in Australia. Rownak writes for a number of bangladeshi cooking blog.

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  1. Nice easy to follow recipe.

  2. Hi Rawnak, How are you doing? I hope everything is fine in your end. I just want to thanks for your e-book. It is wonderful and very handy. I don’t have to go to online to see the recipe. I printed it out and keep it in my kitchen self. You also glad to know that I have cooked mutton korma for 100+ people in one occasion. I followed your recipe but for got to add sugar and milk in the end. But the meat was liked by everybody and finished in 20 mins. Some of the guest even didn’t get chance to test. Whoever ate, they came back for some more. I used lamb instead of mutton. I cooked the korma in open fire. I marinated the meat overnight and added some korma masala with coriander powder. Anyway, that was a big success for me. I never cooked for 100 people. The event was actually Family Fall Fun Day at school. Thank you very much for your recipe. Regards-Zamena

  3. Mighty interesting blog !!! Keep up the good work 🙂

  4. Apu, can I use black poppy seed for this korma or do I need to use white poppy seeds? Where can I get white poppy seeds- is it available at coles/woollies?

    • You need to use white poppy seeds. White poppy seeds are available in Indian grocery. Instead of white poppy seeds you can use cashew nuts paste. Thanks.

  5. Hi Rownak,

    Thanks for the recipe. I cooked mutton korma for our lunch today & it came out really well. I followed all your instructions except for sugar – used half the amount. The taste of the gravy was heavenly! Thanks a lot !


    • What I should say, I have sugar tooth so I have used more sugar(may be)!! I am a fussy eater but I love my Mutton korma. Thanks for sharing your experience with my recipe.

      With regards,

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