A fragrant Bangladeshi-inspired korma where tender mutton is slow-cooked with ginger, onions, and dried chillies in rich ghee, then brightened with a squeeze of lime.
Adrak Mutton ka korma
Ingredients
- ½ kg mutton cut into bite-sized pieces
- ½ kg onions thickly sliced
- 2 tbsp fresh ginger finely julienned
- 8 dried red chillies broken into small pieces
- 1 tsp garlic paste
- 1 cup ghee
- Salt to taste
- Juice of 1 lime
- Water as needed for cooking
Instructions
- Coat the mutton pieces with the julienned ginger and a pinch of salt. Cover and let marinate at room temperature for 1 hour.
- In a heavy-bottomed pan, combine the marinated meat with the sliced onions, garlic paste, dried chillies, and just enough water to come halfway up the sides of the meat. Cover and simmer on the lowest heat until the mutton is very tender, about 1 hour, stirring occasionally and adding water if it dries out.
- Once the meat is fall-apart tender and the onion mixture has reduced into a thick gravy, stir in the ghee. Continue cooking on low heat until the ghee rises and separates on the surface, coating the korma in a glossy sheen.
- Turn off the heat, stir in the lime juice, and give it a final gentle mix. Transfer to a serving dish.
Notes
Slow-cooking on the lowest flame allows the warmth of the ginger and sweetness of the onions to fully infuse into the mutton, while the ghee adds a luxurious flavours and rich aroma. Make sure there’s always a thin layer of liquid in the pan so the meat steams gently rather than burning. The finishing lime juice cuts through the richness, providing a bright balance. Feel free to adjust the acidity to taste. Serve this korma hot alongside flaky parathas, chapatis, or a simple pullao for a truly satisfying meal. Korma is a dish with Mughal origins, traditionally slow-cooked in ghee. In this version, the korma retains its rich, velvety base but is brightened with the sharpness of ginger, giving it a regal yet rustic balance.