Gosht ka Korma (no onion)

Prep: 10 min Cook: 40 min Number of Portions: 4


Mutton (on the bone) -500 gms
Oil - 1 cup
Cumin - 2 tsp
Cardamom black - 1 no
Cardamom green - 5 nos
Cinnamon - 1 no
Cloves - 4 nos
Black pepper corn - 5 nos
Ginger garlic paste - 1 cup
Salt - to taste
Turmeric - 1 tsp
Coriander powder - 2 tbsp
Red chilly powder - 1 tbsp
Yogurt - 4 cups
Cashewnut paste - 1/2 cup
Coriander chopped - 1/2 cup


  • In a thick bottom pan heat oil. Add all the whole spices and allow them to crackle. Now add the mutton and on medium heat cook the mutton for 5 mins.
  • Now add ginger garlic paste dissolved in 1 cup water and continue cooking for another 7mins. Add salt, turmeric, red chilly powder and coriander powder. Cook on low heat till the lamb leaves the oil.
  • Whisk the yogurt and add to the mutton. Increase the heat and keep stirring till yogurt gets a good boil. Lower the heat and cook the mutton covered on low heat for another 10 mins.
  • Now add a 2 cups water and mix in the cashewnut paste. Stir and then cover and cook till the mutton is soft.
  • Check for seasoning and garnish with chopped coriander. Serve hot with roti.

Recipe Video