Mutton Taar Korma

Mutton Taar Korma
This mutton dish is cooked using a variety of pastes from a ginger-garlic paste, tomato puree and a paste made from cashews, almonds and melon seeds. Hot and spicy Mutton Taar Korma can be served with rice.
Mutton Taar Korma

- Indian


- 2

Cooking Time

-30 Min


- main course


- Medium

Preparation Time

- 15-17 Min



  • For Mutton Taar Korma: 4 tbsp ghee
  • 2 tbsp garlic
  • 1 inch ginger
  • 1 fried onion
  • 10 green cardamoms
  • 4 black cardamoms
  • 4 cloves
  • ¼ tsp black cumin seeds
  • 3 black papper corns
  • 2 star anise
  • 2 cinnamon sticks
  • 3 bay leaves
  • 4 tbsp tomato puree
  • 1 tbsp cashewnuts
  • 1 tbsp melon seeds
  • 2 tbsp almonds
  • ¼ cup curd
  • salt
  • 1 tsp red chilli powder
  • 75 ml milk
  • 10 sffron strands
  • mint leaves


  1. 1

    Procedure to make Mutton taar korma: In a heated pan add ghee, chopped garlic, ginger and saute.
  2. 2

    Add fried brown onions and stir it.
  3. 3

    Add the mixture in a mixer jar and make a paste.
  4. 4

    In a pan add ghee and let it heat.
  5. 5

    In a plate add green cardamom, black cardamom, cloves, black cumin, black peppercorn, star anise, cinnamon, bay leaves.
  6. 6

    Add the spice in heated ghee and let it cook.
  7. 7

    Add mutton and let it cook.
  8. 8

    In a bowl add stock water of mutton, tomato puree, ginger - garlic and onion puree and mix it well.
  9. 9

    Add the paste in the mutton and let it cook.
  10. 10

    In a bowl add cashew nuts, melon seeds, almonds and soak it for 15 minutes and make a paste , In a bowl add mutton gravy, curd and mix it add this mixture again in the mutton gravy.
  11. 11

    Add salt, red chilli powder mix it and let it cook.
  12. 12

    In a bowl add the cashew nut and almond paste, milk and mix it well.
  13. 13

    Add saffron strands and add this mixture in the mutton gravy and let it cook.
  14. 14

    Garnish it with mint leaves, fresh coriander leaves and Mutton taar korma is ready to serve.

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