Lucknowi Mutton Korma

Lucknowi Mutton Korma: A Dish That Feels Like Royalty

There’s something about Lucknowi food that feels like poetry—graceful, layered, and deeply comforting. The first time I made Lucknowi Mutton Korma, I wasn’t just cooking a dish—I was stepping into a legacy. A legacy of Nawabi kitchens, slow-cooked flavors, and the kind of elegance that doesn’t shout, but lingers.

This korma isn’t fiery or bold—it’s gentle, aromatic, and rich in a way that feels regal. The mutton is simmered until tender, wrapped in a velvety gravy made from browned onions, yogurt, and a delicate blend of spices. I add a touch of cashew-almond paste for depth, and finish it with saffron and kewra water—because some dishes deserve that final flourish.

What I love most is how this dish invites patience. It asks you to slow down, to let the flavors build quietly. And when you finally lift the lid, the aroma alone tells you it was worth the wait.

In our home, this isn’t just a recipe—it’s a celebration. Of heritage, of craft, and of the joy that comes from cooking with intention.

The Royal Flavors of Lucknow

Lucknow is renowned for its delicious and lip-smacking food. The biryanis and curries perfected in the kitchens of the Nawabs are what elevate India’s non-vegetarian cuisine to something truly regal. These dishes aren’t just meals—they’re legacies, passed down through generations of khansamas (royal chefs) who mastered the art of slow cooking, delicate spicing, and luxurious presentation.

While the Nizams of Hyderabad and the Mughals of Delhi also left behind rich culinary traditions, Lucknow’s Awadhi cuisine stands apart for its subtlety and refinement. The Nawabs of Awadh developed a style that was less fiery than Mughlai food, yet deeply aromatic and layered. Think of melt-in-the-mouth Galouti Kebabs, saffron-laced Lucknowi Biryani, and creamy Mutton Korma—each dish a testament to patience, precision, and poetry on a plate.

The influence of Persian techniques, Mughal grandeur, and local ingenuity combined to create a cuisine that’s both opulent and soulful. From the use of kewra water and rose essence to the slow dum cooking method, every detail was crafted to please not just the palate, but the senses.

Lucknowi Mutton Korma: A Royal Affair

• Origin: Rooted in the kitchens of Awadh, this korma was traditionally served during royal feasts and special occasions. It’s known for its subtle spice profile and luxurious texture.
• Key Ingredients:
  • Mutton (bone-in)
  • Yogurt for the velvety base
  • Browned onions for depth
  • Cashew-milk powder-almond paste for richness
  • Fragrant spices: cardamom, cloves, cinnamon, mace
  • Kewra water and saffron for that signature aroma
• Flavor Profile: Mild yet complex, with a gentle heat from Kashmiri red chilies and a nutty, creamy undertone. The spices are aromatic, not overpowering, allowing the mutton to shine.

Print Recipe

Lucknowi Mutton Korma

Mutton Korma from the Land of Nawabs

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Cuisine

Indian, Mughlai, Pakistani

Prep Time

20 minutes

Cook Time

45 minutes

Passive Time

15 minutes

Servings

people MetricUS Imperial

Ingredients

• 4 TBSP olive oil Yo can change it to any oil of your choice.
• 1/2 tsp Cumin seeds
• 1 No. Cinnamon stick
• 2 No. Green cardamom
• 2 No. clove
• 1 No. Bay leaf
• 4-5 No. Onion Finely sliced
• 3 TBSP Ginger garlic paste
• 1 tsp Coriander powder
• 1 tsp Red chili powder
• 1/2 tsp Turmeric Powder
• 1/2 tsp Cumin powder
• 1 No. Tomato chopped
• 4-5 No. Green chilies sliced
• 1 Lb Goat Meat
• 1 cup Yoghurt
• 1/4 cup Cashews
• 1/4 cup Milk powder you can also use khoya
• 1/4 cup Coriander leaves

Cuisine Indian, Mughlai, Pakistani Prep Time 20 minutes Cook Time 45 minutes Passive Time 15 minutes Servings people MetricUS Imperial Ingredients 4 TBSP olive oil Yo can change it to any oil of your choice. 1/2 tsp Cumin seeds 1 No. Cinnamon stick 2 No. Green cardamom 2 No. clove 1 No. Bay leaf 4-5 No. Onion Finely sliced 3 TBSP Ginger garlic paste 1 tsp Coriander powder 1 tsp Red chili powder 1/2 tsp Turmeric Powder 1/2 tsp Cumin powder 1 No. Tomato chopped 4-5 No. Green chilies sliced 1 Lb Goat Meat 1 cup Yoghurt 1/4 cup Cashews 1/4 cup Milk powder you can also use khoya 1/4 cup Coriander leaves

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Instructions

1. 
2. 
3. Add oil to a pan followed by whole spices. Let them splutter for 1 minute.

   
4. Add the sliced onions.

   
5. Cook till they turn golden brown. Take some out and put it on the side to cool.

   
6. Add Ginger garlic paste to the pan with the remaining brown onions. Let it cook for 2-3 minutes till the raw smell goes away.

   
7. Add Red chili powder, coriander powder, cumin powder and turmeric powder.

   
8. Mix it well. Add a little water if you feel the mix is too dry. Cook on low flame till the oil separates.

   
9. Add Tomatoes and green chilies.

   
10. Add a little water and cook till the tomatoes are mushy and cooked making the masala thick.

    
11. Add the raw meat and mix well.

    
12. Add water to the pan and let the meat cook.

    
13. Add yoghurt to the meat and mix well.

    
14. Meanwhile, mix the brown onions with milk powder and cashews.

    
15. Make mix really smooth. Add water if needed

    
16. Add it to the meat.

    
17. Cook the meat till its soft and falling off the bone. Add water as required. Keep the consistency of the curry not too thick or thin.

    
18. The curry should have the oil separated once done.

    
19. Serve with hot boiled rice or hot phulkas.