How To Make Gosht Korma

The word korma is derived from Urdu word which means “to braise”. Gosht korma is a delicious mixture of chunks of mutton simmered in rich gravy made of cream, cashew and spices.

Recipe and image courtesy: Chef Kunal Kapur, Executive Sous Chef of Diya at Hotel Leela Kempinski Gurgaon and judge on MasterChef India and Junior MasterChef India



  • 500gm mutton on the bone
  • 250g oil
  • 2 tsp cumin
  • 1 black cardamom
  • 5 green cardamoms
  • 1-inch cinnamon
  • 4 cloves
  • 5 black pepper corns
  • 125g ginger garlic paste
  • Salt, to taste
  • 1 tsp turmeric
  • 1 tbsp coriander powder
  • 1 tbsp red chilly powder (adjust as per taste)
  • 4 cups yogurt
  • ½ cup cashewnut paste
  • ½ cup coriander, chopped



  1. Heat oil in a thick-bottomed pan. Add all the whole spices and allow them to crackle.
  2. Now add the mutton and cook it on medium heat for 5 minutes.
  3. Dissolve ginger garlic paste in 1 cup of water and add to the mutton. Continue cooking for another seven minutes.
  4. Add salt, turmeric, red chilly powder and coriander powder. Cook on low heat, till the lamb leaves the oil.
  5. Whisk the yogurt and add to the mutton. Increase the heat and keep stirring, till yogurt comes to a boil.
  6. Lower the heat and cook the mutton covered on low heat for another 10 minutes.
  7. Add two cups water and mix in the cashewnut paste. Stir and then cover and cook till the mutton is soft.
  8. Check for seasoning and garnish with chopped coriander.
  9. Serve hot with roti, naan or paratha.