Bakri Eid is a celebration of faith, togetherness, and divine food. A centerpiece of this grand feast is the Royal Mutton Korma — a slow-cooked curry infused with nuts, aromatic spices, and tender mutton that melts in your mouth. This rich Mughlai dish is perfect to serve with naan, paratha, or fragrant rice.
🌟 IntroductionBakri Eid is a celebration of faith, togetherness, and divine food. A centerpiece of this grand feast is the Royal Mutton Korma — a slow-cooked curry infused with nuts, aromatic spices, and tender mutton that melts in your mouth. This rich Mughlai dish is perfect to serve with naan, paratha, or fragrant rice.
Servings: 4
Cost: 200
Ingredients
For Marination:
- 1 kg mutton bone-in
- 1 cup curd/yogurt thick
- 2 tbsp ginger-garlic paste
- 1 tsp red chili powder
- ½ tsp turmeric
- Salt to taste
For the Korma Gravy:
- 4 large onions thinly sliced
- ½ cup cooking oil or ghee
- 2 tbsp khus-khus poppy seeds
- 10 –12 cashews or almonds
- ½ cup grated coconut optional
- 1 cup water or mutton stock
- 1 tbsp korma masala store-bought or homemade
- 1 tsp garam masala
- 1 tsp rose water or kewra essence
- Fresh coriander leaves for garnish
Whole Spices:
- 3 –4 green cardamoms
- 4 –5 cloves
- 1 black cardamom
- 1- inch cinnamon stick
- 1 bay leaf
Instructions
🔸 Step 1: Marinate the Mutton
- Mix the mutton with yogurt, turmeric, red chili powder, salt, and ginger-garlic paste.
- Cover and let it marinate for 2–3 hours (overnight for best results).
🔸 Step 2: Fry the Onions
- Heat oil/ghee in a heavy-bottomed pan.
- Add whole spices and sauté until aromatic.
- Add sliced onions and fry until golden brown.
- Remove half of the onions for garnish and grind the other half into a smooth paste.
🔸 Step 3: Prepare the Nut Paste
- Soak cashews (or almonds) and poppy seeds for 10–15 minutes.
- Blend with coconut and a little water to form a thick paste.
🔸 Step 4: Cook the Korma
- In the same pan, add the onion paste and cook for 2–3 minutes.
- Add marinated mutton and sear for 5–7 minutes.
- Add the nut paste, korma masala, salt, and a little water.
- Cover and cook on low heat until mutton is tender (45–60 minutes), stirring occasionally.
🔸 Step 5: Final Touch
- Once cooked, add rose/kewra water and garam masala.
- Simmer for 5 more minutes for the aroma to set in.
- Garnish with fried onions and coriander leaves.
🍽️ Serving Suggestions
- Serve hot with roomali roti, butter naan, or jeera rice.
- Pair it with raita and onion salad for a complete meal.
💡 Chef’s Tips
- Use curd at room temperature to avoid curdling.
- For a richer taste, finish with a dollop of ghee before serving.
- For an authentic Mughlai touch, add a pinch of saffron soaked in warm milk.
❤️ Why You’ll Love This Recipe
✅ Traditional Eid Special
✅ Rich, creamy & full of flavor
✅ Perfect for family feasts
- ✅ Royal taste without complex techniques