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🌟 Introduction
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.
Prep Time25 minutes
Cook Time1 hour
Course: Main Course, Non Veg
Cuisine: Indian
Keyword: Bakri Eid Special
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