Original Mutton Korma Recipe 1kg | Shadiyon Wala Mutton Korma | Eid Recipes 2026

Looking for an Original Mutton Korma Recipe? This 1kg recipe is designed for beginners and experts alike. We focus on the "Shadiyon Wala" (wedding-style) taste using simple ingredients found in your kitchen. This is the ultimate Eid-ul-Adha Special dish to impress your guests. Mutton Korma is a cornerstone of Eid celebrations, prized for its rich, velvety gravy and aromatic spice profile. This recipe focuses on the traditional Danedar (grainy) texture that defines a high-quality korma. In this video, you will learn: The secret to perfectly golden, crispy fried onions (Birista). How to achieve the signature "Danedar" (grainy) texture in the gravy. The exact spice measurements for 1kg of mutton. Ingredients for 1kg Mutton Korma Main Mutton (Goat meat, mix cuts) 1 kg Fats Ghee (preferred for authentic flavor) 1 cup Aromatics Onions (finely sliced) 3 large Dairy Yogurt (whisked) 1.5 cups Pastes Ginger-Garlic Paste 2 tbsp Whole Spices Green Cardamom, Cloves, Peppercorns 6 each Powders Red Chili, Coriander Powder, Salt To taste Finishing Kewra Water & Garam Masala 1 Preparation Steps The Perfect Brown Onion (Birista): Heat the ghee in a heavy-bottomed pot. Fry the sliced onions until they reach a uniform golden-brown color. Remove them immediately and spread them on a paper towel. Once cooled and crispy, crush them coarsely by hand—never blend them, as crushing creates the signature "grainy" texture. Searing the Meat: In the same ghee, add the whole spices (cardamom, cloves, peppercorns). Add the mutton and ginger-garlic paste. Sauté on high heat for 5–7 minutes until the meat changes color and the raw smell disappears. Spicing the Base: Lower the heat and add red chili powder, coriander powder, and salt. Stir for a minute, then add the whisked yogurt. Continue cooking until the oil (ghee) begins to separate from the yogurt mixture. The Slow Cook: Add 2 cups of water (or as needed). Cover and simmer on low heat until the mutton is tender (usually 45–60 minutes). If using a pressure cooker, this takes about 15–20 minutes after the first whistle. The Final Touch: Once the meat is tender, add the crushed fried onions. This will immediately thicken the gravy. Add garam masala and a few drops of Kewra water. Cover and let it simmer on the lowest heat (Dam) for another 5 minutes. Expert Tips for Eid Hosting Color Control: Be careful not to burn the onions; even a slightly charred onion will turn the korma bitter and dark. The Ghee Factor: Traditional korma is meant to have a layer of "Tari" (oil) on top. If it looks too dry, a splash of hot water at the end can help bring the oil to the surface. Presentation: Garnish with slivered almonds and ginger matchsticks to give it a professional, festive look. What kind of bread are you planning to serve alongside the korma—traditional Naan or Sheermal? #MuttonKorma #EidSpecial #1kgRecipe #MuttonKormaRecipe #DanedarMuttonKorma #DegiKorma #EidRecipes2026 #MuttonCurry #RestaurantStyle #BakraEidSpecial #CookingTutorial #TraditionalRecipes