Mutton White Korma is a delicious and flavorful Indian dish with roots in Mughlai cuisine. This rich, creamy curry combines tender mutton pieces with aromatic spices and a luxurious cashew-based sauce. The result is an unforgettable feast that's perfect for special occasions or a sumptuous weekend dinner. In this blog post, we will guide you through the steps to create an exquisite Mutton White Korma in your own kitchen.
Course mutton white korma, Pakistani Recipe
Cuisine Pakistani Recipe
Keyword mutton white korma, Pakistani Recipe
Prep Time 1 hour 30 minutes
Cook Time 1 hour
Calories 250kcal
Author Maheen Yousuf


  • 1 Kg mutton, cut into medium-sized pieces
  • 1 Cup yogurt
  • 1 Cup cashew nuts, soaked in warm water for 30 minutes
  • 1 Large 1 large onion, finely chopped
  • 1/2 Cup heavy cream
  • 2 Tablespoon Ginger-garlic paste
  • 1/2 Cup Milk
  • 1/2 Cup Ghee (clarified butter)
  • 1/2 Teaspoon black peppercorns
  • 1/2 Teaspoon Cumin Seeds
  • 2 Piece Black Cardamom Pods
  • 4 Piece 4green cardamom pods
  • 2 Piece 4cloves
  • 2 Piece Bay Leaves
  • 1 Inch cinnamon stick
  • 1 Teaspoon White Pepper Powder
  • 1/2 Teaspoon Garam Masala Powder
  • Salt, to taste
  • Fresh coriander leaves, for garnishing


  • Marinate the mutton: In a large mixing bowl, combine the mutton pieces with the yogurt. Mix well, ensuring that each piece is coated evenly. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or preferably overnight.
  • Prepare the cashew paste: Drain the soaked cashew nuts and transfer them to a blender. Add 1/4 cup of water and blend until you have a smooth, creamy paste. Set aside.
  • Cook the mutton: In a large, heavy-bottomed pot, heat the ghee over medium heat. Add the black peppercorns, cumin seeds, black and green cardamom pods, cloves, bay leaves, and cinnamon stick. Cook for 1-2 minutes, stirring constantly, until the spices become fragrant.
  • Add the chopped onions to the pot and cook for 5-7 minutes, or until they turn translucent and golden brown. Add the ginger-garlic paste and cook for an additional 2-3 minutes, stirring frequently to prevent sticking.
  • Remove the marinated mutton from the refrigerator and add it to the pot. Cook for 10-12 minutes, stirring occasionally, until the mutton is browned on all sides.
  • Stir in the prepared cashew paste, white pepper powder, and salt. Cook for another 2-3 minutes, allowing the flavors to meld together.
  • Pour in the milk and bring the mixture to a boil. Reduce the heat to low, cover the pot, and simmer for 45-60 minutes, or until the mutton is tender and cooked through.
  • Once the mutton is cooked, stir in the heavy cream and garam masala powder. Cook for an additional 5 minutes, allowing the curry to thicken slightly.
  • Garnish the Mutton White Korma with fresh coriander leaves and serve hot with your choice of naan, roti, or steamed basmati rice.




Mutton White Korma is a true culinary gem that brings together the richness of Mughlai cuisine with the depth of Indian spices. The tender mutton pieces, creamy cashew sauce, and aromatic spices create a symphony of flavors that will leave you craving for more.

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