Thakurbarir Mutton Shahi Korma – 60-Minute Recipe
A rich, aromatic mutton korma featuring a silky mustard‑oil and yogurt gravy, blended with ginger, garlic, and a fragrant spice mix. The dish is pressure‑cooked for tenderness and finished with a touch of garam masala for extra aroma.
Recipe by Arpita | Creative Artist· Structured by ReelsMeals
From: Instagram(view original)
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Prep Time
Cook Time
Servings
Ingredients
- 2 onion
- 2 ginger
- 12 garlic
- 1 1/10 lb mutton
- 2 tbsp yogurt
- 5 tbsp mustard oil
- 1 onion
- 1 tsp salt
- 1 tsp red chilli powder
- 1 tsp black pepper powder
- water
- 5 tbsp milk
- garam masala powder, to taste
Instructions
- 1Blend 2 whole onions, 2 inches of ginger, and 12 garlic cloves into a smooth paste.
- 2Combine the mutton pieces (500 g) with the onion‑ginger‑garlic paste and 2 tbsp yogurt; mix well and marinate for about two hours.
- 3Heat 5 tbsp mustard oil in a heavy‑bottomed pot over medium heat; add the remaining 1 onion, chopped, and fry until golden brown.
- 4Add the marinated mutton to the pot and stir‑fry until the meat is lightly browned and the raw aroma disappears.
- 5Stir in 1 tsp salt, 1 tsp red chilli powder, and 1 tsp black pepper powder; cook for another 2–3 minutes to toast the spices.
- 6Pour in enough water to cover the meat, then close the lid and pressure‑cook for 3 to 4 whistles (approximately 15‑20 minutes).
- 7After the pressure releases, open the pot and add 5 tbsp milk; simmer for 2–3 minutes to enrich the gravy.
- 8Sprinkle garam masala powder on top, give a final gentle stir, and serve hot.
Helpful tips while cooking
AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.
Blend aromatics first
Blend the whole onions, ginger, and garlic into a smooth paste before any other step.
Marinate for flavor
Combine the mutton with the onion‑ginger‑garlic paste and yogurt and let it marinate for about two hours.
Fry chopped onion to golden
Heat mustard oil and fry the chopped onion until golden brown before adding the marinated meat.
Add milk after pressure cooking
Stir in the milk after the pressure‑cooking step and simmer for 2–3 minutes to enrich the gravy.
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Frequently asked questions
- How long does it take to make Thakurbarir Mutton Shahi Korma?
- About 1 hour in total: 20 minutes of prep and 40 minutes of cooking.
- How many servings does this Thakurbarir Mutton Shahi Korma recipe make?
- This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.
- Where does this Thakurbarir Mutton Shahi Korma recipe come from?
- It was shared by Arpita | Creative Artist on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.