Food, recipes and more

By Chef Chandan Prajapati

Mutton Taar Korma /  Gosht Taar Korma


Mutton Taar Korma is an Indian delicacy from Rampur district of Uttar Pradesh. This is one of the royal dishes prepared by the Chefs of royal kitchen of Nawabs. The recipe has been simplified for easy cooking. The two important steps are preparing a mutton stock and finishing with dum style of cooking.


Mutton stock – 500 ml

Mutton boneless cubes – 1 kg

Ghee or cooking oil – 3 tbsp

Bay leaf - 2

Ginger garlic paste – 2 tbsp

Fried sliced onion paste – 3 tbsp

Green chilly paste – 1 tbsp

Fresh tomato puree – puree of 2 tomatoes

Salt to taste

Turmeric powder – ½ tsp

Yogurt – 2 tbsp

Saffron – a pinch of saffron mixed in 1 tbsp of milk or water

Whole spices like cardamom, cloves, cinnamon and black peppercorn – few of each for dum cooking


Cardamom green – few

Black cardamom – 2 or 3

Cinnamon – 1 inch stick

Mace – 1

Star anise – 2

Cloves – few

Black pepper corn – few

Kashmiri chilli – 2 or 3

Cashewnut – 1 tbsp

Char magaj  - 1 tbsp


  1. First step is to prepare a mutton stock. Place some mutton bones in water. Bring to a boil. Throw away the water and put the blanched bones in clean water in a vessel and bring to boil. Lower the heat and simmer the bones for 4 – 5 hours . Strain the water and use as stock.
  2. Now make a masala paste by grinding all the ingredients of masala paste in a blender.
  3. Heat a pan or stock pot. Add ghee or cooking oil. Add bay leaf and stir for few seconds. Now add ginger garlic paste and cook for a minute. Add fried onion paste and green chilly paste and cook for another 2 minutes on medium heat. Add mutton cubes and cook on a slow heat for 10 minutes. Add fresh tomato puree and cook for 4 to 5 minutes on slow heat. Add salt and turmeric powder. Add the masala paste and saffron mix. Cook for a minute. Add the mutton stock and cook for another 2 minutes. Whisk the yogurt with little warm stock and add to the mutton. If you add cold yogurt there is a chance of yogurt getting split.
  4. Now put the whole spices and cover the pot and seal it with dough. Place the pot on a tawa on a slow heat cook the mutton till tender or approximately for 20 to 30 minutes. Remove the cover and serve hot.




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