Dhakai mutton korma

I really donot know how authentic ‘dhakai’ this recipe is, was browsing through a magazine and saw the recipe and decided to give it a try and the outcome was delicious.


  • Mutton – 500 gms
  • Curd – 100 gms
  • Ginger paste – 1 tbsp
  • Garlic paste – 2 tbsp
  • green chilli paste – as per taste
  • onion – 1, make a paste, 2 sliced
  • Whole garam masala
  • Coconut milk – 1/2 cup
  • salt, turmeric, red cilli powder – as required
  • mustard oil.
  • potatoes – 2, peeled and halved .


Marinate the mutton with curd, salt, turmeric, chilli powder, onion, ginger, garlic, green chili paste, I kept it overnight in the fridge.

In a deep pan, add mustard oil. When it is hot, add bayleaf and whole garam masala and let it crackle. Next add the sliced onion with a pinch of sugar and fry till golden brown. The sugar is to caramelize the onion.

Add the marinated mutton with all its masalas and mix well. Now cook and stir occasionally till the masalas are well fried.

After 15 minutes or so, the water will evaporate and the oil will come out of mutton. Add salt and ground nutmeg and mix well.

Next add hot water to the mutton and coconut milk. Mix it really well and simmer for 5 minutes.

In a separate pan, lightly fry the potato halves with a sprinkle of salt and turmetic. Add the potatoes to your gravy. However, addition of potato is purely optional, we like potatoes in our mutton.

Pressure cook the mutton till it is soft. Remove from the pressure and adjust the seasoning. Sprinkle some garam masala powder and keep covered for 20 minutes before serving.

Garnish with mint leaves and serve hot with plain rice.

Let me know if you like this recipe.

Write a Comment

Your email address will not be published. Required fields are marked *