Danedar Mutton Korma Recipe (1 kg, Asad Pakwan Style)

This is the 1 kg danedar mutton korma we filmed at Asad Pakwan Biryani Center in Karachi. The yogurt is beaten and cooked with the mutton, oil and spices on a very low flame for 1 to 1.5 hours. Then fried onion, a ground spice powder of nutmeg, mace and cardamom go in, and the korma is stirred on high flame for 5 minutes until it turns grainy. The amounts below come from the video’s spoken captions, which were auto-translated.

Watch the Danedar Mutton Korma Video

• 0:27 The finished korma
• 0:36 Beating the yogurt
• 0:56 The spices
• 1:22 Mutton goes in
• 1:48 Cooking covered
• 2:25 The ground spice powder
• 2:54 Stirring for the danedar texture
• 3:37 Served

What Makes This Danedar Mutton Korma Different

A lot of yogurt and oil. 1 cup of yogurt and 1 cup of oil for 1 kg of mutton build the thick gravy.

Cooked on a very low flame. After 3 minutes on high flame, the mutton cooks for 1 to 1.5 hours on a very low flame until it is tender.

Ground whole spices. Nutmeg, mace, small and large cardamom are ground into a powder and 1 tsp goes in near the end for aroma.

A hard bhunai. The danedar texture comes from cooking on high flame and stirring with a spoon for 5 minutes, with the fried onion added in two rounds.

Ingredient Notes

• Mutton: choose good pieces; the video stresses this.
• Salt: 1/2 tbsp, adjust to taste.
• Kewra: optional; a little gives a restaurant aroma.

Amounts are from the video and recipe card. Items marked * are our estimate.

How to Make Danedar Mutton Korma

1. Add the yogurt and spices

Beat the yogurt well with a mixer and put it in the pot. Add the ginger garlic paste, ground red chilli, ground coriander, turmeric, cardamom, cloves and salt.

2. Add the mutton and oil

Add the mutton and the oil and mix well. Cook on high flame for 3 minutes.

3. Cook on a very low flame

Lower the flame completely and cook for 1 to 1.5 hours until the mutton is tender.

4. Add the onion and spice powder

Add a little water, then the fried, chopped onion and 1 tsp of the ground spice powder.

5. Make it danedar

Cook on high flame and keep stirring with a spoon for 5 minutes, adding the fried onion again as it cooks, until the gravy is grainy.

6. Serve

Serve hot, with a little kewra on top if you like.

Danedar Mutton Korma

is a popular Pakistani dish made with mutton, yogurt, and spices. It's a rich and flavorful curry that's perfect for special occasions. The recipe involves marinating the mutton in a mixture of spices and yogurt, then cooking it in a flavorful sauce.

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Prep Time 30 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 30 minutes mins

Servings: 4 Persons

Course: Main Course

Cuisine: Karachi Style / Pakistani, Restaurant Style

Calories: 550

Ingredients Method Video Notes

Ingredients

  

Korma

• 1 kg mutton good pieces
• 1 cup yogurt beaten with a mixer
• 1 cup cooking oil
• 1 tbsp ginger garlic paste
• 1 tbsp ground red chilli
• 1/2 tbsp ground coriander
• 1 tsp turmeric powder
• 3 small green cardamom 3 or more
• 8-10 cloves
• 1/2 tbsp salt to taste

Danedar finish

• onion fried for 3 minutes and chopped; amount not stated
• 1 tsp ground spice powder nutmeg, mace, green and black cardamom ground together
• kewra optional, for aroma

Method

 

Cook the mutton

1. Beat the yogurt well with a mixer and put it in the pot. Add the ginger garlic paste, ground red chilli, ground coriander, turmeric, cardamom, cloves and salt.
2. Add the mutton and the oil and mix well. Cook on high flame for 3 minutes, then on a very low flame for 1 to 1.5 hours until the mutton is tender.

Make it danedar

1. Add a little water, then the fried and chopped onion and 1 tsp of the ground spice powder (nutmeg, mace, green and black cardamom).
2. Cook on high flame and keep stirring with a spoon for 5 minutes, adding the fried onion again as it cooks, until the gravy turns grainy (danedar).
3. Serve hot, with a little kewra on top if you like.

Video

Notes

Storage: refrigerate 3 days, freeze 2 months. Reheat on stovetop.

Danedar Mutton Korma Problems and How to Fix Them

• The mutton is tough: keep the flame very low and cook longer than 1 hour if needed.
• The gravy is not grainy: stir for the full 5 minutes on high flame and add the fried onion in two rounds.
• The korma is oily: the oil is part of the recipe; spoon some off at the end if you prefer.

Serving and Storing

Serve hot with naan or roti. Korma tastes better the next day; reheat gently with a splash of water.

Danedar Mutton Korma FAQs

What does danedar mean?

Grainy. The gravy breaks into fine grains as it is stirred on high flame.

How long does the mutton cook?

1 to 1.5 hours on a very low flame, after 3 minutes on high flame.

Can I use beef?

Yes, but it needs longer.

More Recipes

• Degi danedar beef korma: the 4 kg restaurant batch.
• Danedar chicken korma: a 1 kg chicken korma from Asad Pakwan.
• Beef korma: a 1 kg beef korma.