Mutton Korma
Mutton Korma is a rich and aromatic curry from the Indian subcontinent, characterized by its creamy, mildly spiced sauce. It is traditionally made with tender pieces of mutton (goat or lamb) slow-cooked in a blend of yogurt or cream, nuts, and a fragrant mix of spices like cardamom, cloves, and cinnamon. The dish is a cornerstone of Mughlai cuisine, known for its luxurious and comforting nature.
🍽️ Nutrition at a glance
This dish is high in protein from the mutton and fat from the yogurt, cream, and often added ghee or oil, making it a rich and energy-dense meal. A typical serving can range from 400 to 600 calories, providing significant protein, B vitamins, iron, and calcium, but also a considerable amount of saturated fat.
Nutrition breakdown
| Calories | 350 kcal |
| Protein | 25 g |
| Carbs | 12 g |
| Fat | 22 g |
| Fiber | 2 g |
| Sugar | 4 g |
| Sodium | 650 mg |
| Potassium | 400 mg |
| Iron | 3.5 mg |
| Zinc | 5.0 mg |
| Vitamin B12 | 2.5 mcg |
| Niacin (B3) | 6.0 mg |
| Phosphorus | 250 mg |
| Selenium | 20 mcg |
| Vitamin B6 | 0.4 mg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Culturally, Korma represents the refined culinary traditions of the Mughal courts, where slow-cooking and the use of expensive ingredients like nuts and saffron were a display of wealth and hospitality. Nutritionally, the slow-cooking process helps tenderize the meat, and the use of yogurt and spices like turmeric and ginger can aid digestion despite the dish's richness.
