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Afghani Korma

Afghani Korma Recipe

Cuisine Afghani
Servings 4 poeple


Mutton Stock

  • 4-5 cups water
  • ½ kg mutton (bakray ka gosht)
  • ½ tsp salt

Other ingredients and Assembling

  • ¼ cup oil
  • 1 large sized onion
  • tbsp ginger and garlic crushed into paste form
  • 1 cup yogurt (dahi)
  • 1 tsp korma masala (optional)
  • 1 tsp red chili powder (laal mirch powder)
  • 4-5 whole red chilies
  • mutton stock (bachi hoi mutton yakhni)
  • ¼ tsp whole spice powder (garam masala powder)
  • few drops of kewra water


  • Simmer mutton in water. Add salt and cook on low flame until meat becomes tender.
  • Separate the cooked meat from the stock (yahkni) and save it for later use.
  • Heat oil and fry a large sized onion until golden.
  • Add the cooked (boiled) mutton, ginger and garlic paste and fry for 2 minutes.
  • Then add 1 cup yogurt and korma masala. Add little bit salt if needed.
  • Continue by adding red chili powder and whole red chilies.
  • Now add the mutton stock (yakhni) that you had kept aside for later use.
  • Cover the pan with lid and cook on medium flame for 15 minutes.
  • Add whole spice powder (garam masala) and few drops of kewra water. Cover the pan again and simmer it for 2 minutes.
  • Afghani Korma is ready to be served.


Keyword Afghani, Afghani Korma

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