Mutton Qorma Recipe

Heat the ghee and oil in a heavy pot on medium heat. Fry the sliced onions, stirring often, until evenly golden brown. Lift them out onto a plate and let them crisp.

⏱ 15 min

Blend the fried onions with the yogurt into a smooth paste and keep aside.

In the same ghee, fry the green and black cardamom, cloves, cinnamon and bay leaves for a minute until fragrant.

⏱ 1 min

Add the mutton and ginger-garlic paste. Fry on high heat, turning the pieces, until the meat changes colour and its water dries up.

⏱ 10 min

Add the salt, red chilli powder, Kashmiri chilli, coriander powder and turmeric with a splash of water and bhuno for a few minutes.

⏱ 4 min

Turn the heat to low and stir in the onion-yogurt paste a little at a time. Bhuno until the masala turns deep brown and the ghee separates.

⏱ 10 min

Add 2 cups of hot water, cover tightly and simmer on low heat, stirring every 15 minutes and adding more hot water if it starts to catch, until the mutton is very tender.

⏱ 70 min

Uncover and cook for a few minutes on medium heat until the gravy is thick and coats the meat. Add a little of the remaining water if you want it looser.

⏱ 5 min

Sprinkle over the garam masala, mace, nutmeg and kewra. Cover and leave on dum on the lowest heat until the ghee rises to the top, then serve.

⏱ 10 min