Mutton Quorma is a delectable stew.
Mutton Korma or quorma is a dish originating in the Indian subcontinent, consisting of meat braised with yogurt or cream, water or stock, and spices to produce a thick sauce or gravy.
For an Indian vegetarian celebration sweet recipe, see Paneer Jalebis.
Ingredients
- •400 grams (14 ounces wt) plain Greek yogurt
- •75 grams (2.6 ounces wt) ginger-garlic paste
- •25 grams (.8 ounce wt) green chili paste
- •1000 grams (2.4 pounds) boneless mutton, cut into cubes
- •Cooking oil, as needed for deep frying the onions
- •400 grams (14 ounces wt) sliced onions
- •355 ml (1½ cups) ghee
- •2 bay leaves
- •5-6 cloves
- •5-6 green cardamom pods
- •15 ml (1 tablespoon) red chili powder
- •15 ml (1 tablespoon) Degi mirch/Kashmiri chili powder
- •15 ml (1 tablespoon) garam masala
- •10-15 ml (2-3 teaspoons) salt, to taste
- •30 ml (2 tablespoons) ground coriander
- •5-6 green chilies, trimmed and sliced
- •2.5 ml (1/2 teaspoon) black cardamom powder
- •2.5 ml (1/2 teaspoon) ground nutmeg
- •About 15 ml (1 tablespoon) fresh ginger, julienned – for garnishing
- •15 ml (1 tablespoon) kewra water or rosewater
Preparation
Marinate
- In a mixing bowl, combine the yogurt, ginger-garlic paste, and chili paste. Add the mutton and marinate for 30 minutes.
Onions
Heat oil in a sauté pan and fry onions until golden brown.
Remove onion from oil, let cool and dry spread on a paper or a pan.
Blend them into a paste in a food processor.
Sauté
Heat the ghee in a large sauté pan.
Add bay leaf, cloves and green cardamom and sauté till they release their fragrance.
Cool the ghee a bit.
Mutton
Add marinated mutton.
Sauté it for 7-8 minutes on medium heat.
Add red chili powder, degi mirch, coriander powder, garam masala and salt.
Cover and simmer for 10 minutes. If the mixture seems dry, add a bit of hot water as needed.
Cook uncovered on medium flame till the ghee separates and you see a rich red color.
Onion Paste
Add the browned onion paste.
Add 473 ml ( 2 cups) of hot water, cover, and cook until meat tender (about 165°C/74°F). Additional water may be added if required.
Simmer and Serve
Sprinkle the sliced green chilies, green cardamom, nutmeg, ginger, and kewra water.
Simmer Mutton Quorma for 5 minutes and serve with naan or roti.