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.

1. Marinate

   1. In a mixing bowl, combine the yogurt, ginger-garlic paste, and chili paste. Add the mutton and marinate for 30 minutes.

2. 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.

3. 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.

4. 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.

5. 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.

6. 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.