Mutton Qorma is a traditional Pakistani dish with gravy that is a favorite at weddings & special occasions. It’s made with fried onions, yoghurt and spices. Make sure to serve hot with tandoori naan and a refreshing raita on the side.
- 1 cup oil
- 3 cups onions, sliced
- 1 tablespoon whole Spices (cinnamon, cloves, green cardamom and black pepper)
- 500 gram mutton, in pieces
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 1 teaspoon red chili powder
- Salt, to taste
- 2 cups yoghurt
- 2 cups water, or as required
- 2 – 3 drops kewra (optional)
- Heat oil in a pan and add sliced onions.
- Fry the onions till brown, making sure to stir them so that they don’t burn.
- Remove the onions from the pan and place them in a metal strainer/colander. Drain the oil, and let them cool till they are crisp. Crush the fried onions with your hands, and set aside.
- In the same oil, add whole spices (cinnamon, cloves, green cardamom and black pepper). Let them fry for a minute and then add the mutton pieces.
- Turn the heat to medium and let the mutton cook for a minute or two, after which add the ginger and garlic paste, followed by spices (red pepper and salt).
- Add yoghurt, followed by 2 cups of water.
- Let the mutton come to a boil after which turn heat to low/simmer. Cover the pan and cook for about an hour till the mutton is tender. The water would have been evaporated by now. If there is too much water, keep the cover open for the last 15 – 20 minutes of cooking to let the water evaporate.
- Add the fried onions and mix well.
- Add kewra right at the end, if using.
- Serve hot with naan. Garnish with green chilies.