Mutton qorma
A rich, dark qorma of mutton on the bone with deeply browned onions, yoghurt and whole spices. The dish for a wedding or an Eid table.
- Serves6
- Prep20 min
- Cook2 hr
- HeatWarm
This isn't the pale, sweet korma of a takeaway. A proper qorma gets its colour and depth from onions fried slowly until deep brown. Mutton on the bone gives the richest result.
Ingredients
- Whole spices
- For the sauce
Ask at the counter for1.2kg mutton on the bone, in curry pieces
Method
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Heat the oil in a heavy pan and fry the onions over a medium heat for 20 to 25 minutes, stirring often, until deep golden brown. Lift them out, leaving the oil, and crush them with the yoghurt to a rough paste.
Fry the whole spices in the same oil for 1 minute, then add the mutton, ginger and garlic. Fry on a high heat for 8 to 10 minutes until the meat is browned.
Add the chilli powder, coriander and salt and fry for 1 minute, then stir in the onion and yoghurt paste. Cook for 5 minutes, stirring, until the oil starts to separate.
Add 500ml of hot water, cover and simmer on a low heat for 1 hour 15 minutes to 1 hour 30 minutes, until the mutton is very tender. Add a splash of water if it gets too thick.
Stir in the garam masala, nutmeg and mace, and the kewra water if using. Cook uncovered for 5 more minutes until the oil rises to the top. Serve with naan or sheermal.
Tips
- The onions decide the dish. Take them to a deep brown, but not black, or the qorma turns bitter.
- Lamb shoulder on the bone cooks in about 45 minutes in step 4.
Good to know
- Make ahead and freezing
- Freezes well for up to 3 months. Defrost in the fridge overnight and reheat until piping hot.
- Heat
- Warm. Add green chillies at the table if you like it hotter.