Pakistani
Mutton Qorma
A traditional Pakistani mutton qorma with tender bone-in meat simmered in yogurt, browned onions, ghee, and warm whole spices. It is rich, aromatic, and best served with naan or steamed basmati rice.
Watch it madeRutba Khan Kitchen · 8:01
Ingredients
- Bone-in mutton, medium pieces500g
- Onions, thinly sliced2 medium
- Ghee3 tbsp
- Neutral oil2 tbsp
- Plain full-fat yogurt, whisked1/2 cup
- Ginger paste1 tbsp
- Garlic paste1 tbsp
- Green cardamom pods4
- Black cardamom pod1
- Cloves4
- Cinnamon stick1 inch piece
- Bay leaf1
- Black peppercorns6
- Cumin seeds1/2 tsp
- Red chili powder1 tsp
- Kashmiri chili powder1/2 tsp
- Coriander powder1 1/2 tsp
- Salt1 tsp, or to taste
- Water1 1/2 cups, as needed
- Ground nutmeg and mace1/4 tsp
- Kewra water1/2 tsp
- Garam masala1/4 tsp
- Fresh ginger, julienned1 tsp
Method
- Heat the ghee and oil in a heavy pot over medium heat, then fry the sliced onions until deep golden brown and crisp.
- Remove the fried onions with a slotted spoon, spread them on a plate, and let them cool before crushing them lightly by hand.
- In the same fat, add the green cardamom, black cardamom, cloves, cinnamon, bay leaf, peppercorns, and cumin seeds, and fry for 30 seconds until fragrant.
- Add the mutton and sear it on medium-high heat for 6 to 8 minutes until the meat changes color and the edges begin to brown.
- Add the ginger paste and garlic paste, then fry for 2 minutes until the raw smell disappears.
- Lower the heat and add the red chili powder, Kashmiri chili powder, coriander powder, and salt, stirring quickly so the spices do not burn.
- Add the whisked yogurt a few spoonfuls at a time, stirring well after each addition until the fat begins to separate from the masala.
- Stir in the crushed fried onions and cook for 3 to 4 minutes until they melt into the gravy.
- Add 1 cup water, cover, and simmer on low heat for 55 to 70 minutes until the mutton is tender, adding more water as needed to prevent sticking.
- Uncover and cook the qorma on medium heat, stirring gently, until the oil rises to the top and the gravy becomes thick and glossy.
- Sprinkle in the ground nutmeg and mace, garam masala, kewra water, and julienned ginger.
- Cover the pot and let the qorma rest on the lowest heat for 5 minutes before serving.
Common questions
Can I use chicken or beef instead of mutton in Pakistani mutton qorma?
Yes. Chicken cooks much faster, so reduce simmering time to about 20–25 minutes. Beef works well but needs longer, often 1.5–2.5 hours, until tender. Keep the onion-yogurt masala method the same.
How long should I cook mutton qorma so the meat turns tender?
After the initial sear and yogurt addition, simmer covered on low heat until tender, usually 60–90 minutes for bone-in mutton. Add small splashes of water only if needed; too much water dilutes the gravy.
What are the most common mistakes when making qorma?
The biggest mistakes are burning the onions, adding yogurt too fast, and cooking on heat that is too high after the yogurt goes in. Stir constantly, keep the heat low, and let the masala cook until the oil separates.
How do I store leftover mutton qorma and reheat it properly?
Cool it completely, then refrigerate in an airtight container for up to 3–4 days. Reheat gently on low heat with a splash of water if needed. It also freezes well for up to 2 months.
What should I serve with Pakistani mutton qorma?
Serve it with naan, tandoori roti, or steamed basmati rice. Finish with crushed fried onions, fresh ginger juliennes, green chilies, and coriander if you like. A simple salad and raita balance the rich gravy.