Pakistani Mutton Korma (Goat Qorma)

Pakistani Mutton Korma (Goat Qorma) is one of the Indian/Pakistani’s most beloved recipes. While it can be tricky to perfect, don't worry! With my recipe, just an hour with help of Instant Pot, and a few simple ingredients.

WHAT IS KORMA?

Pakistani Mutton Korma (Goat Qorma) is a popular Mughlai Pakistani/Indian main dish recipe. In this curry, mutton is cooked with yogurt, spices, and oil, allowing the flavors to blend perfectly.

Korma is a staple at Pakistani weddings and a favorite dish to make at home. I can confidently say that there was Korma at both my parents' wedding and mine, with mutton korma being a highlight. There are several variations of korma, including White Korma, Fish Korma and Chicken Korma.

WHAT KIND OF MEAT DOES IT CONSISTS?

It is traditionally cooked with mutton (goat), though chicken is also gaining popularity nowadays. I personally have never heard of Korma being cooked with beef. 

INGREDIENTS FOR THE PERFECT MUTTON KORMA (QORMA)?

• Mace and Nutmeg- They are the key ingredients in Korma. This gives Korma its distinct taste. 
• Oil- I have experimented with ½ cup of oil but It wasn't enough. ¾ cups of oil is the perfect amount for this amount of Korma. 
• Onion- The reason behind browning the onion and hand crush them is that's the authentic way to make the Korma, how they made it during Mughal era. 
• Yogurt- That is the base of the traditional Korma. Without yogurt it will be a regular gravy. 
• Spices- The spices provides the taste to the korma. 
• Ginger- This is used for garnish and the taste it gives to the korma. 
• Kewra- Kewra gives a unique royal smell.

HOW TO COOK THE PAKISTANI KORMA?

WHAT IS KORMA SERVED WITH?

• Naan/ Roti- Traditionally Korma is served with Naan/Roti.
• Rice- Some regions serve korma with rice. 
• Shermaal- It is a sweeter version of naan. Shermaal has a dense texture and is red in color. My personal favorite is Shermaal served with Korma. 

WHAT CAN I PAIR THIS WITH?

My all time favorite combination to pair Mutton Qorma with is any kind of biryani. If you make biryani don't forget to make my delicious , Pudina Raita. For dessert you can never go wrong with Kheer, Zarda, or my personal favorite Shahi Tukray.

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LET'S MAKE MUTTON KORMA!!!

Print Recipe

5 from 3 votes

Pakistani Mutton Korma (Goat Qorma)

Pakistani Mutton Korma (Goat Qorma) combines tender goat meat with yogurt, warming spices, garlic, and onion. A traditional goat curry rich in flavors.

Prep Time10 minutes mins

Cook Time50 minutes mins

Total Time1 hour hr

Course: Main

Cuisine: Indian, Pakistani

Diet: Gluten Free

Keyword: korma, pakistani qorma korma, qorma, shadiyon wala korma

Servings: 6 people

Calories: 304kcal

Author: Sarah Mirza

Equipment

• Instant Pot

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Ingredients

• 1½ lbs meat (goat mutton) (bakray ka gosht)
• ¾ cup olive oil tal
• 2 medium onions pyaz (thinly sliced)
• 4 tbsp ginger garlic paste adrak lehsun ka paste
• 1 cup yogurt dahi
• ½ tsp kewra essence kewra
• 1¼ cup water pani

Mace and Nutmeg

• 2 pieces mace javitri
• ⅛ piece nutmeg jaefil

Whole spices

• 6 whole cloves long
• 5 green cardamom hari elachi
• ½ cinnamon stick dal chini
• 6 black peppercorns kali sabdut mirch
• 2 black cardamoms
• 1 tsp cumin seeds zeera

Powdered Spices

• 2 tbsp coriander powder peesa huwa daniya
• 2½ tsp red pepper powder lal mirchi powder
• ½ tsp turmeric powder haldi
• 1½ tsp kosher salt namak (or as needed)

Garnish

• 1 inch ginger adrak (julienne cut)
• ⅛ tsp garam masala powder peesa huwa garam masala

Instructions

• In a mortar & pestle add mace and nutmeg and crush it until it's powder form side it aside.
• Turn on the Instant Pot and select sauté mode.
• Add oil to an Instant Pot and let it heat up.
• Next add onions, sauté it until it's brown.
• Then take it out in a bowl set aside.
• In the same IP with some oil left now add whole spices.
• Mix well for 10 seconds.
• Now add the ginger garlic paste and let it cook for 30 seconds.
• Next add meat and mix that for 5 minutes.
• Add yogurt and mix well for 2 minutes.
• Then close the lid and put pressure for 10 minutes or until its 95% done.
• Open the lid and then transfer it in a normal pot now from the instant pot. It's time to cook on stovetop for the rest of the following steps.
• Let it cook for 2-3 minutes on medium heat.
• Now add salt with powdered spices except Garam Masala powder.
• Next add mace and nutmeg that you crushed in a mortar & pestle and mix well.
• Let it cook for 5 minutes.
• Next add water.
• Now take the browned onion and smashed it with hands until they break.
• Scatter the brown onion across your Korma and let it cook for 2 minutes.
• Add kewra and give it a mix.
• Now apply foil on lid of the pot and cover the korma.
• Let it cook for 10 minutes on low flame.
• Open the lid and sprinkle some garam masala powder and ginger.
• Enjoy with a Shermaal.

Video

Nutrition

Calories: 304kcal | Carbohydrates: 9g | Protein: 2g | Fat: 29g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 20g | Cholesterol: 5mg | Sodium: 29mg | Potassium: 193mg | Fiber: 2g | Sugar: 4g | Vitamin A: 399IU | Vitamin C: 4mg | Calcium: 89mg | Iron: 1mg