Pakistani Mutton Korma (Goat Qorma) is one of Pakistan's most famous delicacies. Cooking this formidable dish well can be a challenge, but not to worry! With my recipe, an hour of your time, and some simple ingredients, you will be feasting on an immaculately prepared Pakistani Mutton Korma in no time.
TABLE OF CONTENTS
- What is Mutton Korma?
- What kind of meat?
- How to cook Mutton Korma?
- What can be served with Korma?
- What can it be paired up with?
WHAT IS KORMA?
Pakistani Mutton Korma (Goat Qorma) is a (Mughlai)/Pakistani and Indian main dish. It's a curry dish wherein the mutton(meat) is cooked with yogurt, spices, and oil until the flavors are infused. It is an unspoken rule for Pakistani weddings to have Korma as one of their entrees, and people also enjoy cooking the dish at home. Be sure to check out our Chicken Korma and White Chicken Korma as well.
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?
You added too much turmeric powder.
Korma is a mild curry which tends to be quite big on its flavor. If you want a spicy Korma just add more red chili powder.
No. However, if you want to feel luxurious then add blenched almonds to your presentation or garnish.
WHAT IS KORMA SERVED WITH?
Naan/ Roti- Traditionally Korma is served with Naan/Roti.
Rice- Some regions serve korma with rice.
Shermaal Naan- 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, like Chicken Biryani or Mutton Biryani. If you make biryani don't forget to make my delicious Cilantro Tomato Yogurt Raita, Pudina Raita, or Green Chutney Raita.
LET'S MAKE PAKISTANI MUTTON KORMA (QORMA)!!!
Pakistani Mutton Korma (Goat Qorma)
- Instant Pot
Mace and Nutmeg
- 2 pieces mace javitri
- ⅛ piece nutmeg jaefil
- 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
- 2 tbsp coriander powder peesa huwa daniya
- 2½ tsp red pepper powder lal mirchi powder
- ½ tsp turmeric powder haldi
- 1½ tsp salt namak
- 1 inch ginger adrak (julienne cut)
- ⅛ tsp garam masala powder peesa huwa garam masala
- 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.