Pakistani Mutton Korma (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?
- Ingredients
- How to cook Mutton Korma?
- FAQs
- What can be served with Korma?
- What can it be paired up with?
WHAT IS KORMA?
Korma (Qorma) is a North Indian(Mughlai)/Pakistani dish. It's a curry dish wherein the 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.
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?
In a mortar & pestle add mace and nutmeg and crush it until it's powder form side it aside.
FAQs
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 Authentic Chicken Biryani, or Instant Pot Mutton Biryani. If you make biryani don't forget to make my delicious Cilantro Tomato Yogurt Raita.
Another good pairing is Achari Chicken (The Best) or Achari Keema (Qeema).
For dessert you can never go wrong with Kheer or any store-bought SouthAsian sweets like Gulab Jaman or Cham Cham.
LET'S MAKE PAKISTANI MUTTON KORMA (QORMA)!!!
Pakistani Mutton Korma (Qorma)
Equipment
- Instant Pot
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
- 3 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
- 1 tsp cumin zeera
- 2 tbsp coriander powder peesa huwa daniya
- 2½ tsp red pepper powder lal mirchi powder
- ½ tsp turmeric powder haldi
- ⅛ tsp garam masala powder peesa huwa garam masala
- ½ tsp kewra essence kewra
- 1¼ cup water pani
- 1 inch ginger adrak (julienne cut)
- 1½ tsp salt namak
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, add black cardamon, cumin seeds, cinnamon, cloves, black peppercorns, and green cardamom.
- 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, coriander powder, red chili powder, turmeric powder and mix well.
- 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.
Erum Javed says
Tried this yesterday. It is absolutely delicious! I’m very surprised and excited my 5 year old ate it without creating a big fuss.
The spice level was perfect.
My husband told me to thank your husband for this Amazing recipe.
Sarah Mirza says
Thank you so much <3
Rania Syed says
We made it today turned out perfect.
Sarah Mirza says
yay! so happy to hear that.