Pakistani Mutton Korma (Goat Qorma)

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

Cook Time50

Total Time1

Course: Main

Cuisine: Indian, Pakistani

Diet: Gluten Free

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

Servings: people

Calories: 304kcal

Author: Sarah Mirza

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
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