Mutton Qorma
مٹن قورمہ
When the Eid ul Adha meat comes home, mutton qorma is one of the first things many families cook. It follows the same idea as chicken qorma (yogurt, ground fried onions and whole spices) but mutton needs a slow, covered cook of over an hour to turn tender, and that long simmer gives a deeper, richer gravy. A little ground almond and a short at the end make it a proper festive dish.
- ⏱ Total: 2 hr 10 min
- Prep: 25 min
- Cook: 1 hr 45 min
- Medium
- Serves 6
Method
Tap a step when it is done.
Heat the ghee in a heavy over medium heat. Fry the onions for 12–15 minutes, stirring often, until evenly golden brown, then lift them out onto a plate to cool into . Keep the ghee in the pot.
Set aside a spoonful of birista for the top. Blend the rest with the yogurt and the 12 almonds into a smooth paste.
Reheat the ghee and add the cloves, cardamoms, cinnamon, bay leaves and peppercorns. When they sizzle, add the mutton with the ginger and garlic paste and fry on high heat for 10–12 minutes, until the meat is browned and its liquid has dried up.
Lower the heat, add the chili powder, coriander powder and salt, and stir in the yogurt paste. Do the on medium heat for 12–15 minutes, stirring and scraping, until the masala turns a deep brown and the ghee separates.
Pour in the hot water, bring to a boil, then cover and cook on low heat for 60–75 minutes, stirring every 15 minutes, until the mutton is tender and comes away from the bone.
If the gravy is thin, cook uncovered for a few minutes until it coats the meat. Sprinkle in the garam masala and kewra, close the lid tightly and leave on the lowest heat for 10 minutes on , until the ghee floats on top.
Garnish with the reserved birista and slivered almonds, and serve with naan, sheermal or plain rice.
Kitchen notes
Fresh Eid meat is often tough. Let it rest in the fridge for a day before cooking, or add 10–15 minutes to the simmering time.
Don't rush the bhunai with the yogurt paste. The deep brown colour and ghee on top only come from frying it well before the water goes in.
Ghee gives the traditional festive taste. You can use half ghee, half oil, but don't cut the amount too much; the floating fat is part of a qorma.
The Eid table
On Eid ul Adha, mutton qorma is a fixture in Pakistani homes: rich enough for the day, and a good way to use the fresh meat from the qurbani. It is also served at weddings and dawats, usually next to biryani or pulao. Mutton gives a deeper, more savoury gravy than chicken, and the bones add body as they simmer.
Why mutton needs a slower cook
Chicken qorma is done in under an hour; mutton needs over an hour of covered, gentle cooking after the . Two stages matter here. First, the meat is fried in ghee until its own juices dry up and it browns, which seals in flavour. Then, once the yogurt, onion and almond paste is fried until the ghee separates, water goes in and the pot is left to simmer slowly. A hard boil makes mutton stringy; a low, steady bubble breaks down the connective tissue and leaves the meat soft and juicy.
The final with the lid shut lets the gravy settle and the ghee rise. That floating layer of fat, coloured by the spices, is how cooks judge that a qorma is ready.
Variations
- Without almonds: skip them for an everyday qorma; the gravy is a little thinner.
- With cream: stir in 3–4 tablespoons of cream with the garam masala for a shahi-style finish.
- Spice level: Eid qormas are usually medium-hot. Add a teaspoon of Kashmiri chili for more colour without more heat.
Storing and reheating
Mutton qorma improves overnight. Keep it in the fridge for up to 3 days or freeze for a month. Reheat on low heat with a few spoons of hot water, and add fresh birista before serving.
Questions people ask
Can I make mutton qorma in a pressure cooker?
Yes. After the bhunai, add 1.5 cups of water instead of 3 and pressure cook for 15–20 minutes. Open, cook off any extra liquid, then finish with garam masala and dum.
Can I use beef?
Yes, beef qorma is very common. Use boneless beef or beef with some bone, and allow 1.5–2 hours of covered cooking, adding a little more water as needed.
Why did my yogurt curdle?
The ghee was too hot or the yogurt was very sour. Lower the heat before adding it, use fresh, whisked yogurt, and stir straight away. Blending it with the onions and almonds also helps keep it smooth.
Nutrition (estimate, per serving)
- Calories
- 590
- Protein
- 33 g
- Fat
- 46 g
- Carbs
- 11 g
