Mutton Qorma (Traditional Muslim Party Dish)

Mutton Qorma is a luxurious, deeply aromatic dish often served at special occasions and gatherings in South Asian Muslim communities. This slow-cooked stew features tender mutton in a rich, fragrant gravy with warming spices.

 

Ingredients

For the meat:

• 2 pounds mutton (goat or lamb), cut into 1-2 inch pieces
• 1/4 cup vegetable oil or ghee
• 2 large onions, thinly sliced
• 2 tablespoons ginger-garlic paste
• 2-3 green chilies, slit (adjust to taste)

For the spices:

• 1 teaspoon cumin seeds
• 4-5 green cardamom pods
• 4 cloves
• 1 cinnamon stick (about 2 inches)
• 2 bay leaves
• 1 star anise
• 1 teaspoon coriander powder
• 1 teaspoon cumin powder
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder (adjust to taste)
• Salt to taste

For the gravy:

• 1 cup yogurt, whisked
• 2 medium tomatoes, pureed
• 1/4 cup fresh coriander leaves, chopped
• 2 tablespoons fresh mint leaves, chopped
• 1/4 cup fried onions (for garnish)
• 1/2 teaspoon garam masala

Instructions

1. Prepare the meat: Wash the mutton pieces thoroughly and pat them dry.
2. Make the base: Heat oil or ghee in a large, heavy-bottomed pot over medium heat. Add cumin seeds, cardamom, cloves, cinnamon, bay leaves, and star anise. Let them sizzle for 30 seconds until fragrant.
3. Cook the onions: Add sliced onions and fry until they turn golden brown, about 8-10 minutes, stirring occasionally.
4. Add aromatics: Add ginger-garlic paste and green chilies. Sauté for 2 minutes until the raw smell disappears.
5. Brown the meat: Add mutton pieces and sauté on high heat for 5-7 minutes until they are slightly browned on all sides.
6. Add spices: Lower the heat and add coriander powder, cumin powder, turmeric, red chili powder, and salt. Mix well and cook for 2 minutes.
7. Add tomatoes: Stir in tomato puree and cook for 3-4 minutes until the oil begins to separate.
8. Add yogurt: Reduce heat to low. Gradually add whisked yogurt, stirring continuously to prevent curdling. Cook for 3-4 minutes.
9. Slow cook: Add 1 cup of warm water, cover the pot, and cook on low heat for 1-1.5 hours, or until the meat is tender and the gravy has thickened. Check occasionally and add more water if needed.
10. Finish the dish: Once the meat is tender, add chopped coriander and mint leaves. Sprinkle garam masala and mix gently.
11. Garnish and serve: Transfer to a serving dish, top with fried onions, and serve hot with naan, rice, or roti.

Tips for Authentic Flavor

• For the most authentic flavor, use bone-in mutton cuts.
• The slow cooking process is essential for developing the rich flavor and tender meat.
• If you have time, marinate the meat in yogurt, ginger-garlic paste, and salt for 2-3 hours before cooking.
• Fried onions (birista) add a wonderful sweetness and texture. Make extra to garnish generously.
• This dish tastes even better the next day as the flavors have time to develop.

Enjoy this festive dish that's perfect for special gatherings and celebrations!