Mutton Qorma

Ingredients

Mutton: 1 kg (Lamb or beef can also be used. Cooking time will be increased as lamb and beef take longer to cook)

Onion: 3 medium sized, thinly sliced

Yogurt: 1 cup

Ginger/garlic paste: 1 tbsp each

Almonds: 8-10, boil and peel off the skin.

Red chilli: to taste

Salt: To taste

Turmeric: 1/2 tsp

Cumin: 1 tsp

Cloves: 2-3

Green cardamom: 2-3

Black cardamom: 1

Cinnamon stick: 1 medium

Cloves: 2, 3

Nutmeg+Mace: 3 pinches, about 1/4 leveled tsp, powdered

Garam Masala powder: 1 tsp 

Oil: 1/2 -3/4 cup 

Note: The authentic recipe of Qorma does NOT have tomatoes. I'd advise not to add any unless you are a rebel or just love tomatoes too much. :)

For garnish:

Ginger: 2 inch piece, cut into julienne

Green chillies: 2 tbsp sliced

Coriander: For garnish

Lemon: 2-3 slices

Instructions

1. Heat 1/2 cup oil in a pan or a work and fry the sliced onion until golden brown. Take it out and spread over a tissue paper laid on a plate. Within 10-15 minutes, the onion will become crisp. Crush it by hands or in a spice mill and mix it with the yogurt. Leave aside.

                                     

2. Meanwhile, in the same oil, sauté cumin, green and black cardamom, cinnamon stick and cloves. Saute for a bit and when they start spluttering, add the meat. Sauté on high heat until the meat changes color. 

3. Add the ginger and garlic paste to the meat and continue sautéing. 

4. Now sprinkle a little water to the meat mixture and add red chilli powder and turmeric. Do not add salt at this stage. Continue sautéing. Sprinkle more water, if necessary. Lower the heat to medium level.

Tip: Always add salt to the meat (mutton, lamb and beef) dishes close to the end-of-cooking as meat tenderizes faster without salt. 

5. After cooking for about 7-8 minutes, oil will separate out from the meat mixture. At this stage, add the yogurt+fried onion mixture to the meat. Continue cooking for 5 minutes and then put the lid on the pan/wok and lower the heat. Cook, covered, for about half an hour. Keep on checking the qorma mixture and if it is drying out or if it looks like the meat needs more time to cook, add a little boiled water and adjust accordingly. 

Tip: Avoid adding cold water to meat during cooking as it toughens the meat up. 

6. The below picture was taken halfway (about 15 minutes after adding the yogurt and cooking covered) through the process. It shows plenty of water but after 15 more minutes, the water dried out and oil came out on top. The meat was also tender and a rich, medium thick sauce was ready. You can adjust the consistency of the sauce to your liking. 

                                     

6.  Once the qorma is ready, add the nutmeg+mace powder, salt, almonds and the garam masala. Cook on low heat for another 5 minutes.  

Tip: Be very careful when adding nutmeg+mace as too much of it will make the qorma bitter. 

7. Add the julienne ginger, green chillies and coriander. Lemon is optional. Serve hot with pilaf rice or naan. 

Happy eating! :)