Eid Mutton Qorma

Celebratory Pakistani mutton qorma with tender bone-in meat in a rich fried-onion and yoghurt gravy scented with cardamom and kewra.

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Traditional qorma gets its depth and colour from properly browned onions rather than tomato. Grinding the fried onions and adding yoghurt gradually produces a smooth gravy without splitting.

Ingredients

• 1.5 kg Bone-in mutton or goat (cut into 6 cm pieces)
• 2.5 tsp Fine salt (divided)
• 500 g Plain full-fat yoghurt (at room temperature and whisked)
• 150 g Ghee
• 4 large Onions (thinly and evenly sliced)
• 3 tbsp Ginger-garlic paste
• 8 Green cardamom pods (lightly crushed)
• 2 Black cardamom pods (lightly crushed)
• 8 Cloves
• 2 5 cm Cinnamon sticks
• 2 Bay leaves
• 2 tbsp Ground coriander
• 2 tsp Kashmiri chilli powder
• 1.5 tsp Ground cumin
• 0.25 tsp Ground mace
• 0.125 tsp Ground nutmeg (a small pinch)
• 750 ml Hot water (approximately)
• 1 tsp Kewra water (optional; do not use more)
• 30 g Fresh ginger (cut into matchsticks)
• 20 g Fresh coriander (chopped)

Step-by-step method

1. Heat ghee in a heavy pot over medium heat. Fry the onions in two batches for 12 to 15 minutes until evenly deep golden, not burnt. Drain onto a plate; they crisp as they cool.
2. Reserve one-quarter of the onions for garnish. Blend or crush the rest with 150 ml water into a smooth paste. Mix coriander, chilli, cumin, mace and nutmeg into the whisked yoghurt.
3. Return the onion-flavoured ghee to the pot. Add green and black cardamom, cloves, cinnamon and bay leaves and stir for 30 seconds, then add ginger-garlic paste for 1 minute.
4. Add the mutton and 1.5 teaspoons salt. Raise the heat and brown for 10 to 12 minutes, turning the pieces until their raw colour disappears and several edges are golden.
5. Reduce to the lowest heat. Add the spiced yoghurt one large spoonful at a time, stirring until each addition is absorbed before adding the next. This gradual heating prevents curdling.
6. Stir in the onion paste and 500 ml hot water. Bring to a gentle simmer, cover and cook for 65 to 75 minutes, stirring every 15 minutes, until the mutton is fork-tender. Add more hot water only if the base becomes dry.
7. Uncover and simmer over medium-low heat until the gravy coats the meat and ghee begins to separate at the edges. Taste and add remaining salt as needed; remove large whole spices if preferred.
8. Turn off the heat, stir in optional kewra water and rest covered for 10 minutes. Kewra is powerful, so measure it rather than pouring directly from the bottle.
9. Garnish with reserved fried onions, ginger and coriander. Serve hot with naan, sheermal or pulao, reminding diners to watch for small bones and whole spices.