Shahi Mutton Qorma

  • 16 Jun - 22 Jun, 2018
  • Mag The Weekly
  • Cookery


· 1½ lbs of mutton

· 3 medium onions, thinly sliced

· 1oz of almonds

· 4 garlic cloves

· 1 oz. of coriander Seeds

· 1tsp of red chilli powder

· ½ tsp of garam masala

· Salt to taste

· 1 pinch of saffron

· ¾ cups of plain yogurt

· ¾ cup of cream

· ½ cup of cooking oil


Wash the mutton well, dry it and set aside. Blend coriander seeds, one onion, almonds and garlic together and marinate the mutton in this mixture for about two hours. Heat oil and fry the remaining onions then set aside. Add mutton to the oil and fry until the liquid dries up. Add three-fourth cups of hot water and simmer until the meat is almost done cooking. Reduce the flame, add salt and pepper, and dry the liquid. Add the beaten yogurt and fry until the oil separates then add the fried grounded onion. Beat the cream for about five minutes or until it reaches a thick consistency. Add soaked or ground saffron and mix in with the mutton. Add garam masala and bake at 120°C for half an hour. Garnish with chopped coriander leaves and serve.