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Recipes Home » Mutton

Delhi Wala Qourma

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Number of Votes 4
Number of times Viewed 17322
Comments 4
Rating 4.5/5.0
 
Occasion: Any   Total servings: 4-5
Cuisine: Pakistani   Calories:
Effort: Easy   Pre-Prep time:
Best for: All   Preperation time: 1 hr
How to serve: Hot    

Delhi Wala Qourma recipe by Nazia at PakiRecipes.com.
Korma is a Mughlai dish made up of Yogurt and it is one of very calm and creamy recipes. It is very popular in Pakistan though but it is affiliated to various regon of India as well


Ingredients
1/4 cup oil
500 gms mutton cubed
l/2 cup onions finely chopped
l tsp saltClick to find more about salt
8 green cardamoms
l & 1/2 cups yoghurt whipped
6 cloves
2 tsp red chilli powder
l/4 piece of nutmegClick to find more about nutmeg
2 tsp coriander powder
2 pieces of mace
l tsp kewra
l small stick of cinnamonClick to find more about cinnamon
l/2 tsp saffron soaked in a l/4 cup of milk
l tsp gingerClick to find more about ginger / garlicClick to find more about garlic


Preparation
Heat the oil and fry the onions till they are light golden in colour.
Remove with a slotted spoon and grind them together with the cardamoms, cloves, nutmegClick to find more about nutmeg and mace.
Reheat the oil, put the cinnamonClick to find more about cinnamon, gingerClick to find more about ginger / garlicClick to find more about garlic, mutton pieces and saltClick to find more about salt.
Fry till the meat is light brown. Mix the ground onionClick to find more about onion mixture with the yoghurt, red chilly powder and coriander powder.
Add this to the meat and let it cook over a low heat till the meat is tender.
If required, add 1 cup of water to make gravy.
Sprinkle the kewra and saffron on it and let it simmer for approximately 5-10 minutes till the oil floats on top.



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There are 5 comment(s) for this recipe.
by Khalifa 4/5 Stars
Maza aya bhai!! Korma ka jawab nahin!!

Tue Oct 01, 2013

by nahid 4/5 Stars
Thank you for the recipe. InshaAllah i will try soon.

Tue Jul 10, 2012

by Ahmed 5/5 Stars
Many thanks, One change was the use of fine slices of ginger while adding the meat. It turned out quite good, better than the packet masalas!

Mon Jun 11, 2012

by shahnaz No Rating
i believe if you add the ground onion in the last 10 _15 minutes will also gives best result.

Thu Feb 24, 2011

by Sabrina 4/5 Stars
Today I actually cooked this dish, and I it was just full of aroma, the freshly grinding of ingredients makes alot of difference. I just missed the piping hot naans with it.

Wed Feb 23, 2011


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  Delhi Wala Qourma at PakiRecipes.com
 

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