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Mutton Qorma

Servings 4
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes

Ingredients

  • 900 g mutton shoulder or chest cut into ½″ cubes
  • 3 medium onions 2 peeled and roughly chopped, 1 thinly sliced
  • 1 head garlic cloves peeled
  • 1½ ″ piece ginger peeled
  • 2-3 green chillies chopped
  • Salt to taste
  • ½ tsp plain yoghurt
  • 2½ tbsp oil or ghee
  • 10 cloves
  • 8 black peppercorns
  • 4 black cardamoms
  • 6 white cardamoms
  • 1 tsp black cumin seeds
  • 7 g blanched almonds sliced
  • 7 g raisins
  • ¼ tsp saffron threads
  • ½ cup lukewarm water for saffron
  • A handful fresh coriander leaves chopped (for garnish)

Instructions

  • Wash meat and keep aside.
  • Grind two of the chopped onions with garlic, ginger, green chillies, ½ tsp yoghurt, salt, and a small handful of coriander into a smooth masala paste.
  • Toast the saffron threads in a dry pan over low heat until fragrant; crush between your fingers and soak in ½ cup lukewarm water. Set aside.
  • Heat the oil or ghee in a heavy pan over medium heat. Add the sliced onion and fry until golden brown.
  • Stir in the masala paste, cloves, peppercorns, cardamoms, and cumin seeds. Cook, stirring, until the water from the masala evaporates and the oil separates.
  • Add the mutton pieces and toss to coat. Continue frying until the meat turns a deep reddish color, about 8-10 minutes.
  • Pour in 2-3 cups water, bring to a gentle simmer, cover, and cook on low heat for 45 minutes, or until the mutton is tender and the gravy has reduced.
  • When the meat is tender and the pan is almost dry, stir in the almonds, raisins, and the saffron-infused water. Cover and cook 8–10 minutes more, then remove from heat and garnish with chopped coriander.

Notes

For best results, marinate the meat in the masala paste for several hours before cooking, as this deepens the flavour. The saffron soak adds a delicate aroma and golden hue; substitute a pinch of Kashmiri chilli if saffron is not available. Mutton Qorma is a rich, regal dish, deeply rooted in Mughal culinary tradition, but with a uniquely Bengali twist. It is often served during festive occasions, weddings and Eid celebrations.
Author: Azra Ahmed
Course: Curry, Main Dish
Cuisine: Bangladeshi