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Nawaabi Mutton Makhmali Qorma

Nawaabi Mutton Makhmali Qorma

Traditional Awadhi Qorma.

Servings: 4 Meal Type: Non-Vegetarian Region: Awadh Preparation Time: 20 mins Cooking Time: 30 mins Author: Zebi Zubair

Ingredients

  • 1 kg Mutton
  • 2 medium Sliced Onions
  • 2 piece Onion Paste
  • 2 tablespoon Ginger-Garlic Paste
  • 1 cup Thick Curd
  • 2 teaspoon Chilli Powder Kashmiri Mirch
  • 2 tablespoon Coriander Powder
  • 2 tablespoon Dried Milk Khoya
  • 1 teaspoon Red Chilli Powder
  • For Brown Onion Paste
  • 1 piece Finely Chopped Onion
  • 5-6 piece Whole red Chilli
  • 1 tablespoon Grated Coconut
  • 15 piece Foxnut Makhana
  • 12 piece Cashewnut
  • 1 tablespoon Poppey Seeds Khash-Khash
  • 3 piece Black Cardamoms
  • 6 piece Green Cardamoms
  • 1 inch Cinnamon Stick
  • 1 small Mace Flower Javitri
  • 5 piece Black Pepper
  • 5 piece Cloves
  • 1/2 teaspoon Black Cumin Syah Zeera
  • 1/2 teaspoon Nutmeg Powder Zaifal
  • 2-3 teaspoon Kewra water
  • 4 tablespoon Pure Ghee/ Oil
  • Salt to Taste

Method

  • Wash mutton pieces and marinate with curd for about 30 minutes.
  • Chop 2 pcs of Onions finely and keep aside.
  • Prepare paste of 2 pcs of Onions, Ginger-garlic, Coriander, Red Chili and Kashmiri Mirch powder and keep aside.
  • To prepare brown Onion Paste, heat 1 tbsp of oil/ghee in a pan. Fry chopped onions till they turn pink. Add Foxnut(Makhana), Cashewnut, grated Coconut, Poppey seeds, and all the Garam Masala. Fry and make paste once it is cold.
  • Heat Oil/Ghee in a Cooker & add chopped Onions. Fry the till they pink then add paste of Ginger-Garlic & bhuno it.
  • Add marinated Mutton & keep bhuno it, add Salt and Khoya/Mawa once the oil is separated. Add Brown Onion paste and bhuno it. Add water to prepare semi thick gravy and taste the salt. Cover and put on pressure. Reduce flame upon two whistles and switch off after 5 minutes.
  • Open the lid once the cooker turns cold to add Kewra drops.
  • Serve hot.
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