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Mutton:

Qorma:

  • Garlic, fresh, chopped 30.0 g
  • Ginger, fresh, chopped 30.0 g
  • Cardamom pods 12.0 pc
  • Red chilli, powder 10.0 g
  • Garam masala, powder 20.0 g
  • Nutmeg powder 10.0 g
  • Yogurt 150.0 g
  • Brown onion, paste 20.0 g
  • Cashew nut, paste 100.0 g

Garnish:

  • Ginger julienne 50.0 g
  • Fresh coriander, chopped 30.0 g
  • Butter naan 10.0 pc
  1. Mutton:

    • Dissolve Knorr Professional Chicken Stock Powder in simmering water.
    • Boil the mutton cubes until tender, this could take up to 40 minutes.
    • Strain the meat out of the stock but keep the stock liquids.
  2. Qorma:

    • Heat Rafhan Corn Oil in a wok and fry off garlic, ginger and cardamom.
    • Then add chilli, garam masala and nutmeg.
    • Then add yogurt, onion paste and Knorr Professional Tomato Ketchup and cook until the sauce splits.
    • Next, add the mutton. Followed by a little stock to create a gravy.
    • Followed by a little stock to create a gravy.
    • Once gravy thickens up, add cashew nut paste.
  3. Garnish:

    • Garnish with ginger and coriander. Seve hot with butter naan.