Please select your country
Help us show relevant products and prices based on your location
Bahrain
Kuwait
Oman
Qatar
Saudi Arabia
United Arab Emirates
Mutton Qorma
Designed for professional chefs, check out this Mutton Qorma recipe: cooking instructions broken into components, full list of professional ingredients, chefs’ preparation secrets. Master this recipe with products like: Knorr Professional Chicken Stock Powder, Rafhan Corn Oil and Knorr Professional Tomato Ketchup.
Pakistani Cuisine
Ramzan
Main Course
Ingredients
Mutton Qorma
−
+
Rs1000.0
Mutton:
Knorr Professional Chicken Stock Powder (6x1kg)
/g
20.0 g
0%
Water
/l
1.0 l
0%
Mutton, cubes
/kg
1.3 kg
0%
Qorma:
Rafhan Corn Oil (1x16L)
/ml
100.0 ml
0%
Garlic, fresh, chopped
/g
30.0 g
0%
Ginger, fresh, chopped
/g
30.0 g
0%
Cardamom pods
/pc
12.0 pc
0%
Red chilli, powder
/g
10.0 g
0%
Garam masala, powder
/g
20.0 g
0%
Nutmeg powder
/g
10.0 g
0%
Yogurt
/g
150.0 g
0%
Brown onion, paste
/g
20.0 g
0%
Knorr Tomato Ketchup (4x4kg)
/g
150.0 g
0%
Cashew nut, paste
/g
100.0 g
0%
Garnish:
Ginger julienne
/g
50.0 g
0%
Fresh coriander, chopped
/g
30.0 g
0%
Butter naan
/pc
10.0 pc
0%
/
Mutton:
-
Water 1.0 l
-
Mutton, cubes 1.3 kg
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
Preparation
-
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.
-
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.
-
Garnish:
- Garnish with ginger and coriander. Seve hot with butter naan.
