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Preparing the Mutton:

Preparing the 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


  • Ginger julienne 50.0 g
  • Fresh coriander, chopped 30.0 g
  1. Preparing the Mutton:

    • Dissolve Knorr Professional Chicken Stock Powder in simmer 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. Preparing the 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, cook until sauce splits.
    • Next add the mutton meat.
    • Followed by a little stock to create a gravy.
    • Once gravy thickened up add cashew nut paste.
  3. Garnish:

    • Garnish with ginger and coriander, seve hot with butter naan.