Lubna Mutton Qorma with Saffron
The idea of making Qorma is daunting for even the most experienced cooks. However, a traditional Pakistani dinner party is incomplete without Qorma. I’m a visual learner, so having my mother-in-law by my side, showing me the exact proportions and method have helped me nail it down. I’m one for short cuts, but that doesn’t fly with her! I might have aggravated her by my constant whining. For example, the onions must be crushed by hand, sliced super thin and fried in tons of oil. I was appalled at first, but over time I have come to realize, it does impact the taste.
Qorma – Descended from Royalty
Having Qorma served at a dinner is a sign of royal treatment. It is after all one of the dishes cooked in the Mughal emperors lavish ‘darbars’. Hence, the Indo-subcontinent has kept this tradition alive even today. For an even more royal touch, add almonds. However, since there are many kids with nut allergies, I tend to stay away from incorporating it in my version. Instead, I like to elevate it by using saffron. With saffron, less is more. It is one of the most expensive spices so be sure too use pure saffron, but use it sparingly. The saffron will also add the red tint of the gravy, while giving it a subtle underlying depth of flavor.
Ingredients: Party portioned for 24-30 adults
60 – 70 pieces of mutton small-medium mutton pieces ( mix of bones and meat) – about 10 lbs
3 tsp salt
1 ½ tsp red chilli powder
1 tsp paprika
3 tsp coriander powder
¼ tsp mace and nutmeg powder
1 tsp cumin seeds
5-6 cloves
2 bay leaves
6-7 green cardamoms
3 large onions finely sliced
3 tsp ginger garlic paste
1 1/2 46 oz container of yogurt, whipped
A pinch of saffron strands
Few drops of Iris water (Kewra)
Oil
Directions:
- Heat oil and fry onions till golden brown. This will perhaps be the most time-consuming and tedious part of the whole recipe. Make sure to use plenty of oil otherwise the onions will not get crispy. Once done, lay out on a paper towel and allow to cool and crisp. Crush them with your finger tips with 2-3 green cardamom pod seeds (separate seeds from husk).
- In a pressure cooker, add water about one third of the way up. Add the meat.
- Add half onion and 1 tsp ginger garlic paste.
- Also add one tsp salt and one tsp coriander powder. Bring to a boil and then pressure for 15-20 minutes.
- Don’t overcook the meat. It should hold firm without falling apart because it will cook further in the gravy.
- Use some of the oil you used to fry the onions, and now add the meat, ginger garlic paste, remaining cardamoms, cloves, bay leaves and cumin, and the seasonings to it. Do this in batches so it can brown evenly. Try to use a large flat-bottomed pan.
- Add a few tablespoons of the stock water so the seasonings don’t burn.
- Add the onions (in batches).
- Next add yogurt and the saffron.
- Allow the mix to simmer on med heat covered for 10 -15 minutes.
- Remove cover and simmer an additional 10 minutes. Once the oil separates, add a few drops of Iris water.
Serve with Naan.
If you are looking for other traditional Pakistani dishes that can be made on a larger scale for bigger parties, then do check out Palak Qeema ( Spinach with meat). It is also a easy, make-ahead option to serve a large crowd.
