Mutton 1.25 Kg (should be of Sinah with some fat is on),Hung curd: 500gm
Ghee/Oil: 1 cup, Onion : 300 Gm,Coriander Powder: 6 Tbsp,Garlic Paste: 1.5Tbsp,Ginger Paste: 2 Tbsp
Ground Red Chili Powder: 1 Tbsp (To taste),Kashmiri Mirch: 1 Tbsp,Salt: 2 Tbsp (To Taste),Nutmeg Powder: 1/4 tbsp,Mace Powder: 1/4 Tbsp,White Pepper Whole: 1 Tbsp Full,Cloves: 1 Tbsp Leveled,Kewra water,
Black Cardamom: 5,Green Cardamom 20,Cinnamon Stick (Dar Chini): 1 Stick 2″ long (OPTIONAL)
1. Slice onions thin slices. Heat Ghee in a cooking pot. Fry onion on high flame until turned to Light Golden Brown. Remove fried onion immediately and keep them aside for Air Dry.
2. Reduce flame to medium. Put Yogurt, Garlic paste, ginger paste, and all whole and ground spices except Nutmeg,Mace and Kewda in the heated ghee. and mix them well. Cook them on 75% flame until 3 to 4 minutes. Add 1/2 cup of water during this cooking to avoid from burning.
3. When mixture of all spices and other ingredients is cooked very well then add marinated meet (marinate overnight with 200gm curd & raw papaya paste) to this mixture and by adding a cup of water, cook very well by keep stirring (BHOON-NA) upto 10 minutes. When you are sure that meet and all spices are Mixed up very well and oil is separated then add the fried onions that you put aside by crushing first before to add to meet. Mix it well with meet and spices on the flame until 2 minutes then add 1 cup of water and cook for two more minutes and then add 1 glass of water mix very well. Put the flame on high until it comes to boil.
4.Then reduce the flame. cook for 1/2 hours. Keep checking to avoid burning.
When meat is tendered then increase the flame to burn the access water in the curry. Bring it to desired thickness (consistency). Reduce the flame.
5.Add nutmeg,mace powder to the curry also add Kewda Water. Mix then well and cover the pot withe lid and cook on low flame for 5 more minutes. Now QORMA is ready. Serve it with fresh hot Naans.