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  • Writer's pictureRafiya Quraishi



Mutton or Beef-1 kg

Ghee or Oil - 1 cup

Onion - 1/2 kg

(250 gm thinly sliced) (250 gm paste)

Ginger garlic paste -50 gm

Coriander seed -1tbsp

Shah zeera - 1tbsp

Black pepper powder - 1tsp

Green cardamom - 5-6

Cloves - 6-7

Maze - 1

Nutmeg - 1/2 tsp

Red chili powder - 1tbsp

Salt as per taste

Saffron - 1tbsp

Kewda water - 1tbsp

Curd - 250 gm

Fresh cream - 100 gm


Heat oil or ghee add sliced onion and fry till golden brown, add ginger garlic paste

Cook for a while. Add onion paste to mutton and mix it well now add this meat to the onion and cook for a few minutes, now add curd and salt, mix it and cook

again till the mutton is golden brown, add coriander powder, Shahi Jeera,

Red chili powder and cloves and mix it and cook the meat, adding the required amount of water until the meat is tender. Once the meat is tender and cooked as desired, then add nutmeg, maze, cardamom, and saffron (mix all these mentioned ingredients in kewda water)and add it to the mutton and cook for 8-10 minutes on low flame. Now add fresh cream and mix it. Check the consistency for Khorma as preferred and add water as required. Now cook it over a low flame for dum for 15 minutes.

Khorma is ready. Serve it hot with Naan, Roti, or Bagara Rice.

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