• Heat oil/ghee, fry onions on high heat for 10 minutes until they become transparent. 1. Heat oil/ghee, fry onions on high heat for 10 minutes until they become transparent.  Reduce the heat and fry, stir continuously until the onions become golden.

• Strain the oil/ghee and spread fried onions on paper, when they cool and become crisp, crush coarsely and keep aside.

• In the same oil/ghee add Mehran Garlic & Ginger Paste, and fry for a minute then add meat, yogurt, Mehran Qorma Masala and 1 tbsp fried onion. Stir well, cover and cook on low heat.

• When meat becomes tender and oil separates, add onion, water and cook for 5 – 7 minutes on low heat until oil comes on top. (For mutton add 3 – 4 cups of water). 

  * To enhance the flavor add 1 – 2 drops of screw pine flavor.

Serve with naan, taftaan or sheermal. Garnish with ginger julienne.
Serving for 6 – 8 people.

(1 packet 50g)

50 minutes for chicken.

1 – 1 1/2 hours for mutton.