Afghani Korma (Qorma) Recipe for 100 Persons

Afghani Korma (Qorma) Recipe for 100 Persons

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Serving Size: 1 Full Plate (~300g including gravy and meat)

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Ingredients

Meat:

• Beef (boneless, preferably Nalli or Shoulder cuts): 25 kg

Fats and Oils:

• Desi Ghee: 4 kg
• Cooking Oil: 2 kg

Dairy:

• Full-fat Yogurt (Dahi): 8 kg (well-whipped)

Aromatics:

• Onions (thinly sliced): 15 kg
• Garlic Paste: 2 kg
• Ginger Paste: 2 kg

Spices:

• Salt: 800g (adjust to taste)
• Red Chili Powder: 500g
• Kashmiri Chili Powder (for color): 300g
• Turmeric Powder (Haldi): 150g
• Coriander Powder (Dhaniya Powder): 500g
• Cumin Seeds (Safed Zeera): 300g
• Green Cardamom Pods: 100g
• Black Cardamom Pods: 50g
• Cloves (Laung): 50g
• Cinnamon Sticks (Dalchini): 150g
• Bay Leaves (Tez Patta): 50g
• Whole Black Peppercorns: 100g
• Mace (Javitri): 30g
• Nutmeg (Jaiphal, ground): 20g

Liquids:

• Water or Beef Stock: 15-20 liters (adjust consistency)

Garnishing:

• Fresh Coriander Leaves (chopped): 2 kg
• Green Chilies (slit): 2 kg

Optional:

• Kewra Water: 200 ml
• Lemon Wedges: for serving

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Cooking Method

1. Preparation:

• Slice onions thinly and evenly.
• Whip yogurt until smooth.
• Cut meat into large curry-sized pieces (~150g each).
• Keep all spices measured and ready.

2. Frying Onions:

• In a large heavy-bottomed commercial pot (degchi or daig), heat the desi ghee and cooking oil.
• Add sliced onions and fry on medium flame until golden brown and crispy.
• Remove half of the fried onions and set aside for layering later.

3. Sautéing Aromatics:

• In the same pot with remaining onions, add garlic paste and ginger paste.
• Fry until the raw smell disappears (~5 minutes).

4. Browning the Meat:

• Add beef pieces to the pot.
• Fry on high flame until meat changes color and starts browning slightly (~15 minutes).
• Stir continuously to prevent sticking.

5. Adding Spices:

• Lower the flame to medium.
• Add salt, red chili powder, Kashmiri chili powder, turmeric, coriander powder.
• Stir well to coat the meat evenly.
• Add cumin seeds, green cardamoms, black cardamoms, cloves, cinnamon sticks, bay leaves, black peppercorns, mace, and nutmeg.
• Fry for 5 minutes until spices become fragrant.

6. Yogurt Addition:

• Gradually add whipped yogurt, 1 kg at a time, stirring continuously to prevent curdling.
• Cook on medium-high flame until yogurt releases oil (~15-20 minutes).

7. Simmering:

• Add 15 liters of water or beef stock.
• Bring to a boil.
• Reduce heat to low, cover, and simmer until beef is fully tender (~2.5 to 3 hours), stirring occasionally.
• Add more water if needed to adjust gravy consistency.

8. Final Adjustments:

• When beef is tender, check seasoning.
• Add half of the reserved fried onions into the gravy.
• Add kewra water for fragrance (optional).
• Simmer uncovered for another 10 minutes.

9. Garnishing:

• Before serving, top with the remaining fried onions, chopped coriander, and slit green chilies.

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Serving:

• Serve hot with Afghan Naan, Sheermal, or plain steamed Basmati rice.
• Each plate should have 2-3 pieces of beef with rich, thick gravy.
• Garnish with a lemon wedge if desired.

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Chef's Pro Tips:

• Use a combination of desi ghee and oil for authentic flavor and controlled richness.
• Do not rush the onion frying and yogurt roasting steps - these are crucial for deep flavor.
• For an even more royal version, you can add almonds and raisins fried in ghee during final garnishing.

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Enjoy a restaurant-quality, heartwarming, traditional Afghani Korma perfect for large gatherings!

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Written By: IKRAM SAEED

WhatsApp: +92 302 4226053

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