Qorma Braising

Qorma is the most technically demanding of Pakistani meat techniques — the yogurt must be whisked smooth and added gradually to a hot fat base without curdling, while the whole spices must be cooked long enough to release flavor without becoming bitter. The Lahori qorma differs from the Hyderabadi version in being more aromatic and using less cream; the Karachi version often adds nuts and dried fruit. Qorma is inescapable at Pakistani weddings and Eid celebrations — it is the dish that signals the host is serious about the feast.