Name: Marchwangan korma recipe by Irfana Ali Bhat at BetterButter
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 6
Ingredients: Mutton 1 kg; 2 tbsp ghee; Oil 6 tbsp; Dried red chillies10; Garlic paste 1tbsp; Fried onion/ shallot paste 1 cup; Green cardamoms 6; Cloves 5; Black cardamoms 2; Cinnamon stick 4 1/2 inch; Turmeric powder 1/2 tsp; Ginger powder 1 tsp; Fennel powder 1 1/2 tsp; Cumin powder 1tsp; Salt to taste; Tamarind 25gm; Masala powder made of 1 piece dalchini; seeds of 1 brown cardamom; 2 cloves

Ingredients Serving: 6

Mutton 1 kg
2 tbsp ghee
Oil 6 tbsp
Dried red chillies10
Garlic paste 1tbsp
Fried onion/ shallot paste 1 cup
Green cardamoms 6
Cloves 5
Black cardamoms 2
Cinnamon stick 4 1/2 inch
Turmeric powder 1/2 tsp
Ginger powder 1 tsp
Fennel powder 1 1/2 tsp
Cumin powder 1tsp
Salt to taste
Tamarind 25gm
Masala powder made of 1 piece dalchini
seeds of 1 brown cardamom
2 cloves

Instructions

Soak the dried red chillies in some warm water and then grind them into a smooth paste and sieve it through a fine sieve.
Blanch the mutton and drain it.
Heat the ghee and oil and add slightly crushed green cardamom and cloves.
Add the pieces of lamb, Stir it all together. Add in the cinnamon stick and the black cardamoms Cook on medium heat, stirring once a while until the lamb starts to turn reddish brown.
Now add onion shallot paste, tamarind water, and ginger garlic paste to the meat.
Put in the rest of the spices except garam masala & mix to combine. Add in the salt too.
Now turn the heat to medium high and Add in ¼ C of the red chili water mix into the meat. Stir to combine and keep stirring and let the water evaporate before adding more chili water.
Ensure the meat and spices do not dry up, but enough water has to evaporate and the meat has to release some oil before you add more chili water. Keep repeating this process until all of the water is used. After you have added the last batch of water, and it has evaporated. Add garam masala powder and water and pressure cook till tender.
After the pressure dies down, add few drops of red color and boil the korma for a minute or two till the gravy looks smooth.
Enjoy lip smacking authentic Korma of Kashmir

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