MARCHWANGAN KORMA RECIPE | KASHMIRI MARCHWANGAN MUTTON KORMA

Marchwangan Mutton Korma is a famous Spicy meat-based cuisine from Kashmir. Meat is cooked using whole spices along with Kashmir red chili powder as its main ingredient. Kashmiri red chillies give it beautiful red colour to the gravy without making it too spicy. This is recipe of the Kashmiri pandits.

Marchwangan means red chilli in Kashmiri and as name says it’s a spicy dish from wazwaan getting heat from red chilli. It has no onion or garlic. Khada masalas, ghee and succulent meat make this red-hot. Spices, chillies and herbs simmered with tender mutton chunks, makes for the perfect dish that you can serve with any Indian bread.

INGREDIENTS OF MARCHWAGAN KORMA

·         1 Kg Pieces Of Lamb/Goat Cut Into Bite Size Pcs

·         3- 4 Tbs Oil

·         2 Green Cardamoms

·         5 Cloves

·         2 Black Cardamoms

·         ½ Tsp Cinnamon Powder

·         ½ Inch Cinnamon Stick

·         2 Heaped Tbs Kashmiri Chili Powder

·         1/4 Tsp Turmeric Powder

·         ½ Tsp Garam Masala

·         ½ Tsp Ginger Powder

·         1 Tbs Fennel Powder

 Check out other delicious curry recipes you might enjoy ––

1. JUICY OVEN BAKED CHICKEN BREAST
2. BENGALI FISH CURRY | MACCHER JHOL
3. CHICKEN SEEKH KEBAB | CHICKEN KABAB RECIPE
4. EASY AND QUICK CHICKEN KURMA | CHICKEN KORMA RECIPE
5. SPICY SLOW-COOKED MUTTON CURRY | MUTTON CURRY RECIPE
6. TANDOORI PRAWNS RECIPE | MICROWAVE OVEN PRAWNS RECIPE

INSTRCUTION TO MAKE MARCHWAGAN KORMA

1.       In a bowl mix the chili powder in 3 cups of water and keep aside.

2.       Heat the oil, preferably in a heavy bottomed pan. Buy on Amazon

3.       Slightly crush the green cardamom and cloves and add them in the oil.

4.       Add the pieces of lamb, Stir it all together.

5.       Add in the cinnamon stick and the black cardamoms.

6.       Cook on medium heat, stirring once a while until the lamb starts to turn reddish brown, this would take about 30 – 40 minutes.

7.       Add in the rest of the spices except garam masala, slat & mix to combine all.

8.       Now turn the heat to medium high and Add in ¼ C of the red chili water mix into the meat.

9.       Stir to combine and keep stirring and let the water evaporate before adding more chili water.

10.   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.

11.   Keep repeating this process until all the water is used.

12.   After you have added the last batch of water and it has evaporated, the meat should be fork tender.

13.   If it is fork tender, then add in ¼ C of water and garam masala and let it cook uncovered till the oils separate and the gravy looks is thick.

14.   If it is not fork tender yet (sometimes the age of lamb) add a cup of hot water, cover it, and cook on low heat for about 5-10 minutes or until the meat is tender and the thick sauce like consistency is achieved.

 Serve the Marchwangan Mutton Korma with naan, freshly made Roti or Rice.

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