DHANIWAL KORMA / KASHMIRI LAMB CORIANDER KORMA

Dhaniwal Korma is a flavourful lamb curry from Kashmir. It has a rich and creamy gravy with nut paste and flavoured with spices and saffron. You can relish it with Khamiri roti or Kashmiri pulao.

 In our group, "Shhhhh Cooking Secretly"  the theme of the month is "Jammu and Kashmiri Cuisine"
I am paired with Sasmita Sahoo Samantha who gave me the 2 secret ingredients - Mutton and Yogurt.
Sasmita blogs at The First Timer Cook  Do visit her lovely space and check out some lovely recipes.

Ingredients:

Mutton ............ 500 gms
Cloves ........... 3-4
Green cardamoms .. 4
Fried onion paste ... 3 tbsps
Garlic paste ............. 1 tsp
Turmeric powder ...... 1/2 tsp
Coriander powder ...... 2 tsps
Kashmiri chilli powder .. 1/2 tsp
Garam masala powder ... 1 tsp
Saffron ...................... 2 pinches
Cashew nuts ............. handful
Yogurt ...................... 1/2 cup
Milk ....................... 2-3 tbsps (to soak saffron)
Coriander leaves ...... 1/2 cup
Salt ....................... to taste
Oil or Ghee ........... 6-7 tbsps.

Method:

Heat oil in a pressure cooker and add the cardamoms and cloves.

Tip in the meat and saute for few minutes.

Add 1 cup water, little salt and close the cooker. Cook for 7-8 whistles or until the meat is almost done.

Now add the spice powders and the fried onion paste. Add 1 cup water.

When it starts to boil reduce the flame,

 Stir in the cashew nut paste or powder. Stir to mix.

Next stir in the whisked yogurt.

Add the saffron infused milk and check the salt.

Finally tip in the coriander leaves. Simmer for half a minute.
Now the korma is ready to be served.










Recipe Credits - Sarla Razdan (Author of Kashmiri Cuisine Through The Ages)

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