Marchwangan korma
Marchwangan korma, from above
Non vegKashmir

Marchwangan korma

Fiery red mutton korma with Kashmiri chillies. The wazwan's spiciest course.

90 minTime
40 gProtein each
hotSpice
The red korma1 chapter · 1 min read

Make it your way

Grandma's wayKashmiri chilli, fennel and dry ginger.
The original
359kcalsame
40 gproteinsame
4 gfibresame
90minutessame

Marchwangan korma as wazwan makes it.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Mutton (goat meat)750 g
Kashmiri chilli powder2½ tbsp
Mustard oil3½ tbsp
Onion1, fried and ground
Dry ginger powder (ground ginger)1 tsp
Fennel seeds2 tsp, powdered
Whole spicesblack cardamom, cloves, cinnamon
Garlic5 cloves
Water2 cups
Saltto taste

Method

4 steps
  1. 1Heat mustard oil to smoking, cool slightly; add whole spices and mutton; sear.
  2. 2Add chilli mixed with water, garlic and onion paste; cook.
  3. 3Add water, fennel, dry ginger and salt; pressure cook 5 whistles. Let the pressure release naturally.
  4. 4Simmer until oil floats.
Serve it like this

Serve in a bowl with steamed rice and a cooling side.

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Make it a meal

What goes with Marchwangan korma: a bread or rice, a side, something to drink and something sweet.

Bread or rice Kashmiri girda150 min
Bread or rice Kashmiri pulao45 min
On the side Kashmiri haak25 min
On the side Burani raita10 min
To drink Kashmiri kahwa15 min
Something sweet Shufta40 min
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