HomeI have already acquainted you all with WAZWAN- Traditional Kashmiri Cuisine in this previous post and about basic recipes and ingredients in this one, and for all those who are visiting this blog for the first time ,I would just like to say that this Cuisine is unparalleled and the recipes are closely guarded secrets, here I have coaxed my mother- who learnt from the great Waza's (head chef's) herself during her stay in Kashmir to pass them to me as heirlooms!!!
Yes, that's how precious they are!!!!!
I can only just imagine how my mom , a shy young bride then, who had never set foot in the kitchen earlier would meticulously go about learning the nuances of a totally new culture and cuisine , and serve it up on the dinner table to a huge new family .... all for love!!
Now let's get down to cooking this heavenly mutton curry which is so very welcome in this freezing cold-
Kashmiri Dhaniwal Korma
Ingredients-
- Leg of lamb- 1/2 kg (washed and cut into pieces)
- Pure desi ghee- 1/2 cup
- Cooked yogurt- 1 cup (find recipe for this here)
- Turmeric- 1/2 teaspoon
- Coriander powder-1 tsp.
- Black pepper powder- 1/2 tsp.
- Cloves- 3-4
- Green cardamoms- 3-4
- Saffron (zafran)- 1/4 tsp.
- Onion- 1/2 cup (pureed)
- Garlic- 1 tsp (ground)
- Salt to taste
- Cayenne pepper (deggi mirch)-1/2 tsp
- Fresh coriander leaves- a handful
Method-
Heat ghee in a heavy bottom pan and add the onion and the garlic and fry till onion turns golden brown , at this stage add the yogurt and all the spices (masalas) and fry very well till ghee separates, now add the lamb pieces and cook on a slow flame stirring frequently.The authentic recipe now calls for the mutton to be cooked, by adding hot water as required till it is tender (will take atleast an hour or more), for all of us hard pressed for time, can make use of the pressure cooker , simply add 3/4 cup HOT water to the cooker ,tip in the lamb which has been previously cooking in the yogurt mixture and give 5-6 whistles ,let pressure drop by itself, garnish with coriander leaves, serve hot with fragrant basmati rice or chapatis.
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