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MUTTON KORMA RECIPE
No Kashmiri Wazwan will be complete without a Mutton Marzwangan Korma! This simple, mildly-spiced curry made with tender mutton, flavoured with classic Kashmiri spices is a delight for all non-vegetarians, especially mutton-lovers! So, get hold of this recipe and start preparing a special dinner invite for friends you want to impress!
INGREDIENTS
2 Sachets MAGGI Masala-ae-Magic
5 Tablespoons Mustard Oil
0.15 Teaspoon Asafoetida Powder (Hing)
2 Cinnamon (1 Inch Pieces)
2 Green Cardamom
4 Cloves
500 gms Mutton
2 Teaspoons Red Chilli Powder
1 Teaspoon Dry Ginger Powder (Saunth)
2 Teaspoons Saunf Powder
2.5 Cups Water
1 Bay Leaf
2 Tablespoons Thick Tamarind Pulp
1 Pinch Salt (To Taste)
CREATE IT
STEP 1 | 15 MINS
Prepare ingredients as mentioned in the list.
STEP 2 | 10 MINS
Heat the oil in a pressure cooker. Add asafoetida powder, cinnamon, green cardamom and cloves. Stir and add the mutton. Fry until the mutton turns light-brown on all sides.
STEP 3 | 5 MINS
With some water, make a paste of Kashmiri red chilli powder, dry ginger powder, fennel powder and MAGGI Masala-ae-Magic. Add this paste to the mutton.
STEP 4 | 15 MINS
Sauté the mutton and spices for a few minutes. Then, add water and bay leaf and cook for about 8-10 minutes after the first whistle.
STEP 5 | 15 MINS
Open the cooker after a while, add tamarind pulp and mix well. Simmer for 10 minutes or until the gravy thickens. Add salt to taste.
STEP 6 | 1 MIN
Serve hot with steamed rice.
