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Marchwangan Korma

Marchawahang











Marchwangan Korma

 Marchwa hang korma

 An extremely spicy hot mutton preparation of Kashmir region. 

 Kashmiri Pandits do not eat onions and garlic they prefer lamb as their primary meat source (beef of course is strictly prohibited). They also use dry ginger and asafetida as a substitute for adding that extra layer of flavor to their non-vegetarian dishes .

 Kashmiris have used high-calorie foods to get the extra energy needed to boost the bone chilling cold of the winter months.
Ingredients

 Mutton cut into bite size pc 1kg
Tamarind paste 1 tsp
Asafoetida ½ tsp
Desi Ghee 5 tbsp
Green cardamoms 2 nos
Black cardamoms 1 nos
Cinnamon powder ½tsp
Cinnamon stick one 1"
Cloves 4
Kashmiri chili paste ½ cup
Whole Kashmiri chilli's 4 
Dry chilli powder 1 full tsp
Turmeric powder ½ tsp
Garam masala ½ tsp
Saunth ½ tsp
Fried fennel powder 1½ tsp
Preparations:
Before preparation......
In a bowl mix the Kashmiri chili paste in 3 cups of water and keep aside.
Take Whole Kashmiri chili open and cut into 4 piece soak in warm water 
Soak the tamarind paste in water .
Crush all whole spices and keep aside.
Clean the meat do not need to be marinate.

 Start cooking.......

 Heat the ghee in a heavy bottomed pot add
Asafoetida and crushed spices stir well.
Once you get the nice aroma, add the meat pieces. Saute the meat pieces on low flame until it turns out brown in color .
Add 6 cups of warm water and salt to the meat and bring it to a boil.
Cover the pot and let the meat cook on medium heat.
Once the meat is half done, strain the meat and reserve the stock.
Spread and dry the meat on a plate.

 (Optional two onion sliced and two chopped tomatoes) 
Traditionally onion and tomato is not the part of this dish).

 Heat the pot on low flame along with ghee add one and half cup of Kashmiri chili paste water little bit salt turmeric, chilli powder,saunth and fennel powder fry with adding two to four spoon of mutton stock add meat stir cover and cook for few minutes on low flame. Open lid add stock and fry. Repeat this process till meat should be fork tender.

 Once meat is tender add all meat stock stir nicely add left over chilli pastes and tamarind paste .

 Bring to a boil and cook it until the meat is completely cooked and the gravy reaches its desired consistency.

 Serve with hot rice and cucumber raita.
Marchwa hang Korma

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