Marchwangan Korma Recipe

Cooking Directions

• STEP 1.In a large pan, heat oil and add whole spices like cinnamon, cardamom, and cloves. Fry until fragrant.
• STEP 2.Add chopped onions and cook until golden brown. Then, add ginger-garlic paste and saut茅 for a minute.
• STEP 3.Add lamb pieces and cook until they are browned on all sides. Then, add Kashmiri red chili powder, turmeric powder, and salt. Mix well.
• STEP 4.Pour in water and bring it to a boil. Reduce the heat, cover the pan, and let it simmer for about 1-2 hours or until the lamb is tender.
• STEP 5.In a separate pan, heat ghee and add fennel seeds. Once they crackle, add the cooked lamb along with the gravy. Stir well.
• STEP 6.Add yogurt and cream to the pan and mix until well combined. Cook for another 5-10 minutes on low heat.
• STEP 7.Garnish with chopped coriander leaves and serve hot with steamed rice or naan bread.

Cooking Tips

• To enhance the flavor, marinate the lamb with yogurt, ginger-garlic paste, and spices for a few hours before cooking.
• Adjust the amount of Kashmiri red chili powder according to your spice preference.
• For a richer and creamier texture, you can add cashew paste or almond paste to the korma.
• If the gravy is too thick, you can add a little water to adjust the consistency.

Storage and Serving

• Leftover Marchwangan Korma can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the korma on the stovetop or in the microwave before serving.
• Serve the korma with steamed rice, naan bread, or roti for a complete meal.
• Garnish with additional chopped coriander leaves and a dollop of yogurt for added freshness.