Marzwangan Korma (Kashmiri Lamb Curry)

           This is a classic Kashmiri style Mutton Curry without any onion or garlic. It is a much preferred menu of the kashmiri pandits. This delicious side dish, which has very few ingredients, is mildly flavoured with fennel, ginger, asafoetida, kashmiri red chillies and cardamom powder. It is served with either plain steamed rice or Kashmiri pulao.

• 500 gms. mutton with bones, curry cut
• 2 tbsp. ghee
• 2 tbsp. oil
• salt to taste
• 1 tbsp. fennel powder
• 1 tsp. ginger powder
• 2-3 tbsp. Kashmiri red chili powder
• 1 tsp. garam masala powder
• 1/2 tsp. cardamom powder
• 1/2 tsp. asafoetida
• 1 cup yoghurt
• 3-4 dry red chilies

          Heat ghee in a pan and fry the mutton cubes till they are lightly browned. Then add the yoghurt, all the dry spices and 1/2 cup water.

          Mix everything well. Cover and simmer till it is almost dry. Add 3/4-1 cup water and pressure cook for 20-25 minutes on a low flame after the first whistle.

          Heat the oil in a pan and fry the dry red chilies and pour this tempering to the prepared mutton curry. Serve with plain steamed rice or Kashmiri pulao.