Tuesday, 1 October 2013

Daniwal Korma

It's a delicacy from Kashmiri cuisine...Unique flavours of fennel powder & corriender leaves make this dish special...

Mutton: 1kg(with bone),medium pieces
Ghee:6 tbsp
Chopped onion:5,medium
Dried ginger powder:2 tsp,or,ginger paste:1 tbsp
Fennel powder:2 tsp
Corriender powder:3 tsp
Freshly ground black pepper powder:1 tsp
Chopped corriender leaves:3-4 tbsp
Salt to taste


Heat ghee in a thick-bottomed kadai.
Add curd,onion & cook till the mixture becomes soft & pulpy.
Add the mutton,ginger powder/paste,fennel powder,corriender powder,pepper powder & salt.
Mix well & cook till ghee removes from sides.
Add half of the corriender leaves & 3 cups of water & bring it to boil.
Simmer till the mutton is tender.
Garnish with the remaining corriender leaves & serve.

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