Dhaniwal Korma (Mutton Curry with Coriander Leaves, Kashmiri Style)
Dhaniwal Korma. Tender mutton. The earthy warmth of ginger powder. The mellow heat of peppercorn. The fragrance of whole spices. The sweet aroma of saffron. An overload of fresh coriander leaves.
This is food heaven !!!!
Ingredients
- 500 g mutton cut into curry cuts
- 1/2 cup yogurt whipped
- 3 medium onion finely chopped
- 2 cloves garlic crushed
- 4 cloves
- 4 green cardamom
- 1 one inch cinnamon
- 1 tsp turmeric powder
- 1 tsp coriander powder
- 1/2 tsp ginger powder
- 1 tsp black pepper powder freshly ground
- 5-6 green chilies finely chopped
- 1/2 cup fresh coriander leaves finely chopped
- 5-6 strands saffron dissolved in little warm water
- 5 tbsp mustard oil
- salt to taste
Instructions
- Take 2 tbsp oil in a pan, when hot, throw in the onion slices, fry till a gorgeous golden brown. Remove from the oil, allow the onion to cool. Blend the fried onions to a paste in an electric mixer.
- Add the remaining oil to the pan. When smoking hot, throw in the crushed cloves, cinnamon and green cardamom. Allow the spices to release their aroma.
- Add the mutton pieces, sear over a high flame for 4-5 minutes.
- Add the turmeric powder, coriander powder, green chillies, fried onion paste and crushed garlic, cook over a medium flame, another 10 minutes or so.
- Add 1.5 cups of warm water, simmer for 3-4 minutes.
- Transfer to a pressure pan and cook, 4-5 whistles I would reckon. Allow the steam to release on its own.
- Return the pressure pan to the stove, turn the flame to low and gently stir in the whipped yogurt while stirring continuously. Bring to a gentle simmer. Continue cooking over a low flame for 10 odd minutes.
- Add the ginger powder, ground black peppercorn and saffron infusion, cook for a final 5-7 minutes over a low flame.
- Adjust seasonings. Finish with the ghee and chopped coriander leaves.
- Serve hot with rice.
