Kashmiri culture and ways of preparing the food lends to its exquisite, delectable and unique taste. This is then accented by how it is served….with flavorful white rice, rich yoghurt and tart chutneys.
This particular Korma is called Dhaniwal Korma which is a beautiful medley of lamb cooked in coriander and yoghurt. It is flavored with whole spices and black pepper and not red chilies. A simple twist in preparation changes the flavor of a korma.
The yoghurt needs to be cooked beforehand to give it the right texture. The onions needs to be fried and pureed. Other that that the recipe is pretty simple to follow
- 2- 3 lbs of lamb
- 2 onions ( chopped, browed and pureed into a paste)
- 1 tbsp garlic paste
- 4 cloves
- 8 green cardamoms
- 1 tsp turmeric
- 2 tsp coriander powder
- 1/4 tsp black pepper ground
- 1 pinch saffron
- 1 1/2 cup yoghurt
- 3 tbsp ghee
- A bunch of fresh chopped cilantro
- Salt to taste
Putting it together
- Put the yoghurt and 1/2 cup water in a heavy pan. Whisk and cook on high heat until it comes to a boil. Cook on low heat, whisking on and off until the mixture has reduces to half and is smooth. This is called cooked yoghurt.
- Wash the lamb and then boil in water for 3 minutes, drain, wash in cool water and set aside
- Use a heavy bottomed pan, add the lamb and ghee and fry for a few minutes until the meat starts to brown
- Add onion puree, garlicm cloves, cardomoms, turmeric, coriander powder and cooked yoghurt
- Add salt to taste and saffron
- Cook down until the oil separates from the gravy.
- Add 2-3 cups of water and cook until the meat is quite tender ( takes 30-40 mins)
- Add black pepper and fresh cilantro before serving.
- I served it with fluffy white rice flavored with cinnamon and green cardamoms.