Indian
Main Course
Kashmiri Marzwangan Korma Recipe
61Min
Medium
Recipe Variants
No Kashmiri Wazwan will be complete without a Mutton Marzwangan Korma! This simple, mildly-spiced curry made with tender mutton, flavoured with classic Kashmiri spices is a delight for all non-vegetarians, especially mutton-lovers! So, get hold of this recipe and start preparing a special dinner invite for friends you want to impress!
2 Sachets
5 Tablespoons
Mustard Oil
0.13 Teaspoon
Asafoetida Powder (Hing)
2
Cinnamon (1 Inch Pieces)
2
Green Cardamom
4
Cloves
500 gms
Mutton
2 Teaspoons
Red Chilli Powder
1 Teaspoon
Dry Ginger Powder (Saunth)
2 Teaspoons
Saunf Powder
2.5 Cups
Water
1
Bay Leaf
2 Tablespoons
Thick Tamarind Pulp
1 Pinch
Salt (To Taste)
.
Nutrition Value
Energy
823.58 kcal
Carbohydrates
4.19 g
Protein
22.44 g
Fats
12.29 g
Information per serving
Instruction
61 Minutes
Step 1
15 Min
Prepare ingredients as mentioned in the list.

Step 2
10 Min
Heat the oil in a pressure cooker. Add asafoetida powder, cinnamon, green cardamom and cloves. Stir and add the mutton. Fry until the mutton turns light-brown on all sides.

Step 3
5 Min
With some water, make a paste of Kashmiri red chilli powder, dry ginger powder, fennel powder and MAGGI Masala-ae-Magic. Add this paste to the mutton.

Step 4
15 Min
Sauté the mutton and spices for a few minutes. Then, add water and bay leaf and cook for about 8-10 minutes after the first whistle.

Step 5
15 Min
Open the cooker after a while, add tamarind pulp and mix well. Simmer for 10 minutes or until the gravy thickens. Add salt to taste.

Step 6
1 Min
Serve hot with steamed rice.

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