"Kashmiri Dhainwal Korma Recipe..."

Ingredients:

1/2 kg - mutton

1 kg - fresh curd

2 - onions finely chopped

Fresh chopped coriander leaves (a large bunch)

4 tsp - coriander powder (dhainwal powder)

1 tsp - saunf powder

1 tsp - ginger powder

1 tsp - ginger garlic paste

5 tbsp - ghee or oil

2 - cardamom pods (badi elachi)

4 - small cardamom pods

2 - cloves

1 - cinnamon stick

1 tsp - cumin seeds

salt to taste

Method:

1. Boil some water in a deep pan, add the mutton and bring the water to a boil again. Blanch for 2-3 minutes and then drain the water. Cool the meat and wash under cold running water. Keep aside.

2. Take a heavy bottomed pressure cooker and add ghee and fry onions till tender. Now add blanched mutton, cardamoms, cinnamon, cumin seeds, cloves and garlic paste.

3. Fry this mixture till the ghee leaves the sides of the cooker and onion is deep fried along with the mutton.

4. Add corriander powder, saunf powder, ginger powder and salt and saute for 1 minute.

5. Add 2 cups of water and pressure cook the mutton for three whistles. ( depends upon your cooker, mutton should be slightly tender not fully tender). Keep aside.

6. In another heavy bottomed pan cook the curd till it reduces to less than half. ( keep stirring continuously the curd till it begins to boil) and add some fresh chopped corriander.

7. Now add this curd mixture to the pressure cooker with mutton and simmer for 20 mins or till mutton is tender.

8. Add fresh chopped coriander and serve hot with rice.