Preparation Time: 30 minutes
Cooking Time: 45 Minutes
Serves: 6
Ingredients
Marrow bones, from lamb (select fat and juicy marrow bones] 1/2 Kg
Mutton (cut into medium pieces) 250 gm
Medium onions finely sliced 3
Ginger paste 1 teaspoon
Garlic paste 1 teaspoon
Red chili powder 1 teaspoon
Turmeric powder 1/3 teaspoon
Coriander powder 1 teaspoon
Peppercorn 1/2 tablespoon
Watermelon and musk-melon seeds, ground to a fine paste 1.5 tablespoon
Yogurt, whisked 500 gm
Half coconut
Oil 3/4 cup
Salt to taste
Method
Grate the coconut, add one cup of water and set aside for a few minutes. Squeeze the coconut to extract the milk. Set aside. Beat the yogurt. Add salt, turmeric powder, red chili powder, ginger and garlic paste, ground seeds and coriander powder. Mix well and set aside.
Heat 1/3 cup oil in a pressure cooker, add peppercorn, marrow bones and meat and cover the pan. Stir occasionally and cook till the meat is dry. Add a little water and pressure cook on low heat till the meat is three-fourth done. Remove meat from the pressure cooker and keep aside.
In the same pan, heat the balance oil and fry the onions till golden brown. Remove and place on an absorbent paper. When cool, crush the onion. Set aside.
Add the whisked yogurt to the same oil in which the onions were fried. Stir well and cook till the water dries up and the oil surfaces. At this stage, add meat and marrow bones and a little water and cook till the meat is tender. Then add the crushed onions and simmer for about 5 more minutes. Just before serving add the coconut milk and stir it in. Serve hot.
Marchwagan Korma
Red Hot Meat Curt
Serves: 6-8
Ingredients
Meat, cut into pieces 1 Kg
Water 2.5It
Pure (desi) ghee 1 cup/190 gm
Salt to taste
Garlic (lasan), ground 1 tbsp/18 gm
Green cardamoms [choti elaichi) 10
Cloves (laung) 5
Kashmiri red chili powder, dissolved in 10 cups water 1.5 cups
Black cardamoms (bardi elaichi) 4
Turmeric (haldi) powder 4 tsp/8gm
Cinnamon (dalchini) sticks, 2″each 5
Dry ginger powder (sonth) 2 tsp/4gm
Dry cockscomb (nnawal) flowers, heated with 11/2 cups water* 1.5 cup/300 ml
Black cumin seeds (shah jeera) 1 tsp 2 gm
Dry mint (pudina) leaves, crushed 1 tsp/2 gm
*Dry Cockscomb Flower Extract Heat 1.5 cups dry cockscomb flowers with 1.5 cups water in a pan for 1-2 minutes. Cool and then strain through a fine muslin cloth. Collect the extract in a bowl. Use as required.
This is also available in Kashmiri stores as a dry powder.
Method
Bring the water to the boil in a pan: add the meat. Mix well and then bring the water to the boil again. Remove the pan from the heat and drain the water. When the meat is cool, wash under cold running water. Keep aside.
In a pan. Add the blanched meat. Pure ghee. Salt, garlic, green cardamoms and cloves, mix well. Fry until the meat is light brown in color.
Add the red chili water, black cardamoms, turmeric powder, cinnamon sticks and dry ginger powder. Stir and bring the mixture to the boil. Lower the heat, cover the pan and cook until the meat is tender. Add some water, if necessary. Stir occasionally.
Add the cockscomb flower extract, black cumin seed and dry mint leaves. Mix well and let the mixture simmer for 3-4 minutes.
