Mirch Korma

A Kashmiri delight, Mirch Korma, in its glorious colour is a dish that is simply irresistible. A blend of very few spices like Kashmiri dried red chillies, fennel, dried ginger powder cooked with yogurt makes this much popular version of mutton dish a delight to remember!

By Sanjeev Kapoor 16 Oct 2024 in Recipes Main Course Mutton

New Update

Main ingredients	Mutton on the bone, Kashmiri dried red chillies, Cumin seeds, Cloves, Green cardamoms, Fennel powder, Dried ginger powder, Yogurt
Cuisine	Kashmiri
Course	Main course mutton
Prep time	2-3 hours
Cook time	35-40 minutes
Serve	4
Taste	Spicy
Level of cooking	Easy
Others	Non vegetarian

Ingredients

750 grams mutton, cut into 2 inch pieces on the bone
10-12 Kashmiri dried red chillies, soaked for 2-3 hours and drained
3-4 tablespoons oil
2 teaspoons cumin seeds
3-4 cloves
3-4 green cardamoms
2 teaspoons fennel (saunf) powder
1 teaspoon dried ginger powder (saunth)
Salt to taste
½ cup yogurt
Fresh coriander sprig for garnish

Method

Put the soaked dried red chillies in a blender jar, add ½ cup water and blend to a fine paste.
Heat oil in a pressure cooker, add cumin seeds and let them change colour.
Add cloves and green cardamoms, mix and sauté well. Add blended paste, mix well and saute till oil separates.
Add mutton, mix and sauté on high heat for 5-6 minutes.
Reduce heat to medium, add fennel powder, dried ginger powder and salt, mix well and saute for 1-2 minutes.
Add yogurt, mix and cook till oil separates.
Add ½ cup water, mix, cover the cooker and cook under pressure for 4 whistles.
Open the cooker once the pressure has reduced completely. Transfer into a serving bowl, garnish with coriander sprig. Serve hot.

#Cloves #Cumin seeds #Green cardamoms #Kashmiri red chillies #Yogurt #Mutton on the bone #Fennel powder #Dried ginger powder