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Marchwagan Korma

Mutton in a kashmiri chilli gravy with predominant flavour of royal cumin seed. It is a great accompaniment to roti, plain rice or pulao.


  • 500 g mutton boneless
  • 15g Kashmiri chilli powder
  • 500 ml water
  • 30ml oil
  • 3 pieces cinnamon
  • 3 green cardamoms
  • 4 cloves
  • 1 tsp garlic paste
  • 1 tsp dry ginger powder / ginger paste
  • 1 tsp turmeric powder
  • salt to taste
  • 5g shahi jeera
  • 4 whole Kashmiri chillies, fried with stalks


Wash the mutton in hot water and set aside.Heat oil in a pan and fry the mutton. After five minutes, add the chilli-water, cinnamon, cardamoms, cloves, garlic paste, dry ginger and turmeric powders. Add salt to taste, cover and cook on low heat for about 20 minutes under dum.

When the mutton becomes tender, add the shahi jeera, cover and cook for further three to five minutes. Garnish with the fried Kashmiri chillies and serve hot.


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