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Daniwal korma
دانہٕ وال قورمہ: Kashmiri wazwan mutton in yogurt and onion gravy finished with fresh coriander
IndianDaniwal korma is one of the gentler dishes of the Kashmiri wazwan, the many-course Muslim wedding feast cooked by the waza, and it is also a favourite for Eid lunches at home. Mutton is cooked with fried onion and whisked yogurt, scented with cardamom and fennel, and finished with a great fistful of fresh coriander, 'daniwal', that turns the pale gravy green-flecked and fresh. It is served with plenty of rice. The common mistake is adding cold yogurt to a hot pan, which makes it split; whisk it smooth and stir it in off the heat. Chef's tip: fry the onions dark gold, then grind them to a paste with the yogurt for a silky, nutty gravy.
- Total time
- 95 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For the korma
- 1 ¾ lb mutton on the bonecut into curry pieces
- 5 tbsp ghee or oil
- 3 onionsthinly sliced
- 9 oz thick plain yogurtat room temperature
- 6 green cardamom podslightly crushed
- 4 cloves
- 1 ⅝ in cinnamon stick
- 1 tbsp garlic paste
- 2 tsp ground fennel
- 2 green chilliesslit
- 1 ½ tsp salt
- 2 ½ cups hot water
- 2 ⅛ oz fresh corianderleaves and tender stems, chopped
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Method
0/6 doneStep 1: Heat 5 tbsp ghee or oil in a heavy pot over medium heat. Fry 3 onions for 12–15 minutes, stirring, until deep gold. Lift out half, leaving the rest in the pot.
15 minStep 2: Blend the lifted onions with 9 oz thick plain yogurt to a smooth paste.
2 minStep 3: Add 6 green cardamom pods, 4 cloves and 1 ⅝ in cinnamon stick to the pot and fry 30 seconds, then add 1 tbsp garlic paste and 1 ¾ lb mutton on the bone. Sear 8 minutes on high until the meat is browned.
9 minStep 4: Add 2 tsp ground fennel, 1 tsp ground dry ginger (sonth), 2 green chillies and 1 ½ tsp salt and fry 2 minutes. Take the pot off the heat and stir in the onion-yogurt paste, a spoonful at a time, so it does not split.
4 minStep 5: Return to low heat and cook 5 minutes, stirring, until the fat starts to glisten on top. Add 2 ½ cups hot water, cover and simmer 50–60 minutes until the meat is tender and reaches at least 160°F.
60 minStep 6: Uncover and cook 5 minutes until the gravy is creamy and coats a spoon. Stir in 2 ⅛ oz fresh coriander, simmer 2 minutes until it wilts, and serve with rice.
7 min
Nutrition per serving
- Calories
- 520 kcal
- Protein
- 40 g
- Carbs
- 12 g
- Fat
- 35 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does daniwal korma take?
- About 95 minutes in total: 15 minutes to prepare and 80 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of onions?
- 2 shallots per onion.
- What can I use instead of thick plain yogurt?
- Sour cream or buttermilk, same amount.
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