Go Back

Marchwangan Korma


  • Ingredients
  • 1 kg pieces of lamb/goat cut into bite size pcs
  • 3- 4 Tbs oil
  • 2 green cardamoms
  • 5 cloves
  • 2 black cardamoms
  • ½ tsp cinnamon powder
  • ½ inch cinnamon stick
  • 2 Heaped tbs Kashmiri chili powder
  • 1/4 tsp turmeric powder
  • ½ tsp garam masala
  • ½ tsp ginger powder
  • 1 tbs fennel powder


  1. In a bowl mix the chili powder in 3 cups of water and keep aside
  2. Heat the oil, preferably in a dutch oven or a heavy bottomed pan
  3. Slightly crush the green cardamom and cloves and add them in the oil
  4. Add the pieces of lamb, Stir it all together
  5. Add in the cinnamon stick and the black cardamoms
  6. Cook on medium heat, stirring once a while until the lamb starts to turn reddish brown. (about 20 – 30 minutes)
  7. Add in the rest of the spices except garam masala & mix to combine. Add in the salt too.
  8. Now turn the heat to medium high and Add in ¼ C of the red chili water mix into the meat. Stir to combine and keep stirring and let the water evaporate before adding more chili water.
  9. Ensure the meat and spices do not dry up, but enough water has to evaporate and the meat has to release some oil before you add more chili water.
  10. Keep repeating this process until all of the water is used.
  11. After you have added the last batch of water,and it has evaporated, the meat should be fork tender.
  12. --If it is fork tender Add in ¼ C of water and garam masala and let it cook uncovered till the oils separate and the gravy looks like a thick sauce.
  13. --If it is not fork tender yet( sometimes the age of lamb/goat is a factor) add a cup of hot water, cover it and cook on low heat for about 5-10 minutes or until the meat is tender and the thick sauce like consistency is achieved.
  14. Serve with naan, freshly made rotis or plain rice ; a salad of onion, cucumber and lemon juice and a salted chaas to top it off.