Kashmiri Marchwagan Korma / Red Hot Meat Curry …


Marchwagan mutton is a famous Spicy meat based cuisine from Kashmir . Meat is cooked using whole spices along with Kashmir red chili powder as its main ingredient . Kashmiri red chillies gives beautiful red color to the gravy without making it too spicy . Paprika is a good substitute for Kashmiri chilies…

Cooking time : 1 hour
Serves 4

2 lbs. pieces of lamb/goat’s meat
4 TBS oil / ghee
4 green cardamoms
6-8 cloves
3-5 black cardamoms
1 tsp cinnamon powder 1 inch cinnamon stick 3 Tbs Kashmiri chili powder Or Paprika1tsp garam masala powder1Tbs dry ginger powder 1 tbs fennel powderSalt as per taste 1/2 tsp turmeric powder 3 cups warm water


Mix 3 tbs kashmiri red chili powder in 3 cups warm water and keep aside .
Heat 4 tbs oil in a dutch oven or a pan .
Add Green cardamom and cloves to the hot oil making sure tgey do not burn .
Now add the meat and stir well .
Add cinnamon stick and black cardamom to the meat .
Cook the meat on medium heat, stirring in between until the meat turns brown .
Once the meat is brown , add ginger powder, fennel powder , turmeric powder and salt and mix well .
Now add half of the Kashmiri red Chili Powder water and cook the meat on medium to low heat ( you can even use the pressure cooker )
Keep on checking the meat stirring occasionally and add rest of the chili water when required .
Once the meat is tender add 1/2 cup warm water and garam masala and let the meat cook uncovered till the curry becomes thick .
Serve hot with Naan, Roti , Chapati or steamed rice .
I have served this mutton curry with Indian Chapati. Along with steamed rice and stir fried crispy baby potatoes . Recipe can be found HERE..

Note :
I had to add extra 1cup of plain water for the meat to get tender..
You can even use pressure cook to make the meat tender .
I have used goats meat for this recipe . You can use any meat or poultry of your choice.

I am Bringing this to Angie’s Fiesta Friday #59 to share with other blogger friends …


  1. Your photo reminds me of osso bucco, even though it’s a completely different dish (diffferent species of animal even and different cut). I think it’s the bones full of missing marrow and the red sauce. Of course, this red sauce is less innocent that the tomato-based sauce of osso bucco, but that’s fine by me 😉

  2. This looks really really good. I would head for those bones with the marrow first, and yes the Kashmiri red chillies definitely give it the rich and vibrant color!

  3. Wow! That meat is succulent!!!! I’ve just had a dinner, but easily could try your dish! Also interesting to know about Kashmir chillis, should I sub it with hot or mild paprika?
    Thank you for bringing it to FF! Enjoy!

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