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
2 lbs. pieces of lamb/goat’s meat
4 TBS oil / ghee
4 green cardamoms
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..
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 …