Kashmiri Daniwal Korma Recipe
Kashmiri Daniwal Korma is a famous dish from the Kashmiri cooking, which is known for its rich and tasty arrangements. The primary element of this dish is daniwal, which is the Kashmiri expression for sheep shoulder.
INGREDIENTS:
To make dhaniwal korma wazwan dish, you will require the following ingredients:
- 1 kg sheep shoulder, cut into scaled down pieces
- 2 onions, finely cleaved
- 2 tsp ginger glue
- 2 tsp garlic glue
- 1 tsp fennel seeds
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 3-4 cloves
- 3-4 green cardamoms
- 1 cinnamon stick
- 1 straight leaf
- 1/2 tsp turmeric powder.
- 1 tsp red stew powder
- 1 tsp Kashmiri red stew powder (for variety)
- 1 tsp garam masala powder
- 1/2 cup yogurt
- Salt, to taste
- Oil, for cooking
- Coriander leaves, for decorate
INSTRUCTIONS:
Here are the moves toward plan Kashmiri Daniwal Korma:
- In a container, dry meal the fennel seeds, cumin seeds, coriander seeds, cloves, green cardamoms, cinnamon stick, and straight leaf until fragrant. Allow it to cool and afterward drudgery to a fine powder.
- Heat oil in a container and broil the onions until brilliant brown.
- Add the ginger and garlic glue and broil briefly.
- Add the ground flavors, turmeric powder, red stew powder, and Kashmiri red stew powder. Broil for a couple of moments.
- Add the sheep shoulder pieces and sear until carmelized.
- Add yogurt, salt, and enough water to cover the sheep. Blend well.
- Cover the skillet and stew for 45 minutes to 60 minutes, or until the sheep is delicate.
- Add garam masala powder and blend well.
- Embellish with coriander leaves and serve hot with naan or rice.
Partake in the rich and delightful Kashmiri Daniwal Korma!