Chicken Dhaniwal
Kashmiri lamb korma
Marzwangan korma
- 1 KG CHICKEN, in pieces
- 2 ONIONS, chopped
- 1/2 TSP TURMERIC
- 2 CLOVES GARLIC, chopped
- 5 CARDAMOM PODS, cut open and use inside seeds
- 3 CLOVES
- 2 CINNAMON STICKS
- BUNCH OF GREEN CORIANDER, chopped
- 2 CUPS YOGURT
- 1 KG LAMB, in cubes
- 1/2 TSP TURMERIC
- 1/2 TSP ANISEED
- 1 TSP PAPRIKA POWDER
- 2 CHILI PEPPERS, chopped
- 6 CARDAMOM PODS, cut open and use inside seeds
- 6 CLOVES
- 2 CINNAMON STICKS
- PIECE OF GINGERROOT, grated
- 1/2 TBSP TAMARIND PULP
Put the chicken in a pan together with 2 cups of water, turmeric, cardamom and pepper and salt to taste. Bring to the boil and simmer for 20 minutes. Stir fry the onions 10 minutes. Add the garlic, cloves, cinnamon and yogurt, bring to the boil and simmer for 10 minutes. Add the chicken and cook on middle high heat until the sauce thickens. Stir in the coriander.
Add 1 liter water, turmeric and salt to taste to the lamb, bring to the boil and cook half an hour. Stir fry the aniseed, paprika powder, peppers, cardamom, cloves and ginger for three minutes. Drain the lamb and add, stir fry two minutes more. Add the tamarind, the cinnamon and half a cup of water and simmer for 15 minutes.
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