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Kashmiri Mutton Korma

Shoulder meat - 1 kg (boneless)
Kashmiri red chillies - 20
Tamarind - 25 gm
Turmeric - 1/2 tsp
Aniseed powder - 1/2 tsp
Ginger powder - 1/2 tsp
Salt to taste
Oil - 6 tbsp
Black cardamom - 3
Cinnamon - 1 stick


  • De-seed, soak and puree the red chillies.
  • Soak tamarind in 1/2 cup of hot water for 15 minutes then extract juice from it. 
  • Put the meat in apan along with turmeric, salt and 3 cups of water. Bring to boil.
  • Cover the pan, cook in low flame for about an hour till the meat is almost tender.
  • Separate the meat pieces and retain the broth.
  • In a bowl, put the chilli puree, aniseed and ginger powder and 4 tbsp of water and make a smooth paste.
  • Heat the oil in a wide, heavy bottomed pan on a medium flame. Add cinnamon and cardamom. 
  • Add tamarind juice and chilli mixture. stir and fry until the oil floats.
  • Now put the mutton pieces.Stir and fry them for 5 minutes.
  • Add the retained broth and stir well.
  • Continue to stir till the gravy is thick.
  • Serve.
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