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December 19, 2007

KASHMIRI "DHANIWAL KORMA" (Lamb in a yogurt gravy garnished with coriander)

I have already acquainted you all with WAZWAN- Traditional Kashmiri Cuisine in this previous post and about basic recipes and ingredients in this one, and for all those who are visiting this blog for the first time ,I would just like to say that this Cuisine is unparalleled and the recipes are closely guarded secrets, here I have coaxed my mother- who learnt from the great Waza's (head chef's) herself during her stay in Kashmir to pass them to me as heirlooms!!!

Yes, that's how precious they are!!!!!

I can only just imagine how my mom , a shy young bride then, who had never set foot in the kitchen earlier would meticulously go about learning the nuances of a totally new culture and cuisine , and serve it up on the dinner table to a huge new family .... all for love!!

Now let's get down to cooking this heavenly mutton curry which is so very welcome in this freezing cold-

                          Dhaniwal Korma

                                             Kashmiri Dhaniwal Korma


  • Leg of lamb- 1/2 kg (washed and cut into pieces)
  • Pure desi ghee- 1/2 cup
  • Cooked yogurt- 1 cup (find recipe for this here)
  • Turmeric- 1/2 teaspoon
  • Coriander powder-1 tsp.
  • Black pepper powder- 1/2 tsp.
  • Cloves- 3-4
  • Green cardamoms- 3-4
  • Saffron (zafran)- 1/4 tsp.
  • Onion- 1/2 cup (pureed)
  • Garlic- 1 tsp (ground)
  • Salt to taste
  • Cayenne pepper (deggi mirch)-1/2 tsp
  • Fresh coriander leaves- a handful


Heat ghee in a heavy bottom pan and add the onion and  the garlic and fry till onion turns golden brown , at this stage add the yogurt and all the spices (masalas) and fry very well till ghee separates, now add the lamb pieces and cook on a slow flame stirring frequently.The authentic recipe now calls for the mutton to be cooked, by adding hot water as required till it is tender (will take atleast an hour or more), for all of us hard pressed for time, can make use of the pressure cooker , simply add 3/4 cup HOT water to the cooker ,tip in the lamb which has been previously cooking in the yogurt mixture and give 5-6 whistles ,let pressure drop by itself, garnish with coriander leaves, serve hot with fragrant basmati rice or chapatis.                                       

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Asha December 19, 2007 at 9:12 PM  

I am so sorry that we all missed out on RCI-Kashmir this month.
I agree, Kashmiri cuisine is delicious, glad you posted this.I will make a Kashmiri post sometime next year anyway, love to showcase beautiful Kashmir. Korma looks yum. Enjoy B!:))

Happy cook December 19, 2007 at 9:20 PM  

Delicious . The colour of the sauce is so nice.
Thankyou for sharing such a Authentic recipe

remya December 19, 2007 at 11:04 PM  

wow!!! sounds unique...gravy is sooo rich....

Bharathy December 19, 2007 at 11:30 PM  

This months RCI is Kashmiri foods right?Dint you send over?
Curry looks super delicious!:)

Sagari December 20, 2007 at 9:15 PM  

lamb is my husbends favv i love to learn lamb recipes yours look sooo delecioussss bindya thanks for sharing

Cynthia December 20, 2007 at 10:36 PM  

So you've gone and change the look of this blog again huh? :) I love curried lamb and I can imagine how well the yogurt tenderizes the meat.

bindiya December 21, 2007 at 8:23 PM  

Asha- Yeah I too was looking forward to RCI Kashmir.
Happy- Thanks for the appreciation
Remya- Do try this out.
Bharathy- It was not announced dear.
Sagari- Your husband will love this.
Cynthia-this is the first time ever that I have changed the look???this korma is simply heaven.

Ansh December 22, 2007 at 12:14 PM  


I was skeptical about the authenticity as I clicked on the link to read up.

Kudos girl.. this is as authentic as it gets!!



Sumitha January 18, 2008 at 1:01 PM  

Thanks so much Bindiya to you and your mom for the recipe:)

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