Ingredients: (Marchwagan Korma)
1 kg meat-cut into pieces
12 1/2 cups water
1 cup pure ghee salt to taste
1 Tbsp ground garlic
10 green cardamoms
1 1/2 cups Kashmiri red chilli powder-dissolved in 10 cups of water
4 black cardamoms
4 tsp turmeric powder
5 cinnamon sticks
2 tsp dry ginger powder
1 1/2 cups dry cockscomb (mawal) flowers-heated with 1 1/2 cups water, extract
1 tsp black cumin seeds
1 tsp dry mint leaves
Instructions: (Marchwagan Korma)
Bring the water to a boil in the pan and add the meat. Mix well and then bring the water to a boil again. Remove the pan from the heat and drain the water.
When the meat is cool, wash under cold running water and then keep aside.
In a pan, add the blanched meat, ghee, salt, garlic, green cardamoms and cloves.
Mix well and fry until the meat is light brown in color.
Add the red chill water, black cardamoms, turmeric powder, cinnamon sticks and dry ginger powder.
Stir and bring the mixture to a boil. Lower the heat and cover the pan and cook until the meat is tender. Add some water if need be. Stir occasionally.
Add the cockscomb flower extract, black cumin seeds and dry mint leaves.
Mix well and let the mixture simmer for about 4 minutes.