Mutton korma, mutton yakhni & firni - kashmiri cuisine

Ingredients

1) For Mutton Korma :

• 1 1/2 kg mutton, cut into medium pieces
• 6 tablespoon oil
• 1 cinnamon stick
• 5 cloves
• 1 teaspoon fennel powder
• 1 1/2 teaspoon dried ginger powder
• 2 teaspoon Kashmiri red chilli paste
• 750 g yogurt
• 1 tablespoon Kashmiri onion paste / pran
• 3 1/2 cup mutton stock
• 1/4 teaspoon garam masala powder
• 1/2 teaspoon black cardamom powder
• Salt to taste

2) For Mutton Yakhni & Firni :

• 400 g mutton, chopped and washed
• 2 large onion, chopped
• 1 tablespoon ginger - garlic paste
• 1 tablespoon cashew nut paste
• 300 g yogurt
• White pepper powder to taste
• Salt to taste
• 50 g cooking oil
• Fresh cream to garnish
• Fried red chilli to garnish

Firni :

• 1/4 cup ( 50 g ) basmati rice
• 1/4 cup ( 60 ml ) water
• 6 1/2 cups ( 1 1/2 litres ) milk
• 3/4 cup + 2 1/2 tablespoons ( 180 g ) sugar
• 1 teaspoon ( 5 g ) green cardamoms, husks removed, seed powdered
• 15 ( 8 g ) pistachio, shredded
• 3) For

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Photos of members who cooked this recipe

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