This is Lal Maas of Kashmir … The only difference the use of Fennel … Amazing texture of Quorma and that degree of Heat is just … Smokes come out of Nose and Ears … If its smoky then it is Marchwangan Korma .
- 1 kg pieces of lamb/goat (cut into bite size pcs)
- 3- 4 Tbs oil
- 2 green cardamoms
- 5 cloves
- 2 black cardamoms
- ½ tsp cinnamon powder
- ½ inch cinnamon stick
- 2 Heaped tbs Kashmiri chili powder
- 1/4 tsp turmeric powder
- ½ tsp garam masala
- ½ tsp ginger powder
- 1 tbs fennel powder
- In a bowl mix the chili powder in 3 cups of water and keep aside
- Heat the oil, preferably in a dutch oven or a heavy bottomed pan
- Slightly crush the green cardamom and cloves and add them in the oil
- Add the pieces of lamb, Stir it all together
- Add in the cinnamon stick and the black cardamoms
- Cook on medium heat, stirring once a while until the lamb starts to turn reddish brown. (about 20 – 30 minutes)
- Add in the rest of the spices except garam masala & mix to combine. Add in the salt too.
- Now turn the heat to medium high and Add in ¼ C of the red chili water mix into the meat. Stir to combine and keep stirring and let the water evaporate before adding more chili water.
- Ensure the meat and spices do not dry up, but enough water has to evaporate and the meat has to release some oil before you add more chili water.
- Keep repeating this process until all of the water is used.
- After you have added the last batch of water,and it has evaporated, the meat should be fork tender.
- –If it is fork tender Add in ¼ C of water and garam masala and let it cook uncovered till the oils separate and the gravy looks like a thick sauce.
- –If it is not fork tender yet( sometimes the age of lamb/goat is a factor) add a cup of hot water, cover it and cook on low heat for about 5-10 minutes or until the meat is tender and the thick sauce like consistency is achieved.
- Serve with naan, freshly made rotis or plain rice ; a salad of onion, cucumber and lemon juice and a salted chaas to top it off.