Marzwangan Korma

Heat ghee in a pan and fry the mutton cubes till they are lightly browned. Then add the yoghurt, all the dry spices and 1/2 cup water.

Mix everything well. Cover and simmer till it is almost dry. Add 3/4-1 cup water and pressure cook for 20-25 minutes on a low flame after the first whistle.

Heat the oil in a pan and fry the dry red chilies and pour this tempering to the prepared mutton curry. Serve with plain steamed rice or Kashmiri pulao.