Marchwagan Korma (Red hot lamb curry)

Marchwagan Korma (Red hot lamb curry)

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Servings: 8
Calories: 720


  • 2.2 lb Lamb cut into pieces
  • 96 floz Water
  • 7 oz Ghee
  • Salt to taste
  • 1 tbsp Garlic lasan, ground
  • 10 Green cardamom choti elaichi
  • 5 Cloves laung
  • 1 1/2 cups Kashmiri red chilli powder dissolved in 10 cups water
  • 4 Black cardamom badi elaichi
  • 4 tsp Turmeric haldi powder
  • 5 x 2 inch sticks Cinnamon dalchini
  • 2 tsp Ginger powder sonth
  • 11 floz Dry cockscomb mawal flowers, heated with 1 1/2 cups water, extract
  • 1 tsp Black cumin shahi jeera seeds
  • 1 tsp Dry mint pudina leaves, crushed


  • Bring the water to the boil in a pan; add the lamb. Mix well and then bring the water to the boil again. Remove the pan from the heat and drain the water. When the lamb is cool, wash under cold running water. Keep aside.
  • In a pan, add the blanched lamb, ghee, salt, garlic, green cardamom, and cloves. Mix well. Fry until the lamb is light brown in colour.
  • Add the red chilli water, black cardamom, turmeric powder, cinnamon sticks, and ginger powder. Stir and bring the mixture to the boil. Lower heat, cover the pan and cook until the lamb is tender. Add some water, if necessary. Stir occasionally.
  • Add the cockscomb flower extract, black cumin seeds, and dry mint leaves. Mix well and let the mixture simmer for 3 - 4 minutes.
Calories: 720 kcal
Carbohydrates: 28 g
Protein: 27 g
Fat: 61g
Saturated Fat: 29 g
Trans Fat: 1 g
Cholesterol: 155 mg
Sodium: 823 mg
Potassium: 1238 mg
Fiber: 18 g
Sugar: 3 g
Vitamin A: 13170 IU
Vitamin C: 2 mg
Calcium: 224 mg
Iron: 11 mg
Cuisine Indian
Ingredients Lamb
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