Today’s Tiffin

Kashmiri spinach (stir-fried in mustard oil and chilli) and that infamous specialty of Kashmir, mirzwangaan korma (meat cooked with 20 chillies).  The korma is nothing like the sordid sweet/creamy monstrosities served in the majority of ‘Indian’ restaurants in the UK; it is almost dry (a style of serving meat rarely favoured by most of us white folk) but made deliciously tender by slow cooking, where the meat absorbs chilli, tamarind and aniseed-like ground fennel to produce a quite wonderful dish.  I could have definitely used some crumbly seermal bread – stained with saffron milk, of course – to help these dishes down, but this time I had to make do with plain basmati rice.

Kashmiri paraag and mirzwangan korma


One response to “Today’s Tiffin

  1. mmm fantastic! I love your tiffins!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s