Alubukhar Korma / Kashmiri Cuisine


Alubukhar Korma is a tangy and delicious Kashmiri gravy which is prepared using Lamb and Dried plums. The lamb pieces are pressure cooked along with a spices and further cooked by adding dried plums and tamarind extract. The combination of dried plums and tamarind extract gives a tangy and very mild sweet flavoured curry. This curry pairs perfectly with hot plain rice and also, can be served with Roti / Naan.


Ingredients :

1/2 kg Lamb, cut into small pieces
1/2 Cup Dried Plums
1/2 Cup Oil
1/2 Tsp Garlic paste
1 - 2 Cloves
1 inch Cinnamon stick
3 - 4 Green Elachi / Cardamom
1 1/2 Tsp Kashmiri red chilli powder
1/2 Tsp Turmeric powder
1/4 Cup Tamaring extract
Salt to taste

Method :

Wash and soak dried plums before starting the cooking process.
Heat oil in a pressure cooker and add lamb pieces followed by cloves, elachi and cinnamon stick.
Fry until it turns golden brown.
Add Kashmiri red chilli powder followed by turmeric powder and approx. 2 - 2 1/2 cups of water.
Pressure cook it for 10 - 15 minutes and switch off the flame.
Wait until the pressure gets released and add the soaked plums along with tamarind extract.
Cook until the plums get cooked and the gravy thickens.
Once done, transfer it to a bowl and serve.


Serving Options :

Serve with hot plain rice and roti.










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