Kashmiri Wazwan Tchere Gosht Korma- Lamb with Dried Apricots

Name: Kashmiri Wazwan Tchere Gosht Korma- Lamb with Dried Apricots
Total time: 2100 s
Yield: 5-6 servings
Cuisine: Indian
Ingredients: 800 gm Lamb (bone-in); 100 gm dried Apricots (soaked); 1 piece Tamarind (Lemon-sized ball soaked); 3-4 chopped Onions; 1 tsp Ginger powder; 1 tsp Fennel powder; 1 tsp Coriander powder; 4 Cloves; 1 " Cinnamon stick; 4 Green Cardamoms; 1 tsp Salt or to taste; 3 tbsp Oil; 2-3 tbsp chopped Coriander Leaves

ZMA @zesty5

#NY
#partymood
#cookpadindia
#newrecipe
#Kashmiricuisine
Tchere Korma or Chaeri Korma or Tcheri Korma is a unique and a flavourful Kashmiri Wazwan dish featuring Mutton cooked in a rich gravy with Apricots. The name comes from Tchere or Chaeri, the Kashmiri word for dried Apricots. This dish is a delightful balance of sweet and savoury flavours. Apricots lend it a unique flavour profile. The dish is a popular Non-Veg side from the State of Kashmir. Mutton (Lamb) is preferred for this dish in authentic Wazwan along with dried Apricots.

Wazwan is a traditional multi course Kashmiri feast with preparation being considered an art form. The gravy often utilises a variety of Kashmiri spices that are lighter and Apricots are used to create a unique flavour profile. A perfect accompaniment or side on many an important occasions, parties, potlucks and family Dinners. It's an excellent option for the party menu. The best part is that it would be loved by all. Meat lovers would certainly love it. For the authentic Red colour, i have used dried Cockscomb flowers that are boiled and strained. This is used in Rogan Josh as well for the authentic colour apart from the Kashmiri Red Chillies. Though it is available in dried form in online stores, I have been lucky to use freshly dried flowers.

Enjoy Cooking with Zeen!

ZMA @zesty5

Enjoy Cooking with Zeen!

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Ingredients

30-35 minutes

5-6 servings

800 gmLamb (bone-in)
100 gmdried Apricots (soaked)
1 pieceTamarind (Lemon-sized ball soaked)
3-4chopped Onions
1 tspGinger powder
1 tspFennel powder
1 tspCoriander powder
4Cloves
1" Cinnamon stick
4Green Cardamoms
1 tspSalt or to taste
3 tbspOil
2-3 tbspchopped Coriander Leaves

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Steps

30-35 minutes

1

Soak the dried apricots in warm water for about 30 minutes. Later drain and set aside. Also boil 4-5 cockscomb flowers.
2

Add mustard oil in a pressure cooker. Heat until it smokes and turns pale yellow in colour. Reduce the flame and add cinnamon, black and green cardamoms, cloves and peppercorns. Saute for a minute until fragrant. Then add finely chopped or sliced onions. After they turn translucent, it's time to add lamb bone-in.
3

Add lamb pieces along with the garlic paste. Cook until it changes colour and is nicely browned on all sides.
4

Stir in ginger, fennel, coriander and kashmiri red chilli powders along with salt. Give it all a good mix. Saute for a few minutes until all the spices coat the meat well. Add enough water to cover the meat and pressure cook as required.
5

Add soaked apricots to the cooked meat. Add cockscomb water, extracted tamarind pulp and cook. Simmer and allow the flavours to meld and the gravy to reduce to a thick sauce like consistency.
6

Cook until the oil separates and the gravy is rich. Garnish with chopped coriander leaves. See the beautiful colour it gets for yourselves. It's all done and ready to be dished out.
7

Serve it piping hot alongside steamed Rice and Rotis both. Enjoy!

Tips

For added flavour, you can garnish with fresh coriander and serve with steamed Rice.

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ZMA @zesty5

on December 31, 2025 17:09

Homemaker by choice and a passionate cook by heart. An aspiring cook who actually never knew anything about Cooking until i became a mother myself.With Motherhood came the responsibilities as well and this was the turning point in my life.I started to learn the ABC's of cooking, taking help from my mother and my MIL. And time just flew. I spread my wings higher and higher. With my love for excellence and innovation, i stepped into a world of homecooks with my exposure to Cookpad one fine day on the social media. And there was no looking back since then and i have not only shared recipes here on this wonderful platform but also have made some lovely friends as well. Today iam successful because of my hard work, dedication and loads of good wishes of my family and my kids in particular.