this is closest to the authentic kashmiri dish you can make.The original is made by special chefs in kashmir called "WAZA"
non vegetarian 4 servings
1 kg meat ,cut into pieces
15 cups/ 3 lt water
2 tsp salt
1 tsp garlic
1 cup pure desi ghee
4 to 5 cloves
8 green cardamons
5 tsp tumeric powder
2 tsp onion paste
4 tsp kashmiri red chilli dissolved in 1 cup water(boiled chillies in water, water to be preserved for use)
1/2 tsp saffron(add it to 2 tsp of warm water)
1 cup dry cockcomb flower(heat with 1 cup water)
1/4 tsp black pepper powder
Boil the meat in the water, remove the scum with a ladle until water is clear.Add the salt and garlic.Boil until meat is half done( if u cook ur usual meat with pressure cooking, u can give 3 wistles to make it half done if boling is takin too much time).Remove form heat and take out the meat pieces.Wash in cold water.Keep aside.Also strain the meat stock and keep aside.Start boiling the stock and add the meat again to it.
Nowin oanother pan heatghee, when warm add cloves and suate until crackle.Remove from heat , sprinkle 1 tbsp of waterand cover(be careful while doing this as the ghee will spurt, immediately covering with lid will be safest)
Now to the boiling stock add the green cardamon, tumeric powder.,clove flavoured ghee and onion paste. boil for 10 min.
Stir in red chilli water.reduce heat and cook til meat tender.
Add the cockscomb extract, saffron water and black papper.Mix well and bring to rapid boli.
Boil for a thick consistency.And serve with white rice.