Wash meat pieces and put it in a pan with enough water to tenderize it. Also add in it salt, cardamom, fennel and garlic. Cook on medium heat until meat is tender. Remove gravy from the meat.
In another pan heat oil and golden brown onion in it, then add to it also masalas and stir-fry to make smooth gravy.
During cooking also add peeled almond paste and mix well. (Soak almond in hot water to removes the cover and grind them to make paste. Then add this paste in gravy). When gravy gives good odour then add to it meat pieces and remaining stock.
Cook on low flame to give gook flavour. When meat is thoroughly tenderized then add in gravy dry plums and saffron. Mix well.
Cook for few minutes to make gravy thick and red in color i.e. Korma. Serve this Kashmiri Korma after garnishing with coriander leaves.
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