This is a traditional Kashmiri cuisine, which has a number of versions. It is usually cooked without any onion or garlic. But I took the liberty of adding them in the curry. The use of Kashmiri chillies gives it the distinct fiery red colour to this dish. It is served on a bed of hot, steamed rice but can also be had with naan or kulcha.
- 500 gms. mutton on bones, cubed
- 3 tbsp. mustard oil
- 2 bay leaves
- 1" cinnamon stick
- 5 cloves
- 2 green cardamoms
- 1 black cardamom
- 1 tsp. fennel seed powder
- 2 pinches of asafoetida
- 2 onions, chopped
- 1 tsp. ginger powder (saunth)
- 1/2 cup yoghurt
- 1 tbsp. kashmiri chili powder
- 1/2 tsp. turmeric powder
- salt to taste
- 1 tsp. coriander powder
- 1 tsp. coriander leaves, chopped
Heat oil and temper with bay leaves, asafoetida, cloves, cinnamon, green & black cardamoms. Add the onions and saute till light brown.
Then add the coriander powder, red chili powder, fennel powder, ginger powder and turmeric powder mixed with a little water and fry till the oil separates.
Add the lamb cubes and yoghurt and mix so that it is well coated with all the masalas. Add 1 1/2 cups water and salt. Pressure cook on low flame for 25 minutes after the first whistle. Serve, garnished with coriander leaves.