This is an authentic signature kashmiri dish. It is non-spicy and a mildly flavoured Mutton gravy cooked in yoghurt and other dry spices. The dominant flavour and aroma comes from the use of fennel and dry ginger powder. It has a soup based gravy which is best relished with pulao, plain steamed rice, naan or tandoori roti. So check below a step by step guide with pictures to prepare this mouth-watering delicacy.
- 500 gms. mutton bones, cut into medium pieces
- 1 cup yoghurt
- 1 cup milk
- 1 tsp. fennel powder
- 1 tsp. sonth (dry ginger powder)
- 1/2 tsp. cumin powder
- 1 tsp. roasted chickpea flour (opt)
- salt to taste
- 1 tbsp. oil
- 2" cinnamon sticks
- 4-5 green cardamoms
- 3 bay leaves
- 2 tbsp. ghee
- 1 tsp. mint leaves, chopped / 1/2 tsp. dry mint leaves
Pressure cook the mutton in 2 cups water for 20 minutes on a low flame after two whistles. Keep aside.
Whisk together yoghurt, milk, salt, fennel powder, sonth, chickpea flour and cumin powder. Keep aside.
Heat oil in a pan and temper with bay leaves, cinnamon and cardamoms. Add the yoghurt mix and simmer, stirring continuously on a low flame for 10-12 minutes.
Add the boiled mutton along with the stock. Cover and simmer for 10 more minutes. Add the ghee and further simmer for 5 minutes.
Add the chopped mint and switch off the flame. Serve hot with plain steamed rice, pulao or naan / tandori roti.
1. Traditionally dry mint leaves powder is used. If you have do use it. I added some chopped mint leaves and it was not available at that moment.
2. As this dish is non-spicy, you can 2-3 green chilies to it.
Pressure cook the mutton in 2 cups water for 20 minutes on a low
flame after two whistles.
In a bowl, whisk together yoghurt, milk, salt, fennel powder, sonth,
cumin powder and roasted chickpea flour.
Heat oil in a pan & temper with bay leaves & whole garam masala.
Add the yoghurt mix and simmer, by stirring continuously for
10-12 minutes on a low flame.
Add the boiled mutton and the stock.
Cover and simmer for 10 minutes, stirring at intervals.
Add the ghee and simmer further for 5 minutes.
When done, add the mint leaves and switch off the flame.
Serve hot with pulao, steamed rice, naan or tandoori roti.