This is a yummy Kashmiri Mutton curry, where I have used some onions. The Kashmiri Pandits traditionally cook without any onion or garlic. Whereas the Kashmiri muslims do make use of them. Mustard oil is the medium of cooking but it is also cooked in ghee in many restaurants.
The addition of Kashmiri chili powder, fennel powder, ginger powder and asafoetida brings out the real flavour of this dish. It goes well with Kashmiri pulao, plain steamed rice, naan or kulcha. So check the step by step pictorial recipe to prepare this great party treat.
There are obviously many versions to this extremely yummy mutton curry. It differs from individual to individual and from one restaurant to the other. Sometimes tomatoes are also added to it.
To get the original fiery red colour, a good amount of kashmiri red chili powder and Ratan Jyot, a root from a plant is used. The latter is not available here, so had to skip it.
Generous amount of mustard oil / ghee is used in the preparation, but I used less amount of oil and it tasted very delicious even with less oil. The dominant flavour comes from the use of ginger powder and fennel powder, the two main ingredients in any Kashmiri cuisine.
- 600 gms. mutton with bones
- 3 tbsp. mustard oil
- 3-4 cardamoms
- 1" cinnamon stick
- 5-6 cloves
- 2 bay leaves
- 1 onion, chopped
- 1/2 cup yoghurt
- 1 tsp. dry ginger powder
- 1 tbsp. fennel powder
- 1/2 tsp. asafoetida
- 2 tbsp. Kashmiri red chili powder
- 1 tsp. cumin powder
- 1 tsp. garam masala powder
- salt to taste
- 1/2 tsp. cardamom powder
- pinch of saffron
- 2 tbsp. kewra water
Heat 1 tbsp. oil in a pan and fry the onion to golden in colour. Drain and keep aside to cool. Make a potli with the whole spices. Soak the saffron in the kewra water.
Blend together onion, yoghurt and all the dry spices (except cardamom powder, saffron and salt) into a smooth paste. Keep aside.
Heat remaining oil and fry the mutton till light brown. Now add the onion paste. Cover and cook till the oil separates.
Add 1 cup water, salt and the potli with all the whole spices. Pressure cook for 20-25 minutes on a low flame after the first whistle. When the pressure is released open the lid and discard the potli.
Add the cardamom powder and saffron. Cover and simmer till you get the desired consistency. Switch off the flame and serve with Kashmiri pulao, plain steamed rice, naan or kulcha.
Heat 1 tbsp. oil & fry onion to golden in colour. Drain & keep aside to cool.
Heat remaining oil & fry the mutton till light brown.
Now add the onion paste.
Cover and cook till the oil separates.
Add 1 cup water, salt & the potli with the whole spices. Pressure cook for
20-25 min. on low flame after the first whistle. Then discard the potli.
Add cardamom powder & saffron. Cover & simmer till a desired consistency.
Serve with Kashmiri pulao, plain steamed rice, naan or kulcha.
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