This is an authentic Kashmiri Mutton curry, which is generally prepared by the Kashmiri Pandits. It is traditionally cooked without any onion, garlic or tomatoes. Adding yoghurt is optional. 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 where onion, garlic and sometimes tomatoes are also used.
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.
- 500 gms. mutton with bones
- 2-3 tbsp. ghee
- 2-3 cardamoms
- 1" cinnamon stick
- 1 mace (jaiphal)
- 2-3 tbsp. yoghurt
- 1 tsp. dry ginger powder
- 1 tbsp. fennel powder
- 1/2 tsp. asafoetida
- 2 tbsp. Kashmiri red chili powder
- salt to taste
- 1 tsp. cumin powder
- 1 tsp. garam masala powder
- 1/2 tsp. cardamom powder
- pinch of saffron
In a bowl, mix together yogurt, ginger powder, fennel powder, Kashmiri red chili powder and asafoetida into a paste. Keep aside.
Heat ghee in a pan and temper with cardamoms, cinnamon and mace. Then add the mutton and fry till light brown.
Now add the spice paste. Cover and cook till the oil separates. Add 1 cup water and salt. Pressure cook for 20-25 minutes on a low flame after the first whistle.
Transfer the contents back to the pan. Add the cumin powder, garam masala powder, cardamom powder and saffron.
Cover and simmer on a medium flame till the ghee comes to the surface and you get the desired consistency. Serve with Kashmiri pulao, plain steamed rice, naan or kulcha.
Heat ghee & temper with cardamoms, cinnamon & mace. Add mutton & fry
till light brown.
Add spice paste. Cover and cook till the oil separates.
Add 1 cup water & salt. Pressure cook for 20-25 min.on a low flame
after the first whistle.
Transfer the contents to the pan. Add cumin powder, garam masala
powder, cardamom powder & saffron. Cover & simmer till ghee comes
to the surface and you get the desired consistency.
Serve with Kashmiri pulao, plain steamed rice, naan or kulcha.
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