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| Main ingredients | Mutton on the bone, Kashmiri dried red chillies, Cumin seeds, Cloves, Green cardamoms, Fennel powder, Dried ginger powder, Yogurt |
| Cuisine | Kashmiri |
| Course | Main course mutton |
| Prep time | 2-3 hours |
| Cook time | 35-40 minutes |
| Serve | 4 |
| Taste | Spicy |
| Level of cooking | Easy |
| Others | Non vegetarian |
Ingredients
- 750 grams mutton, cut into 2 inch pieces on the bone
- 10-12 Kashmiri dried red chillies, soaked for 2-3 hours and drained
- 3-4 tablespoons oil
- 2 teaspoons cumin seeds
- 3-4 cloves
- 3-4 green cardamoms
- 2 teaspoons fennel (saunf) powder
- 1 teaspoon dried ginger powder (saunth)
- Salt to taste
- ½ cup yogurt
- Fresh coriander sprig for garnish
Method
- Put the soaked dried red chillies in a blender jar, add ½ cup water and blend to a fine paste.
- Heat oil in a pressure cooker, add cumin seeds and let them change colour.
- Add cloves and green cardamoms, mix and sauté well. Add blended paste, mix well and saute till oil separates.
- Add mutton, mix and sauté on high heat for 5-6 minutes.
- Reduce heat to medium, add fennel powder, dried ginger powder and salt, mix well and saute for 1-2 minutes.
- Add yogurt, mix and cook till oil separates.
- Add ½ cup water, mix, cover the cooker and cook under pressure for 4 whistles.
- Open the cooker once the pressure has reduced completely. Transfer into a serving bowl, garnish with coriander sprig. Serve hot.
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