Kashmiri Mutton Recipe
Ingredients
500 gms. mutton, cut in pieces
1 ginger, chopped fine
2 green chillies, chopped
16 tablespoons ghee
2 tablespoons coriander powder
2 big onions, chopped fine
2 tablespoons spur curds, beaten
1 tablespoon milk
A little saffron
Grind together:
6 almonds
2 big cardamoms
3 cinnamon
2 small cardamoms
3 red chillies, soaked in water
3 bay leaves
1 1/2 teaspoon salt
3 cloves
Directions
Soak the saffron in milk.
Heat the ghee, fry the onions lightly, add the mutton and ginger.
Keep stirring briskly for five or six minutes.
Add the curds and cover the pan tightly.
Cook on a very low fire.
When the meat begins to stick to the bottom, pour in one cup of water, green chillies and coriander powder.
Cover and cook for ten more minutes.
Add another cup of water when the meat is nearly tender, put in the ground ingredients and saffron and milk.
Remove from the fire when the meat becomes tender.
This dish, which should be quite dry is usually served as a snack with parathas or tandoori roti.
Heat the ghee, fry the onions lightly, add the mutton and ginger.
Keep stirring briskly for five or six minutes.
Add the curds and cover the pan tightly.
Cook on a very low fire.
When the meat begins to stick to the bottom, pour in one cup of water, green chillies and coriander powder.
Cover and cook for ten more minutes.
Add another cup of water when the meat is nearly tender, put in the ground ingredients and saffron and milk.
Remove from the fire when the meat becomes tender.
This dish, which should be quite dry is usually served as a snack with parathas or tandoori roti.
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