Kashmiri Mutton Recipe
Summary
Ingredients
| Mutton | 500 Gram, cut into pieces | |
| Ginger | 1 , chopped fine | |
| Green chilies | 2 , chopped | |
| Ghee | 16 Tablespoon | |
| Coriander powder | 2 Tablespoon | |
| Onions | 2 Large, chopped fine | |
| Sour curds | 2 Tablespoon, beaten | |
| Milk | 1 Tablespoon | |
| Saffron | 1 Pinch | |
| Almonds | 6 | |
| Cinnamon | 3 | |
| Cardamoms | 2 Small | |
| Cardamoms | 2 Small | |
| Red chilies | 3 (Soaked In Water) | |
| Bay leaves | 3 | |
| Salt | 1 1⁄2 Teaspoon | |
| Cloves | 3 |
Nutrition Facts
Serving size: Complete recipe
Calories 3534 Calories from Fat 2722
% Daily Value*
Total Fat 309 g475.2%
Saturated Fat 173.8 g869.2%
Trans Fat 0 g
Cholesterol 983.8 mg327.9%
Sodium 3270.5 mg136.3%
Total Carbohydrates 102 g33.9%
Dietary Fiber 31.2 g124.7%
Sugars 32.6 g
Protein 112 g224.6%
Vitamin A 15.7% Vitamin C 249.6%
Calcium 58.9% Iron 102.1%
*Based on a 2000 Calorie diet
Directions
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.
Chef
