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Wednesday, March 30, 2011

Kashmiri Mutton

As the name suggests, this a non vegetarian Kashmiri dish. Its easy to make  infact best part of this dish is that it is easy to make, no onion tomato gravy required and is actually very tasty. This recipe was shared by a dear friend Kavita, again a very good cook . Here, I am sharing the recipe with pictures.

Hope you liked it..

Ingredients :

1. Mutton - 1kg.
2. Curd - 250 gms beaten,
3. Coriander powder - 2 tbs.,
4. Turmeric powder - 1 tbs.,
5. Kashmiri Mirch Powder - 3 tbs.,
6. Hing - A small pinch,
7. Ginger Powder - 2 tbs.,
8. Saunf Powder - 3/4 tbs.,
9. Salt to taste,
10. Mustard Oil - 1 cup
11. Water - 3-4 cup
12. Chopped coriander leaves for garnishing.

1. In a Pressure cooker, heat mustard oil till vapours ome out.

2. Add mutton pieces in hot oil in pressure cooker and fry for 15- 20 minutes, till they turn light brownish in colour.

3. Now add, beaten curd in cooker. Mix well.

4. In a bowl mix coriander powder, turmeric powder, saunf powder, ginger powder, salt, kashmiri mirch powder and 1/4 cup water to make wet masala mixture.

5. To the mutton add a pinch of hing and pour wet masala mixture in it and mix well.

6. Keep tossing the mutton in cooker for another 6-7 minutes and then add 2- 3 cups of water , mix and cover the lid of pressure cooker.

7. Let it cook for 10 minutes or for 7-8 whistles.

8. After 10 minutes, check if it is properly cooked , else give some more time to cook.

9. Once cooked garnish with chopped coriander leaves. Kashmiri mutton is ready to be served.

10. Tastes best with steamed rice.

1 comment:

  1. its similar to the mutton yakhni pashtooni i posted on u r wall.... though it was made in a different way as the pashtoons cook it