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Kashmiri Mutton

Madhuri.Dixit's picture
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
  Red chilies 3 (Soaked In Water)
  Bay leaves 3
  Salt 1 1⁄2 Teaspoon
  Cloves 3
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Indian
Course: 
Side Dish
Method: 
Stir Fried
Interest: 
Everyday

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