| Prep Time | 20 minutes |
| Cook Time | 60 minutes |
| Servings |
helping
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Ingredients
Whole Spices :
- 2 cardamom Black
- 4 cardamom Green
- 4 Cloves
- 1 inch Cinnamon
- 1 Bay leaf
- xbd tsp Black pepper
- 1 tsp Fennel powder
- xbd tsp Asafoetida
- 2 tsps chili powder Kashmiri red
- xbd inch Ratan jot root (infuse it in heated oil)
- 1 tsp Salt (adjustable)
- 6 tbsps mustard oil
For Marination :
- 1 tsp Fennel flake
- xbc tsp Cinnamon powder
- 1 tsp chili powder Kashmiri red
- xbd tsp Black pepper powder
- xbd tsp Cardamom powder
Ingredients
Whole Spices :
For Marination :
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Instructions
- Wash mutton nicely and drain water completely.
- Marinade the mutton with mentioned ingredients under Marination for approx 1-1.5 hrs. Cling wrap the bowl and refrigerate it for better results.
- Heat oil in a heavy bottomed wok and add bay leaf and other whole spices mentioned.
- Immediately add marinaded mutton and mix well. Fry on medium to high flames stirring occasionally.
- Now add asafoetida and stir well.
- Add almost 1 cup of water in the mutton mix and allow it to cook with lid closed.
- In a separate bowl, add yogurt and red chili powder & fennel powder and whisk nicely.
- Take off the lid and add whisked yogurt and mix well such that everything incorporates nicely.
- Adjust salt as needed
- Now add Ratan Jot / root infused in oil in the mutton and cook till mutton is soft and tender.
- Garnish with fresh coriander and serve hot.
Recipe Notes
If you liked this authentic Kashmiri Mutton delicacy, don’t forget to leave a comment below, i’ll be happy to read your feedback.
Thanks for stopping by!
Love : Shaheen
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