| Prep Time | 20 minutes |
| Cook Time | 45 minutes |
| Servings |
helping
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Ingredients
- 1 kg mutton
- 1 cup mustard oil ladles of .
- 3 tbsps fennel powder
- Salt 1 tsp (adjustable)
Whole Spices :
- 4 tbsps Jeera Shah
- 2 Bay Leaves
- xbd tsp Asafoetida
- 5 Cloves
- 6 Cardamom Black
- 1 inch Cinnamon
- 4 cups Yogurt (whisked)
- 5 – 6 tbsps ghee
- 2 tbsps Coriander Fresh (chopped)
Ingredients
Whole Spices :
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Instructions
- Wash the mutton and drain water. Keep aside.
- Heat 1/2 cup of oil in a pressure cooker and add mutton in it.
- Add salt and hing, fry for five minutes on full flame.
- Now add around xbd glass water and add fennel powder, black cardamom, cinnamon stick & bay leaves. Pressure cook it up to 3-4 whistles or till the mutton is cooked.
- Take a frying pan, put one remaining oil and heat it till well, remove it from gas and put shah jeera and cloves in it.
- Again put the pan back on low flame and stir for one minute, add whisked yogurt and turn flames on high, keep stirring continuously so that it doesn’t curdle till it boils.
- Now add this boiling yogurt and pure ghee in the mutton and keep it on low flame for 5-6 minutes.
- Turn off the flames and garnish with fresh chopped coriander.
- Serve hot white boiled rice.
Recipe Notes
If you liked this traditional recipe from Kashmir, try making it at home and share your feedback with me in comments below.
Thanks for stopping by!
Love : Shaheen
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