Kashmiri Lamb Or Mutton Curry
Kashmiri Mutton Curry
Rashmi Mittal
This is a simple but aromatic mutton dish that is really tasty. can be cooked with lamb too.
Serves 4-6
Ingredients
500-750 gm. Mutton or lamb, cut according to preference. You can use lamb.
2 tbsp. oil or ghee
1 tsp. cumin seeds
4-5 green cardamoms, lightly cracked
2 large, brown cardamoms, lightly cracked
2-3 bay leaves
For the Masala mix
7-8 green cardamoms
1 tsp. (8-10) black peppers
1 tsp. (8-10) cloves
A few strands of saffron (a pinch/few strands), soaked in a little water (2 tbsp.)
1 tbsp. of warm water.
Salt to taste
Instructions
Heat oil and add cumin seeds, bay leaves, gen and brown cardamoms.
When cumin seeds splutter, add meat and fry stirring frequently until it is nicely browned and all water is absorbed. Turn heat off.
Transfer the meat to a pressure cooker.
Wash the wok with 1/2 a cup of hot water and add this water to the meat.
Grind the Masala mix ingredients coarsely and sprinkle over the meat.
Add salt.
Add saffron threads.
Pressure cook for 2 whistles/pressures or 5-6 minutes.
Cool the pressure cooker and check that meat is cooked.
Serve hot with freshChapatties or Tandoori Roties and Plain Pulao (Pilaf)Rice.
