Mamta's Kitchen

Kashmiri Mutton Curry

Kashmiri Mutton Curry

Rashmi Mittal

This is a simple but aromatic mutton dish that can be cooked with lamb too. Serves 4-6


  • 500-750 gm. Mutton, 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

  • Salt to taste

  • For Masala mix

  • 7-8 green cardamoms

  • 1 tsp. (8-10) black peppers

  • 1 tsp. (8-10) cloves

  • A few strands of saffron(a pinch's worth), soaked in 1 tbsp. of warm water.


  1. Heat oil and add cumin seeds, bay leaves, gen and brown cardamoms.

  2. When cumin seeds splutter, add meat and fry stirring frequently until it is nicely browned and all water is absorbed.

  3. Transfer meat to a pressure cooker.

  4. Grind Masala mix ingredients and sprinkle over the meat.

  5. Add salt.

  6. Wash the wok with 1/2 a cup of hot water and add this water to the meat.

  7. Add saffron threads.

  8. Pressure cook for 2 whistles/pressures or 5-6 minutes.

  9. Coll pressure cooker and check that meat is cooked.

  10. Serve hot with freshChapatties or Tandoori Roties and Plain Pulao (Pilaf)Rice.

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