21 July, 2016
Kashmiri Mutton Curry
Date – 10.7.2016
About Recipe –
This recipe is very much similar to rogan josh but it is not mutton rogan josh. This is a fusion dish of north india and kashmiri cuisine. Today I made this and it came out really awesome. So try this non – vegetarian fusion dish and please share your feedback. If you like my recipes please like my facebook page for regular updates.
Preparation time – 15 minutes
Cooking Time – using kadai 1 ½ hour and if using pressure cooker 1 hour
Recipe type – non – veg /main
Cuisine – Kashmiri / Indian
Serve – 4-5
Measurement cup used – 1 cup = 220 ml
Mutton – 1 kg (cut into medium size)
Curd – ¾ – 1 cup (whisked)
Onion – 750 g – 1kg (sliced)
Ginger – garlic – 3 tbsp (crushed or paste)
Fennel seeds / snuff – 1 ½ tsp
Cumin seeds – 1 tsp
Asafetida/ hing – ¼ tsp
Red chili powder – 1 tsp
Kashmiri red chili powder – 2 – 3 tsp (for color)
Bay leaf – 3-4
Clove/lounge – 5-6
Cinnamon stick – 2 inch
Black pepper corns / kalimich – 10 – 12
Black cardamom / elaicha – 3-4
Salt – as per test
Mustard oil – 1/2 – 3/4 cup
Water – ½ – 1 cup
Rinse the mutton very well and drain properly. Set aside.
Take Kashmiri red chili powder and red chili powder in a small bowl, add 3 tbsp water, mix well and set aside.
Take fennel seeds and cumin in blender and make course powder. Set aside.
Pour mustard oil in a kadai and heat it up.
When the oil is proper hot add sliced onion and ½ tsp of salt. Saute it till onion gets soft.
Add ginger – garlic (paste or crushed), fry till raw smell goes off or fry for 2-3 minutes over medium flame.
Add fennel seeds – cumin course powder, fry for a minute.
Add the mutton pieces and asafetida, stir well.
Now fry mutton for 5-6 minutes.
Add whisked curd, red chili paste and salt. Stir well.
Now put the lid and cook mutton for ½ hour over low flame. Stir in between.
After half an hour add ½ – 1 cup of water, bring it to boil again simmer the flame and cook until mutton gets cooked and tender. (for me it took ½ hour to get cooked but it depends upon mutton’s quality)
When the mutton gets cooked I have added 2 tsp of ghee but it is totally optional. If you add ghee it will give a nice aroma to your gravy.
Now turn off the flame. Here your mutton Rogan Josh is ready serve this delicious curry with any Indian bread and rice.
Oil should be proper hot while adding whole garam masala.
Adding ghee is optional but if you add it will give a nice aroma to this curry.
Take red chilli and kashmiri red chili powder in a bowl, add little water and set aside
Heat the mustard oil
When the oil is super hot add whole garam masala, wait for some time
Add sliced onion
With some salt and fry until it gets transelusent
Add ginger garlic paste, saute till raw smell goes off or for 2-3 minutes
Add saffron and cumin course powder, fry for a minute
Along with asafoetida then fry mutton for 5 minutes over medium flame
After 5 minutes add whisked curd
Add chili paste and salt as well, stir well
Now put lid and cook mutton for 1/2 hour at low flame (stir in between)
After 1/2 hour add water and cook mutton until it gets cooked (use lid)
When mutton is cooked add 2 tsp of ghee (optional), stir and turn off the flame
Kashmiri mutton curry is ready
Related recipes –
Hariyali Mutton/Hariyali Mutton Gravy
HOW TO MAKE MUTTON CURRY / MUTTON CURRY RECIPE