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21 July, 2016

Kashmiri Mutton Curry

Comments : 1 Posted in : Non-veg main course on by : nrdubey Tags: , , ,

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 

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Ingredients;

 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

 

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  METHOD:

  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.

 

   TIPS:

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.

 

In Short 

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Take red chilli and kashmiri red chili powder in a bowl, add little water and set aside

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Heat the mustard oil

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When the oil is super hot add whole garam masala, wait for some time

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Add sliced onion

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With some salt and fry until it gets transelusent

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Add ginger garlic paste, saute till raw smell goes off or for 2-3 minutes

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Add saffron and cumin course powder, fry for a minute

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Add mutton

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Along with asafoetida then fry mutton for 5 minutes over medium flame

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After 5 minutes add whisked curd

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Add chili paste and  salt as well, stir well

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Now put lid and cook mutton for 1/2 hour at low flame (stir in between)

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After 1/2 hour add water and cook mutton until it gets cooked (use lid)

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When mutton is cooked add 2 tsp of ghee (optional), stir and turn off the flame

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Kashmiri mutton curry is ready

Related recipes –

Hariyali Mutton/Hariyali Mutton Gravy

Hariyali Mutton/Hariyali Mutton Gravy

HOW TO MAKE MUTTON CURRY / MUTTON CURRY RECIPE

HOW TO MAKE MUTTON CURRY / MUTTON CURRY RECIPE

 

 

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