This vibrant Kashmiri dish gets its signature red colouring from plenty of Kashmiri red chilli powder.
The powder isn’t super-fiery, but when combined with the other spices it creates a distinctive rich
flavour that lingers pleasantly on the taste buds.
I KG Mutton (Boneless and with Bone 250 ml of Mustard Oil 1 Bay Leaf 1 Cinnamon Stick 5 Green Cardamom 1 Star Anise 2 Black Cardamom 5 Cloves 1 tsp Cumin Seeds 1/6 tsp Asafoetida (Hing) 3-4 tsp Kashmiri Red Chilli Powder (this is not hot - it's more for colour)I have uses 4 tsp 2 tsp Fennel Seed Powder 1 tsp Dry Ginger Powder 500 ml Water 2 tsp Salt or to taste 2 tbs Fresh Coriander Leaves
150g natural yogurt 10 Saffron Strands - (Whisk both of these ingredients together and set aside).
1. To a heavy bottom skillet/pan, Add Mustard Oil on heat, wait for the Mustard Oil to change it's colour from Dark Yellow to Light Yellow and until it starts to smoke a little.
2. Lower the heat, because we are now about to add spices and they will burn if the oil is hot, now Add bay leaf, cinnamon stick, green cardamom, star anise, black cardamom, and cloves, and cumin seeds.
3. Now increase the heat to high and add the Mutton pieces and shallow fry them for 5 minutes, then add Hing and the Kashmiri Red Chilli Powder and cook for another 10 minutes, now add the fennel seed powder and dry ginger powder along with the yogurt and saffron mix and cook for another 5 minutes.
4. Add water and salt for seasoning and cover with a lid and keep cooking Mutton curry at medium heat for 40-45 minutes. Garnish with fresh coriander leaves, serve.
Serve with Rice, Roti or Nan.
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