- Powder the whole spices (Cinnamon, cloves, green cardamom & Cumin Seeds) together excluding the black cardamom and bay leaf & set aside. In another small bowl, add the Kashmiri Chilli powder, fennel seed powder and ginger powder with 1/4 cup of water and mix together. In a heavy bottom pot, heat the ghee & oil on medium high then add the black cardamom & bay leaf to the oil. Then add the sliced shallots and fry them on medium-low heat until they start caramelizing and turning golden brown. Add the ginger garlic paste and fry for a minute or two. Then add in the mutton cubes and turn up the heat browning the meat well. Once the meat is browned on all sides, add the Kashmiri chilli spices we mixed with water and fry it for 2-3 mins. Stir in the whisked yogurt, a pinch of saffron and salt to taste. Cover and let the curry simmer on medium for 15 mins until the oil starts separating from the curry. Once you see the oil start separating, add half of the powdered garam masala and add a cup of water. now transfer the curry to a pressure cooker and cook on high for 8-10 mins then natural release the pressure. Check to see if the meat is tender and turn off the heat. Garnish with chopped cilantro and serve with basmati rice or Naan.
Kashmiri gravy
#myrecipe
By Shaalini Shaalu
Feb, 15th
555
Servings
4 persons
Cook Time
30 minutes
Ingredients
16
- 18
Ingredients
- Mutton
- Ghee
- Shallots
- Ginger garlic
- Red chilli powder
- Ginger
- Fennel powder
- Curd
- Water
- Saffron
- Salt
- Corinader
- Cumin
- Bay leaf
- Cinnamon
- Cloves
- Cardamom
- Black cardamom
