KASHMIRI MUTTON CURRY

Neni Qaliya

 

 Kashmiri Mutton curry

Ingredients...

1 kg Meat

1 cup Milk

1 cup Curd

1 tsp Cumin Seeds

2 tsp saunth powder

1 tbsp Aniseed powder

1 tsp turmeric powder

Whole aniseeds 1 tsp

2 nos. black cardamom

1/2 tsp red Chili Powder

1/2 tsp Turmeric

1 tsp. vari masala /garam masala

5 Green Cardamoms

2 Cloves

1 ladle Mustard Oil

Salt to taste

Method

In a pressure cooker add meat and turmeric and whole aniseeds, along with half of chili powder, 2crushed big cardamoms, salt and a pinch of asafoetida. Add enough water and pressure cook mutton upto 2 whistels

Churn curd and milk well.

Take out mutton pieces and keep the broth aside in big vessel

In the broth add the milk and curd mixture and powdered aniseed, dry ginger powder

Bring it to boil again.

When half of broth left add meat pieces

Let it simmer on low heat.

In a wok heat the mustard oil, till smokey.

Add another pinch of asafoetida, cloves and the cumin seeds.

Stir well

Add this oil along with fried Spices to the meat in a big vessel which is simmering.

Stir with a ladle and let cook on low heat, till the meat is tender.

Now add ver masala /garam masala, and a bit crushed green cardamoms. stir and serve the Qaliya with rice.