This traditional kashmiri dish is loaded with flavors like I have never tasted before. The original recipe calls for a root called ratanjot which gives this dish a unique red colour but in the absence of that I have used kashmiri chili powder which is sweeter in taste than regular chili powder and also gives that beautiful red colour. The kashmiri pandits do not use garlic or onion to make this dish but I’ve added it to give the sauce a bit more body. I recently made this for a party and hence cooked almost 3kg of meat but the recipe has been adapted to make smaller quantities.
Mutton (lamb) 1 kg
Whole spices (4 cloves, a few threads of mace, black cardamom, 1/2 inch cinnamon, 3 bay leaves, 3 green cardamom, 6 black peppercorns)
1 small onion chopped fine
2 teaspoons ginger garlic paste
Mustard oil – 2 tablespoon
Curd beaten – half a cup
Salt to taste
1 teaspoon of sugar
2 tablespoon of dry Kashmir chili powder mixed in a little water
2 teaspoons dry ginger powder
3 teaspoons aniseed (saunf) powder
2 teaspoons cumin seeds
2 teaspoon garam masala powder
Half a cup ghee (clarified butter)
Half a teaspoon of asafoetida powder
1/2 teaspoon nutmeg powder
Marinate the meat with ginger garlic paste, mustard oil and salt and leave it aside. Preferably marinate the meat a day before if you can, but if you can’t then at least for a couple of hours, it makes the meat tender.
In a large wok, heat clarified butter. Add the whole spices and cumin. When it turns fragrant add the onion and brown lightly. Next add the marinated meat and cook on a slow flame sealing the meat and browning it. Add salt to taste and the sugar. It will leave water, dry up all the liquid.
Next add the asafoetida, kashmir chili paste and yogurt. Let it simmer for about 15-20 minutes on a slow flame till the meat is cooked. If the liquid had dried up you can add a little water.
Lastly add the ginger powder, nutmeg powder, aniseed powder and the garam masala. Cook for another 5 minutes and server hot with rice or Indian bread like naan.