!! Kashmiri Mutton !!

H

ey  guys..!! This time  I’m very late to bring u new recipes from my kitchen..I know everyone will forgive me as it was the Bong-festive  season for all of us..Like u all I was very busy celebrating Durga Puja..Though I’m miles away from home..but here in Dallas we all had a blast..truly I enjoyed a lot..The Antorik, a Bengali community here arranged Durga Puja with all its flavors..

I’m trying to give u a Mutton treat this time..Mutton is my favourite dish..I have tried to prepare mutton in a different style..I love to cook mutton any time..but the problem with many of us is cooking the mutton pieces very well..So I suggest to always use a pressure cooker for cooking it..As it will take less time to cook & u can get the traditional soft & spongy bite of it very easily..Mutton Kasha is famous all over Bengal..but I’ve come with another one. My husband likes aloo or potato in mutton ..& u know the taste of potato is very different in mutton gravy..& I too love it..But I’ve tried this recipe without potato..I’ve put lots of Mughlai ingredients for this recipe..It went really good..So here comes Kashmiri Mutton..

I want to dedicate this recipe to one of my regular blog reader or better I can say to my Bro(Sourav da)..I’m glad to keep ur wish of posting mutton recipe & ur encouragement for my blog..Do definitely try it..:)

Kashmiri Mutton

Ingredients

Fresh Mutton pieces ( with bone) ; chopped  red onion  ;  chopped capsicum ; tomato puree made from boiled & peeled tomato with 1 tsp of white oil in your blender ; chopped garlic cloves ; ginger paste ; paste of poppy seeds + kaju ; 8 to 10 strands of saffron soaked in 3 tsp of  lukewarm milk ; kashmiri red chili powder ; turmeric powder ; white pepper powder ; roasted kabab chini & shah jeera made into powder ;  2 whole dried red chili(u can de-seed) ; 2 clean  bay leaves ; whole garam masala (  cardamon , cloves , cinnamon ) ; salt & sugar ; ghee ; mustard oil ; chopped almonds & raisins for garnishing..

How to make..?

·       Cook mutton in pressure cooker with water & few chopped onions & garlic along with 2 tsp of mustard oil. Keep the mutton stalk & cooked mutton pieces separately..

·       Take a deep fry pan or our usual kadai. Now add 3 tsp of ghee along with 2 tsp of mustard oil. One by one start adding bay leaf, whole red chilies, whole garam masala , roasted kabab chini & shah jeera powder. As they start heating up add chopped garlic , onion, capsicum. Fry till translucent , add tomato puree & ginger paste to it. As  oil leaves the mixture add boiled mutton pieces(not the mutton stalk now) and coat the mutton pieces  very well.

·       In another fry pan add ½ tsp of ghee , 1 tsp of turmeric powder , 1 tsp of kashmiri red chilli powder.Saute it well and pour mutton stalk to it and bring to boil…to get a reddish colour. Add this to the mutton in kadai for gravy.

·       Now cover the kadai with lid and let it get cooked well in low flame.As the oil comes out from the gravy add poppy seeds + kaju paste.. & then blend it very nicely With needed amount of salt & a pinch of sugar.

·       Then add the saffron soaked milk to it..Blend everything well..For more gravy u can add mutton stalk to it..Cook for a few minutes..

Kashmiri Mutton

·       Turn off the gas & give it a standing time to bring the taste..Garnish your dish with chopped almonds & raisins.