Kashmiri-style mutton curry is a sumptuous and aromatic delight that hails from the picturesque region of Kashmir in northern India. This iconic dish encapsulates the rich culinary heritage of Kashmir, characterized by its use of bold and flavorful spices. At its heart, this mutton curry features succulent pieces of meat cooked to perfection in a flavorful sauce. What truly distinguishes this dish is the infusion of ginger and garlic paste, the complex notes of the Bombay Curry Spice Blend, and the fiery warmth of Kashmiri chili powder. Together, these ingredients create a symphony of flavor that transport your taste buds to the enchanting landscapes of Kashmir.
Ginger and garlic paste, a staple in Indian cuisine, forms the aromatic foundation of this curry. The pungent and spicy ginger adds a zesty kick, while the garlic infuses the dish with its rich, savory notes. The Bombay Curry Spice Blend, a harmonious medley of spices like cumin, coriander, cardamom, and cloves, imparts a depth of flavor and a fragrant aroma that elevates the dish to new heights. But it’s the Kashmiri chili powder that truly defines this dish, bringing its distinctive red hue and a fiery heat that is both robust and balanced. This unique blend of spices reflects the complexity and depth of flavor that is emblematic of Kashmiri cuisine.
Ingredients:
- 2 lbs Lamb or mutton meat with bones, cut into medium pieces
- 1 c Water
- 1 c Yogurt (Full Fat)
- ½ c Vegetable oil or Mustard oil
- 2 Black Cardamom Pods
- 4 Green Cardamom Pods
- 4 Whole Cloves
- 1 in Cinnamon Stick
- 1 Bay Leaf
- 1/2 tsp Black Pepper – ground
- 1/2 tsp Asafoetida
- 2 tsp Kashmiri Red Chili Powder
- 1/2 tsp Bombay Curry Spice Blend
- 1c Cilantro leaves torn off stem (use for garnish)
Ingredients For Marinade [Make First]:
- 1 tbsp Ginger Garlic Paste
- 1 tbsp Chili Peppers crushed
- 1 tsp Bombay Curry Spice Blend
- 1 tsp Kashmiri Red Chili Powder
Steps:
- Wash lamb or mutton and drain the water completely. Once the marinade is made, cover this bowl with plastic wrap and marinate for 1 ½ hours.
- Next in a heavy bottom pan (make sure it has a lid) add your vegetable oil (or mustard oil), bay leaf, black and green Cardamom pods, whole Cloves, Cinnamon stick and fry this on medium or high heat for 1-2 minutes then immediately add your marinated lamb or mutton and keep frying while occasionally stirring.
- Next add the Asafoetida and stir well. Then add your 1 cup of water and stir, put a lid on the pot and let it cook. In a separate bowl add yogurt, Kashmiri chili powder, and ½ teaspoon of Bombay Curry Spice Blend and whisk together until well blended.
- Next take the lid off and add the yogurt mixture and stir well. Add salt to taste and cook this until the lamb or mutton is soft and tender. Serve over rice or Rotis and garnish with Cilantro.
- Yields 6 Servings