Kashmiri Mutton Curry
Kashmiri Mutton Curry
Kashmiri Mutton Curry is a delicious Mutton dish, adapted from the famous Mutton Rogan Josh, with the trademark red color and wholesome spices. Mutton Rogan Josh is a Kashmiri classic dish and popular all over the world. There are two main versions; with and without onion and garlic, and there are several reformed modern versions with addition of several ingredients which are far-off from the original version. The authentic recipe requires mustard oil, Ratan Jot (a special root used for giving the signature red color to the dish) and special spices. I will post the authentic recipe once I have all the ingredients ready.
Mutton or Goat meat is considered as Royal cuisine, and is very popular in the form of Mutton Biriyani. Do try my special, flavorful Mutton Biriyani (Thalassery Style), you will love it!. Kashmiri Mutton Curry recipe is an excellent dish adapted from the Rogan Josh and Yakhni Mutton recipe, with mutton cooked in a rich onion tomato gravy. Mutton is cooked with whole spices and curd on slow fire for almost an hour to make it succulent and flavorful. You can try with pressure cooker but cooking mutton in a thick bottomed pan on slow fire makes it juicy, more appealing and flavorful. The authentic Rogan Josh and Yakhni recipe does not include tomatoes; while in this recipe, tomatoes makes the gravy tangy and together with Kashmiri Red Chili Powder gives the classic red color to the dish.
Indian Cuisine is all about flavours and each region uses special mix of variety spices to create their own special flavours. Please try my Punjabi Chicken curry, Andhra Prawns Masala, Goan Fish Curry, Chettinad chicken curry, Sri Lankan Prawns curry, Kuttanadan Duck Roast, Thalassery Chicken Biriyani etc for variety dishes. is a wonderful recipe, spicy and rich; a perfect dish for chilly evenings! Kashmiri Mutton Curry with its delicious thick gravy is great with Whole wheat naan, Rotis, Pulao and other rice dishes. Enjoy!!
|Mutton||: 1 kg|
|Onion||: 3 nos (medium)|
|Ginger Garlic Paste||: 2 tbsp|
|Bay leaf||: 1 no.|
|Cardamom||: 4 nos.|
|Cloves||: 5 nos.|
|Cinnamon||: 2 stick|
|Chili Powder||: 2 tbsp|
|Cumin Powder (Jeera)||: ½ tsp|
|Garam Masala||: 1 tsp|
|Curd||: 1 cup|
|Tomato||: 2 nos|
|Cashew||: to make paste (15 nos)|
|Coriander leaves||: little|
|Oil + ghee||: as required|
Wash and drain Mutton. Marinate with little salt, curd, Kashmiri Chili powder, turmeric powder, Garam Masala, Cumin Powder and keep aside.
Heat oil and ghee in a thick bottomed pan and add Bay leaf and whole Masalas. Add sliced onions and sauté till limp. Add the garlic ginger paste and sauté for few minutes. Now, put the marinated Mutton pieces and roast well. Cover and cook on low flame for half an hour, stirring in between. Add little water if required. When the mutton is almost cooked, add Tomato puree (Blanch in hot water for few minutes, peel the skin and puree in grinder). Mix well and cover and cook for 10 more minutes. Grind the cashew and add the paste to the mutton. Mix well and cover and cook for another 10 minutes.
Transfer to a plate, garnish with coriander leaves and serve with steamed rice, Jeerah rice, Ghee rice, Rotis or whole wheat Naan. Enjoy the royal feast!
- Cashews should be ground to a smooth paste. Soak the cashews in hot water for 10 minutes before grinding.
- Whole spices add a lot of flavor to the curry. You may also slightly crush them and add.
- Please adjust the spices according to your spice level. Always add Kashmiri chili Powder as it gives the plush red color.
- Curd should not be too sour.
- Always use thick bottomed pan for the slow cooking process. You may also try pressure cooking it if you are not so keen about the flavors; slow roasting gives amazing flavors!
- If you like mutton dishes, you may also check Thalassery Mutton Biriyani special, Mutton Stew, etc.
If you like this recipe, please share with your friends using the buttons on the side and let me know through comments. That would really encourage me to add more home recipes. God Bless!!