Kashmiri Mutton Curry is one of those dishes that fills your home with amazing aromas while it cooks. I learned this recipe from my neighbor who grew up in Kashmir, and it’s become a family favorite. The magic lies in the slow cooking process and the blend of whole spices with a yogurt base. It’s different from regular mutton curries because it uses no onions or tomatoes, letting the spices shine through.
About the Recipe
This recipe stays true to traditional Kashmiri cooking methods. The meat gets tender through slow cooking, while the yogurt creates a rich, creamy gravy. The mix of whole spices like cardamom, cinnamon, and cloves gives it a distinct flavor. It’s not spicy hot, but rather warm and aromatic.
Why You’ll Love This Recipe
You’ll love how the meat becomes tender and soaks up all the flavors. The gravy is rich without being heavy, and the spices create layers of flavor rather than heat. It’s a great make-ahead dish since it tastes even better the next day. The recipe is straightforward – no fancy techniques needed, just patience and good ingredients.
Kashmiri Mutton Curry
Cooking Tips
– Use fresh yogurt that isn’t too sour
– Don’t rush the cooking process – slow cooking develops better flavors
– Keep stirring the yogurt mixture to prevent curdling
– Toast the whole spices until fragrant but not burnt
– Let the meat come to room temperature before cooking
Serving and Storing Suggestions
Serves 4-5 people. Total prep and cooking time: 2.5 hours. Serve hot with steamed rice or naan bread. Leftovers keep well in the fridge for 2-3 days. Reheat gently on low heat, adding a splash of water if needed.
Similar Recipes
- Rogan Josh
- Kashmiri Yakhni
- Mutton Korma
Nutrient Benefits
Mutton provides high-quality protein and iron. Yogurt adds calcium and probiotics. The spices used have anti-inflammatory properties. Fennel aids digestion, while ginger helps reduce inflammation. This dish offers a good balance of proteins and healthy fats.
Kashmiri Mutton Curry
Ingredients
- 500 gms Mutton (chopped)
- 375 gms Curd (whisked)
- 1/2 tsp Turmeric Powder
- 1/2 tsp Dry Ginger Powder
- 1/2 tsp Fennel Powder
- 3/4 tsp Coriander Powder
- 1/2 tsp Cumin Powder
- 1/2 tbsp Ghee
- 4 Cardamoms (2 green and 2 brown)
- 1/2 inch Cinnamon
- 2 Cloves
- 2 to 3 Black Peppercorns
- Salt as per taste
Instructions
- Pressure cook the mutton pieces for 30 minutes on low flame, adding enough water and salt.
- Remove and reserve the water. Keep the mutton pieces aside.
- Combine the curd, turmeric powder, ginger powder, fennel powder, cumin powder and coriander powder in a bowl.
- Mix well and keep aside.
- Heat a pan over medium flame.
- Add the curd mixture and stir it from time to time.
- Add salt and cook to a gentle boil.
- Reduce flame to low and simmer for 30 minutes or till it is reduced by 1/3rd.
- Fry the cardamoms, cinnmon, peppercorns and cloves in ghee and add to the curd mixture.
- Simmer for 5 to 10 more minutes until thick and creamy.
- Now add the mutton pieces and combine well.
- Cook for another 45 to 60 minutes or till the mutton is tender.
- Remove and serve hot with rice.
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Frequently Asked Questions
Can I use lamb instead of mutton?
Yes. Lamb works great in this recipe. It might cook faster than mutton, so check for tenderness after 30 minutes of pressure cooking.
Why does my yogurt curdle while cooking?
Yogurt can curdle if cooked on high heat or added cold. Use room temperature yogurt and cook on low heat, stirring frequently.
Can I make this dish less rich?
Use low-fat yogurt and reduce the ghee amount. The taste will be slightly different but still delicious.
