Ingredients
1 kilogram mutton, on the bone (washed and cubed)
2 tbsp oil
4 stigmas of Kashmiri saffron
2 tsp ginger-garlic paste (equal measures)
2 tbsp Kashmiri red chilli powder
1 tsp fennel powder
1/2 cup of whisked yoghurt (you can use hung yoghurt or Greek yoghurt too)
2 to 3 shallots, sliced
2 to 3 sprigs of coriander leaves, chopped
1 2-inch cinnamon stick
4 green cardamoms
2 black cardamoms
Method
1. First mix the spices, except the saffron and black cardamom.
2. Add Kashmiri chilli powder to the mix and put in a bowl with 1/4th cup of water.
3. Next take a heavy bottom pot, heat the oil on medium high and add black cardamom.
4. Slice the shallots and fry them on medium-low heat. They need to turn golden brown.
5. Add the ginger-garlic paste and fry for 3 minutes.
6. Empty the mutton cubes into the pan.
7. When the mutton is golden, add the Kashmiri chilli spices and fry it for a further 2 to 3 minutes.
8. Add whisked yoghurt and stir continuously, to prevent curdling. Add salt.
9. Add the saffron stigmas.
10. Let the curry simmer for 10 minutes.
11. Transfer the curry to a pressure cooker and cook for roughly 10 minutes (4 to 5 whistles), until the meat is tender.
12. Garnish with fresh coriander and serve with rice or roti.
