Prep 20 m
Cook 40m


    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

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Ingredient Substitution Guide


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.