The literal translation for the name of this dish from Kashmir is “red lamb.” The colour comes from Kashmiri dry red chilies. While the name may sound fiery, the heat of the dish is toned down by the cream that is added at the end.
The list of spices called for in this recipe may seem long, but a trip to your local international food market should set you up nicely. Spices such as cardamom, cumin, turmeric, and garam masala are often sold in small bulk quantities, so they’ll last for quite a long time.
Ingredients:
- 500 gm mutton
- 1 pinch asafoetida
- 2 cinnamon
- 3 black cardamom
- 3 teaspoon powdered fennel seeds
- 1 tablespoon coriander powder
- 1 pinch saffron
- 1/4 cup grated khoya
- 2 ml kewra
- 1 teaspoon red chilli powder
- 1/4 cup mustard oil
- 1 teaspoon cumin seeds
- 6 peppercorns
- 3 red chilli
- 1 teaspoon ginger powder
- 3/4 cup hung curd
- 1/4 teaspoon garam masala powder
- 15 gm blanched & peeled,crushed to paste almonds
- 4 pinches salt
- 1 cup water
Recipe:
- Step 1
In a large-bottomed pan, heat mustard oil on medium flame.
- Step 2
Add asafoetida (heeng), cumin seeds, cinnamon, cloves, peppercorns, cardamoms and whole red chillies.
- Step 3
Sauté all the spices in the pan on low flame. Now add mutton pieces and cook on medium flame for 10 minutes. Now add some water and cook covered.
- Step 4
When the pieces are soft and cooked half way, add all ground spices along with saffron and mix well. Cook covered for 2-3 minutes.
- Step 5
Now add salt along with whisked hung yogurt and cook for about 3 minutes. Now add the garam masala powder, grated khoya, almond paste and kewra water.
- Step 6
Cook the mutton on low flame till it is tender.
- Step 7
Garnish it with fresh coriander leaves and red chillis. Serve hot with naan or rice.
