Kashmir Meat Curry Recipe

1/2 kg

2 tablespoons

2 X 2 cm sticks

3

3

3

1/4 teaspoon

1 cup

1 teaspoon

1 teaspoon

1 1/2 teaspoon

2 teaspoons

2 teaspoons

1 teaspoon

1 teaspoon

1/2 cup

2 tablespoons

1/4 teaspoon

1/4 teaspoon

Garnish

1 tablespoon

Boneless mutton or beef

Oil

Cinnamon

Green cardamoms

Cloves

Black peppercorns

Asafoetida powder

Curd, whisked

Ginger paste

Kashmiri garam masala powder

Red chili powder

Ginger powder

Powdered aniseed

Salt

Sugar

Khoya

Powdered almonds

Saffron

Kewra water

Chopped coriander leaves

• Wash meat, pat dry and cut into 3cm cubes.

• Heat oil in a pressure cooker, add whole spices and fry for a minute till fragrant.

• Add asafoetida and meat and fry for 5-6 minutes, stirring occasionally.

• Mix in curd, ginger, spice powders and salt, and cook under pressure for 15 minutes.

• Allow cooker to cool before opening it.

• Stir in sugar and fry uncovered till meat is golden.

• Add khoya, almonds, saffron and kewra water, mix well and fry for 5 minutes more.

• Garnish with coriander leaves and serve.