Kashmiri Mutton Curry
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Kashmiri Mutton Curry is a bold, aromatic, and soul-warming dish from the northernmost regions of India. This recipe features lamb slow-cooked in a vibrant red gravy flavored with Kashmiri chilies, dry ginger, and fennel. Unlike Rogan Josh, this version can include onions and garlic, offering a slightly different depth of flavor. Its taste is savory, mildly spicy, and profoundly earthy, with a thin yet flavorful consistency that is perfect for cold climates. This dish is a staple of Kashmiri household meals. Best enjoyed with hot steamed rice or saffron pulao.
Ingredients
Cooking Instructions
Tips & Secrets
- Using mustard oil is the absolute secret to achieving the authentic sharp aroma of Kashmiri cooking.
- Slow-frying the onions until very dark is crucial for the deep savory base and rich color of the curry.
- Mixing chili powder with a little water before adding to the pot prevents the spice from burning in the hot oil.
- Fennel and dry ginger are the essential professional-grade aromatics that define this regional masterpiece.
Nutritional Information(Per 250g)
420 kcal
28g
30g
10g
Note: Nutritional values are professional estimates per standard serving (~200-250g / ml) and may vary based on ingredient quality and preparation methods.