Healthy kashmiri mutton curry recipe

Not if you don't cook something special on holidays, festivals or any celebration. Cholesterol, high blood pressure, dieting throughout the year to maintain these red meats are not eaten, but what happens if there is no mutton in the special day menu? You can try the recipe of "Kashmiri Mutton Curry" as it tastes like a wonderful combination of different spices in the dish. You can easily win the hearts of the guests with beautiful colors and flavors. Then find out the whole recipe.

How to make Kashmiri Mutton Curry

Materials

1.     Mutton - 1 kg
2.     Onion sprouts - 2 cups
3.     Coriander powder - 2 tablespoons
4.     Ginger paste - 3 tablespoons
5.     Garlic paste - 2 tablespoons
6.     Pepper powder - 1/2 teaspoon
7.     Kashmiri chilli powder - 3 tsp
8.     Red chilli powder - 1 teaspoon
9.     Turmeric powder - 2 teaspoons
10.     Cardamom, cinnamon, cloves, bay leaves - 2 each
11.     Sour yogurt - 2 tablespoons
12.     Lemon juice - 2 teaspoons
13.     Tomato grate - 1 cup
14.     Nutmeg-Jayitri powder- 1 teaspoon
15.     Take cumin powder in a dry pan - 1 tbsp
16.     Mustard oil - 1 cup
17.     Salt- to taste
18.     Cashew nut paste - 1 teaspoon

Kashmiri mutton curry recipe

1) First put oil in the pan. When the oil is hot, fry cardamom, cinnamon, cloves, bay leaves and onion in it.
2) Now stir the meat in the oil for a while. Mix coriander powder, ginger paste, garlic paste, Kashmiri chilli powder, red chilli powder, grated tomato, lemon juice, salt and turmeric powder one by one.

3) When the oil comes out of the spice, add a little bit of water and add almond paste. Remember that with time, the test will increase a lot.

4) Now for boiling, cover with lid with hot water for 30 minutes.

5) Now shake it a little and add nutmeg-jayitri powder, cumin powder and black pepper powder and keep it on low heat. Gravy for Kashmiri chilli powder and tomatoes will come in red.

6) When the broth thickens, turn off the stove. Now it's time to serve hot.

This dish will go well with bis, hot rice, polao or naan. There is a little bit of sweetness in Kashmiri cuisine but this meat term of theirs has broken the rules, because it is a spicy dish.