Kashmir Food Vlogger, owner of Kashmiri Zaika @Kashmiri Zaika.
Ingredients:
- Meat 1.5 kg
- Dahi (Curd) 1/kg
- 2 table spoon garlic paste
- 1 teaspoon dry ginger powder (Shounth)
- 1 teaspoon Funnel Powder (Badeyana)
- 3 black Cardamom (Bede Ael or Badi Ilachi)
- 4 green Cardamom (Sabz Ael or choti ilachi)
- 2 Cinnamon Sticks (Dalchini)
- 1 teaspoon turmeric powder (Haldi or Laeder)
- 2 teaspoon Ghee
- water 100 gm
- Chopped Dhaniya
- salt as per taste
Method: In a pressure cooker add mutton and 2 to 3 glasses of water and boil it. Make sure to discard the impurity at this stage. Cook until 2 to 3 whistles so that mutton becomes soft enough. Now separate the mutton pieces from the stock and keep aside. In a pan add curd fry it u till it boils on high fl ame. Make sure to continuously stir the curd while frying. Now take a cooking pot and add these mutton pieces into it, add ghee, chopped onion, garlic clove, salt, green cardmon, dry ginger powder, funnel powder, black cardmon, cooked curd and turmeric. Mix well and cook well until ghee fl oats on the top. Now add two glasses of mutton stock into it and cook it again for few minutes until the consistency becomes smooth. Once the ghee fl oats on the top, off the flame and add chopped fresh coriander. Mix well and the dish is ready to serve. Note: Add green coriander at the end only to keep its color green and fl avorful. Share this recipe and enjoy this amazing dish with your family and friends.
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