Kashmir Food Vlogger, owner of Kashmiri Zaika @Kashmiri Zaika.
Ingredients
•Mutton: 1kg
•Water: 1 liter
•Full cream dry milk: 500 gm
•Fennel powder: 1 table spoon
•Ginger powder: 1 teaspoon
•Cloves: 4
•Green cardmon: 6
•Black cardmon: 2
•Cinnemon stick: 1 small piece
•Fried Shalet paste: 2 table spoon or fried onion 3 table spoon.
•Ghee: 3 table spoon
•Garlic paste: 1 table spoon
•Salt: As per the taste
•Almonds: For garnishing
Method
Take 1 kg of mutton (tail, shoulder or Shang portion) and boil it in a pot until all the impurity floats on the top.
Now discard this impurity. Now add fennel powder, garlic paste, ginger powder, clove, green cardmon, black cardmon, Cinnemon stick and salt (quantity mentioned above under ingredient list).
Cover and cook it on low flame till mutton will be well done. In another pot, take full cream dry milk, 2 to 3 cups of water or Mutton stock, mix well to ensure no lumps are formed.
Now cook it on high flame and keep stirring until it boils. Now take the mutton pieces out of mutton stock and put those into this boiled milk.
Now add 2 cups of mutton stock into it and at this stage, also add fried Shalet paste or fried onion paste and ghee. Cook it for 5 minutes on high flame.
Off the flame now and garnish it with almonds. Your dish is ready to serve hot. Share this delicious recipe with your family and friends.
