MUTTON/LAMB IN A KASHMIRI CHILLI PEPPER GRAVY

INGREDIENTS

1. • 2 lbs mutton/meat (washed and cubed)
2. • 2tbsp Ghee + 2 tbsp oil
3. • 4-5 Shallots (finely sliced)
4. • 2 tsp ginger garlic paste
5. • 2 tbsp Kashmiri red chilli powder
6. • 1- 1.5 tsp fennel powder
7. • 1/2 tsp dry ginger powder
8. • 1/2 cup yogurt (whisked well)
9. • 1.25 cups water
10. • pinch of saffron (optional)
11. • salt – to taste
12. • A handful of chopped coriander leaves, for garnish

• GARAM MASALA

1. • 1″ Cinnamon stick
2. • 3 cloves
3. • 3-4 green cardamom
4. • 1 Tsp Cumin Seeds
5. • 1-2 Black Cardamoms
6. • 1 bay leaf

INSTRUCTIONS

1. – Powder the whole spices/ garam masala (Cinnamon, cloves, green cardamom & Cumin Seeds) together excluding the black cardamom and bay leaf & set aside.
2. – In another small bowl, add the Kashmiri Chilli powder, fennel seed powder and ginger powder with 1/4 cup of water and mix together.
3. – In a heavy bottom pot, heat the ghee & oil on medium high then add the black cardamom & bay leaf to the oil.
4. – Then add the sliced shallots and fry them on medium-low heat until they start caramelizing and turning golden brown. (This takes a good 8-10 minutes so be patient, but don’t turn up the heat)
5. – Add the ginger garlic paste and fry for a minute or two.
6. – Then add in the mutton (goat meat)/ lamb cubes and turn up the heat browning the meat well.
7. – Once the meat is browned on all sides, add the Kashmiri chilli spices we mixed with water and fry it for 2-3 mins.
8. -Stir in the whisked yogurt, a pinch of saffron (optional)and salt to taste. Cover and let the curry simmer on medium for 15 mins until the oil starts separating from the curry.
9. – Once you see the oil start separating, add half of the powdered garam masala (whole spices) and add a cup of water to loosen the curry.
10. – You can now transfer the curry to a pressure cooker(aka Instant pot) and cook on high for 8-10 mins then natural release the pressure. Or you can lower the heat, cover the pot and allow the curry to simmer for 45mins-60 mins until the meat gets tender.
11. – Check to see if the meat is tender (if you’re cooking bone-in the meat should be falling off the bone) & season with salt if needed. When it’s melt-in-the mouth tender stir in the remaining garam masala powder and turn off the heat.
12. – Garnish with a handful of chopped cilantro and serve with fragrant basmati rice or Naan.