Directions
- 1Soak a pinch of saffron in 2 tbsp of warm milk and set aside
- 2Pound together one black cardamom and three cloves to form a fine powder
- 3Remove the cardamom skins
- 4Also, pound three green cardamoms to a fine powder and remove the skins
- 5Soak the kashmiri red chilies in water for about an hour
- 6Add the soaked red chilies to a blender along with 4 to 5 tablespoons of water, and grind to a smooth paste
- 7Take 200 grams of curd or yogurt at room temperature and beat well
- 8To this, add 1 and 1/2 teaspoons of ginger powder, 3 tablespoons of fennel powder, 2 teaspoons of coriander powder and 1 teaspoon of cumin powder
- 9Mix well and keep aside for later use
- 10Heat 2/3 cup (~150 ml) of mustard oil in a skillet
- 11Once the oil is smoking hot, reduce the heat to low
- 12Add 1 tsp of cumin seeds, two black cardamoms, five cloves, half teaspoon of asafetida or hing
- 13Give a quick mix to flavor the oil and then add the mutton pieces
- 14Add some salt and sear on high heat for 3 minutes, turning the mutton over in between
- 15Reduce the heat to medium-high and sauté the mutton for 12 minutes, keep stirring in between
- 16Add the pounded black cardamom and cloves
- 17Add the soaked saffron strands along with the milk and give a quick mix
- 18Add the Kashmiri red chili paste
- 19Mix everything together really well
- 20Once oil starts releasing, lower the heat and add the beaten yogurt with all the spices
- 21Stir for about 4 minutes or until the liquid starts to boil
- 22Cover with a lid
- 23Keep stirring in between until yogurt releases all the oil, about 15 minutes
- 24Add about 6 cups of hot water to form a curry
- 25Put back the lid and let the mutton cook
- 26Take one tablespoon of ghee or clarified butter in a small tadka pan
- 27Once the ghee has completely melted, turn the flame to low and add two pieces of ratanjot
- 28Stir and cook on the lowest flame for 1 and a half minutes
- 29Carefully remove the ratanjot, and add the red colored ghee to the mutton curry
- 30Add 3 teaspoons of sugar or according to taste and give it a stir
- 31Adjust salt if needed
- 32Cover and cook until mutton is tender and falls off the bones, about 1.5 hours
- 33Sprinkle 1 tsp of garam masala on top
- 34Add the pounded green cardamom powder
- 35Turn off the flame, cover, and let rest for 10 minutes
Ingredients
- 1 Kg Mutton (Rann)
- a pinch Saffron
- 2 tbsp Milk
- 150 ml Mustard Oil
- 0.5 tsp Asafetida
- 8 Cloves
- 3 Black Cardamom
- 3 Green Cardamom
- 1 tsp Cumin Powder
- 2 tsp Coriander Powder
- 3 tbsp Fennel Powder
- 1.5 tsp Dry Ginger Powder
- 1 tsp Garam Masala Powder
- 200 grams Curd
- 3 tsp or to taste Sugar
- 8 Whole Kashmiri Red Chili
- To taste Salt
- 2 Sticks Ratanjot / Alkanet
- 1 tbsp Ghee / Clarified Butter
Equipment
Ceramic Pinch BowlsKitchen Scale (Digital)Mixing Bowls (Glass)Mortar-PestleOil Dispenser BottlePyrex glass containersSilicone SpatulaNon-Stick Deep Frying Pan with lidWooden BoardWooden Salt ContainerMixer-Grinder
Tips
- Mustard oil is key to the flavoring of this recipe and it's recommended not to substitute it
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