Entree: India – Himachal & Uttarakhand Hills – कचमोलि ➤ Kachmoli (Himachali mountain-style spiced mutton simmered in yogurt and aromatic hill spices)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 1 hr 15 min

Total 1 hr 40 min

Ingredients

- 1.5 lb (680 g) mutton (goat or lamb), bone-in pieces
- 2 tbsp (30 ml) mustard oil (or vegetable oil)
- 1 tbsp (14 g) ghee (clarified butter)
- 2 medium onions, thinly sliced (10 oz / 280 g)
- 2 tbsp (30 g) garlic-ginger paste
- 2 green chilies, slit
- 1 cup (240 g) plain yogurt, whisked
- 1 tsp (2 g) turmeric powder
- 2 tsp (4 g) coriander powder
- 1 tsp (2 g) red chili powder (adjust to taste)
- 1 tsp (2 g) cumin seeds
- 1/2 tsp (1 g) fennel seeds, crushed
- 1 tsp (2 g) garam masala
- 1.5 tsp (9 g) kosher salt, or to taste
- 1 cup (240 ml) water or light stock
- 2 medium potatoes, peeled and cubed (12 oz / 340 g) (optional but traditional in hills)
- 2 tbsp (8 g) chopped fresh cilantro for garnish
- 1 tbsp (15 ml) lemon juice
- 1 pinch asafoetida (hing) (optional)

Instructions

1. Heat mustard oil in a heavy-bottomed pot over medium heat until hot but not smoking. Add ghee and cumin seeds; when cumin sizzles add sliced onions and a pinch of salt. Sauté until deep golden brown, about 10–12 minutes.
2. Add garlic-ginger paste, green chilies, and asafoetida (if using) and cook 2–3 minutes until raw smell dissipates. Stir in turmeric, coriander powder, crushed fennel and red chili powder; cook briefly to bloom the spices.
3. Increase heat to medium-high and add the mutton pieces. Sear until browned on all sides, about 6–8 minutes. Reduce heat to medium, add whisked yogurt in a thin stream, stirring constantly to prevent curdling.
4. Add water or stock and salt, bring to a gentle simmer. Cover and cook on low heat for about 45–60 minutes, stirring occasionally, until mutton is nearly tender.
5. Add cubed potatoes, cover and continue simmering another 20–30 minutes until both meat and potatoes are tender and the gravy has thickened. If the gravy reduces too much, add a little extra water and simmer until desired consistency.
6. Stir in garam masala and lemon juice, adjust seasoning. Garnish with chopped cilantro and serve hot with steamed rice, rotis, or local breads.