- 2 lb (900 g) mutton or lamb shoulder, cut into 1½-inch pieces - 1 cup (240 g) plain yogurt, well beaten - 3 tbsp (45 ml) mustard oil - 2 medium onions, thinly sliced (about 10 oz / 280 g) - 1 tbsp (15 g) ginger paste - 1 tbsp (15 g) garlic paste - 1 tsp (5 g) Kashmiri red chili powder (for color and mild heat) - 2 tsp (8 g) fennel powder - 1 tsp (4 g) dry ginger powder (sonth) - 1/4 tsp (1 g) asafoetida (hing) - 2 bay leaves - 1 small cinnamon stick - 3 green cardamom pods, lightly crushed - 3 cloves - 1 cup (240 ml) water or lamb stock - 1 tsp (5 g) garam masala - Salt to taste (about 1–1½ tsp / 6–9 g) - Fresh coriander leaves for garnish (optional)
1. Marinate the meat: in a bowl combine the lamb pieces, beaten yogurt, ginger paste, garlic paste, Kashmiri red chili powder, fennel powder, dry ginger, and 1/2 tsp salt. Mix well, cover and refrigerate 1–2 hours (or overnight for deeper flavor). 2. Brown spices and onions: heat mustard oil in a heavy-bottomed pot over medium heat until hot but not smoking. Add bay leaves, cinnamon, cardamom and cloves and fry briefly until fragrant. Add sliced onions and sauté until golden brown. 3. Sear the lamb: increase heat to medium-high, add marinated lamb (letting excess marinade drip off) and sear until pieces are browned on all sides, about 6–8 minutes. 4. Simmer to tender: add 1 cup (240 ml) water or stock, stir to deglaze, reduce heat to low, cover and simmer gently for 60–75 minutes, or until lamb is tender, stirring occasionally and adding more water if needed. 5. Finish and season: once the meat is tender and sauce has thickened, stir in asafoetida and garam masala; simmer 5 more minutes. Adjust salt to taste. 6. Serve: garnish with chopped coriander if desired and serve hot with steamed basmati rice or traditional Kashmiri breads.
Estimated per serving | Servings: 4
Generated: 2026-08-23T16:07:26Z
