Kashmiri Mutton

 by Meenal Ghai Thakore

 Marinate 1 kg meat with 2″ pc gin and 12 cloves gar paste, 2 caps full vinegar, 1 tsp saunf pd, 15-20 akkhi red kashmiri mirchi obv depending on taste, 1 bowl curd, 2 onions chopped coarsely, khada garam masalas roasted ( 2 badi elaichi, 3-4 sm elaichi, 5-6 laung, 15 peppercorns, dalchini, bayleaf, shahjeera), haldi, dhaniya pd, and salt. You can keep it in the fridge for 1 whole day. Then, in a pressure pan, add a tbsp of mustard oil, let t reach a smoking point and lower the flame and add the meat with its marination, dry it out and add 1 cup warm water n give two whistles. open and add 1-2 tbsp of smoking hot ghee.


These are Original Recipes of the Parsi way of cooking in India. You will find a unique blend of spices, that makes the food very appetizing, nutritious and wholesome. Vegetables, Meats and Dairy products are the foundation. Cinnamon, Nutmeg, Cloves, Cardamon, Rosewater etc, flavor the food and remind us of the sweetness of life. Curry Powder, Ginger, Garlic, etc add the zest! Happy Cooking and enjoy the fruits of your labor. Rita has published several cookbooks on Amazon.com Parsi Cuisine Cookbooks by Mrs. Rita Jamshed Kapadia 1. Parsi Cuisine Manna of the 21st Century 2. Parsi Indian Kitchen 3. Vividh Vani (re-print in Gujarati) 4. Pickles, Chutney, Masala and Preserves 5. Meats, Seafoods, Desserts, Dhansak, Vegetarian Delights 6. Treasured Grandmother's Recipes: Zoroastrian Parsi Celebrations and Ceremonies

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