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.

Enter Comments below. At Parsi Cuisine (ParsiCuisine.com), our goal is to make Parsi Cuisine popular. This is a part of that effort. Please feel free to forward to Parsi food fans. Appreciate if you mention with link to site. (Hint - use social media buttons above)

%d bloggers like this: