Authentic Kashmiri Mutton Recipe – Spicy Red Chili & Ginger Flavors

Last Updated on 2 months by Neha Deshmukh

Authentic Kashmiri Mutton Recipe – Spicy Red Chili & Ginger Flavors

Introduction

There’s just something about Kashmiri cuisine that warms the soul, isn’t there? It’s a beautiful blend of aromatic spices and rich flavors, and this Kashmiri Mutton recipe is a perfect example. I first made this for a family gathering, and it was an instant hit – everyone raved about the tender mutton and the vibrant red color! It’s a bit of a process, but trust me, the end result is so worth it. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t just any mutton curry. It’s a celebration of Kashmiri flavors, boasting a deep, rich color and a wonderfully complex taste. You’ll love it because:

• It’s incredibly flavorful – the combination of spices is just divine.
• The mutton becomes unbelievably tender with slow cooking.
• It’s a showstopper dish, perfect for special occasions.
• The aroma while it simmers will fill your home with warmth.

Ingredients

Here’s what you’ll need to create this Kashmiri masterpiece:

• 2 lb mutton, cut into 1-2 inch pieces (approx. 900g – 1kg)
• 2 red onions, sliced
• 4 garlic cloves, minced
• 1 inch fresh ginger, grated (about 2 tablespoons)
• 7 Kashmiri red chilies
• 2 tablespoons ghee
• 3 bay leaves
• Few cloves (around 6-8)
• 1 cinnamon stick
• 6 green cardamoms
• 1 black cardamom
• 2 mace
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 2 teaspoons salt (or to taste)
• 0.5 teaspoon sugar
• 1 teaspoon garam masala powder
• Lemon juice (from ½ lemon)
• Water, enough to submerge the mutton

Ingredient Notes

Let’s talk ingredients – a few tips to make sure everything comes together beautifully:

Kashmiri Red Chilies: The Heart of the Color and Flavor

These aren’t just about heat; they’re about color and a unique, mild fruity flavor. Don’t skip them! You can find them at Indian grocery stores or online.

Ghee: Traditional Fat for Richness

Ghee adds a beautiful richness and nutty flavor that’s essential to this dish. If you don’t have ghee, you can use vegetable oil, but the flavor won’t be quite the same. (About 30ml)

Whole Spices: Building the Aromatic Base

Don’t underestimate the power of whole spices! Gently toasting them releases their essential oils, creating a more complex and fragrant flavor.

Regional Variations in Mutton Cuts

Traditionally, this dish is made with goat meat in Kashmir. However, mutton (lamb) works wonderfully too. Shoulder or leg cuts are best as they become incredibly tender with slow cooking.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, soak the Kashmiri red chilies in warm water for about 20 minutes. This softens them up for blending. Then, blend them into a smooth paste.
2. Heat the ghee in a heavy-bottomed pan (a Dutch oven is perfect!). Add the bay leaves, cloves, cinnamon stick, green cardamom, black cardamom, and mace. Let them sizzle for about 30 seconds until fragrant.
3. Add the sliced onions, minced garlic, and grated ginger. Season with 1 teaspoon of salt and the sugar. Sauté until the onions soften and turn golden brown – this takes patience, but it’s worth it!
4. Now, add the mutton pieces, cumin powder, and coriander powder. Cook for about 5 minutes, stirring occasionally, until the meat is lightly browned.
5. Pour in the chili paste and cook for another 7-10 minutes, stirring constantly, until the oil starts to separate from the mixture. This is a key step – it builds the flavor base.
6. Pour in enough water to completely submerge the mutton. Add the remaining salt and bring the mixture to a boil.
7. Reduce the heat to medium-low, cover the pan, and simmer for 1.5 hours, or until the mutton is incredibly tender. Check occasionally and add more water if needed.
8. Stir in the garam masala powder and lemon juice. Taste and adjust the seasoning if necessary. Cook for another 5 minutes to let the flavors meld.
9. Serve hot with naan or steamed rice. Enjoy!

Expert Tips

• Low and Slow: The key to tender mutton is slow cooking. Don’t rush the simmering process.
• Don’t Skip the Sautéing: Properly sautéing the onions and spices is crucial for developing the flavor.
• Taste as You Go: Adjust the salt and spice levels to your liking.

Variations

• Vegan Adaptation: Substitute the mutton with jackfruit or hearty mushrooms. Use vegetable oil instead of ghee.
• Gluten-Free Adaptation: This recipe is naturally gluten-free! Just ensure your garam masala doesn’t contain any gluten-based ingredients.
• Spice Level Adjustment (Mild to Extra Spicy): Adjust the number of Kashmiri red chilies. For milder heat, use fewer chilies or remove the seeds. For extra spice, add a pinch of cayenne pepper.
• Festival Adaptations (Eid, Diwali): This dish is often made for special occasions like Eid and Diwali. You can add a handful of fried cashew nuts for extra richness during festivals.

Serving Suggestions

This Kashmiri Mutton is best served hot with:

• Naan bread – perfect for soaking up the delicious gravy.
• Steamed basmati rice – a classic pairing.
• A side of raita (yogurt dip) to cool down the palate.
• A simple salad for a refreshing contrast.

Storage Instructions

• Refrigerate: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Freeze: For longer storage, freeze in an airtight container for up to 2 months.

FAQs

What cut of mutton is best for this Kashmiri recipe?

Shoulder or leg cuts are ideal as they have more connective tissue, which breaks down during slow cooking, resulting in incredibly tender meat.

How can I adjust the heat level of this dish?

The number of Kashmiri red chilies controls the heat. Remove the seeds for less heat, or add a pinch of cayenne pepper for more.

Can I use a substitute for ghee?

You can use vegetable oil, but ghee adds a unique richness and flavor that’s hard to replicate.

What is the significance of Kashmiri red chili in this recipe?

Kashmiri red chilies provide the signature vibrant red color and a mild, fruity flavor that’s characteristic of Kashmiri cuisine.

How can I tell when the mutton is perfectly tender?

The mutton should be falling off the bone tender. You should be able to easily pierce it with a fork.

Can this be made in a pressure cooker or Instant Pot?

Yes! Reduce the simmering time to about 45-60 minutes in a pressure cooker or Instant Pot. Follow your appliance’s instructions for pressure cooking meat.