Authentic Kanduri Mutton Recipe: A Flavorful Delight from Kashmir

Kanduri mutton, a traditional dish hailing from the picturesque valleys of Kashmir, is a culinary masterpiece celebrated for its rich flavors and aromatic spices. This delightful dish offers a perfect blend of tender mutton pieces cooked in a creamy yogurt-based gravy infused with a myriad of spices, creating a symphony of flavors that tantalize the taste buds. Whether served at festive gatherings or enjoyed as a comforting meal at home, Kanduri mutton never fails to impress with its irresistible taste. In this article, we delve into the intricacies of preparing this authentic Kashmiri delicacy, ensuring a culinary experience that is nothing short of extraordinary.

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Ingredients:

1 kg mutton, preferably with bones, cut into pieces

2 cups yogurt (preferably Greek yogurt)

2 large onions, finely sliced

4-5 cloves garlic, minced

2-inch piece of ginger, grated

4-5 green chilies, slit lengthwise

1 tablespoon coriander powder

1 teaspoon cumin powder

1 teaspoon fennel powder

1 teaspoon Kashmiri red chili powder

1/2 teaspoon turmeric powder

1/2 teaspoon garam masala powder

Salt to taste

4 tablespoons mustard oil or ghee

Fresh coriander leaves for garnish

Instructions:

Marinate the Mutton: 

In a large bowl, combine the yogurt, grated ginger, minced garlic, half of the sliced onions, coriander powder, cumin powder, fennel powder, Kashmiri red chili powder, turmeric powder, and salt. Mix well to form a smooth marinade. Add the mutton pieces to the marinade, ensuring they are well coated. Cover the bowl and let it marinate in the refrigerator for at least 4-6 hours, or preferably overnight, to allow the flavors to meld.

Cooking the Mutton: 

Heat mustard oil or ghee in a heavy-bottomed pan or pressure cooker over medium heat. Add the remaining sliced onions and slit green chilies. Sauté until the onions turn golden brown.

Add Marinated Mutton: 

Once the onions are caramelized, add the marinated mutton along with the marinade to the pan. Stir well to combine.

Simmering: 

Cover the pan and let the mutton cook over low heat for about 1-2 hours, stirring occasionally, until the meat is tender and cooked through. If using a pressure cooker, cook for about 4-5 whistles or until the mutton is tender.

Final Touches: 

Once the mutton is cooked, uncover the pan and increase the heat to medium-high. Cook for an additional 5-10 minutes to allow the gravy to thicken slightly. Sprinkle garam masala powder and stir well.

Garnish and Serve: 

Garnish the Kanduri mutton with freshly chopped coriander leaves. Serve hot with steamed rice, naan, or crusty bread of your choice.

Tips:

For a richer flavor, you can substitute mustard oil with ghee.

Adjust the quantity of green chilies and Kashmiri red chili powder according to your spice preference.

Marinating the mutton for a longer duration enhances the flavors, so plan ahead if possible.

Allow the mutton to simmer gently over low heat for best results, ensuring tender and succulent meat.

Prepare to embark on a culinary journey to the enchanting land of Kashmir with this exquisite Kanduri mutton recipe. With its tantalizing aroma and luxurious flavors, this dish is sure to become a cherished favorite among family and friends. Enjoy the heartwarming experience of indulging in this authentic Kashmiri delight, reminiscent of the vibrant culture and rich culinary heritage of the region.