Ingredients
-
1
Tbsp. Mustard oil
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1/4
kg Mutton(with bone)
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1/2
Cup Onion(finely chopped)
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2
cm Piece Bayara Cinnamon stick
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5
Bayara Peppercorns
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1
Tsp. Bayara Fennel Seeds
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3
Bayara Cloves
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2
Bayara Black Cardamom
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1
Pinch Bayara Salt
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1
Tsp. Bayara Ginger Powder
-
1
Full Head Garlic
-
1
Pinch of Bayara Saffron
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3/4
Cup of Yogurt
Mutton Broth – Kashmiri
- 1- Heat oil in a pressure pan, and add Bayara cumin seeds and mutton.
- 2- Fry mutton on high heat for 4-5 minutes. Then, add onion and fry for another minute.
- 3- Make a bouquet garni (potli) of Bayara cinnamon, black peppercorn, fennel, cloves and black cardamom. Add it in the pressure pan.
- 4- Add salt, dry ginger powder, full head of garlic and saffron in the pan along with 4 cups of water.
- 5- Pressure cook till mutton is nicely done.
- 6- Remove the pan from heat and let the pressure release. Open the pan and let the soup cool.
- 7- Squeeze the head of garlic and add the pulp in the pan.
- 8- Squeeze the bouquet garni in the pan and discard it.
- 9- Remove the mutton pieces from the pan and keep aside.
- 10- Add whisked yogurt in the pan and bring the soup to a boil.
- 11- Add the mutton pieces again and cook for 4-5 minutes.
- 12- Serve piping hot.
