Mixed Vegetable Salad- Mixed Vegetable Koshimbir
Pink Chaddi on its way

Kashmiri Mutton- Kashmiri style lamb


For years I have cooked a Kashmiri Yakhni  from  Madhur Jaffrey's cookbook "Indian Cookery". Though it took a good hour and a half  make, it was worth it, because every bit was polished off with relish by whomever it was served to, family or friends. If there ever were leftovers, they did not lasted beyond the next meal.
Now a dear friend, Neelam Sawani, who is a great resource for delicious and easy to prepare recipes,  has given me a method which produces the same and often better results with way less oil and much less effort. I have cooked it three times in the last week!

This will take no more than 15 minutes to prepare ! This method is perfect for 1/2 kg which will serve about 2-4 people. If you increase the amount cook it in batches.


1/2 kg shoulder mutton, cut into cubes along with bones.
1/2 cup or 1 small katori plain yogurt/ dahi
1 1/2 level tsps ground ginger powder/ sonth
4 level tsps ground fennel seed /saunf powder
1 tsp salt
1/2 tsp red chilli powder/ lal mirchi
1/2  tbsp veg oil
1/2 cup or 1 katori milk or cream

Wash the mutton and drain off all the water. Mix with the curds, salt and spices and set aside in the fridge for as long as you have, even if it is just ten minutes.
In a small pressure cooker ( 3 kg size)  heat the oil and then brown the mutton a few pieces at a time. Pour the marinade, if there is any left, into the cooker. Cover and set the weight on.  Cook on high heat for 6 whistles.Turn off the heat and let it stand for a few mintues till pressure is reduced. Remove the weight and lid. Pour in the milk and cook till the spices stick to the meat and very little, to no gravy, is left. You can use cream if you prefer. Serve right away with hot chapathis or rice and curds.

With very little oil, this is a no fail recipe....and just delicious.

If any of you like this let me know, so I can pass the feedback on to Neelam.