A unique and aromatic Kashmiri mutton curry. Tender lamb pieces are slow-cooked in a yogurt-based gravy with fragrant spices like fennel and dry ginger. A lesser-known gem that's rich, pungent, and deeply comforting.
Prep20 min
Cook70 min
Servings4
Serving size: 1 serving
518cal
55gprotein
15gcarbs
26g
Ingredients
750 g Mutton (Bone-in, curry cut)
240 g Yogurt (Whisked until smooth, at room temperature)
300 g Onion (About 2 large, thinly sliced)
60 ml Mustard Oil
30 g Ginger Garlic Paste (About 2 tablespoons)
6 g Fennel Powder (About 2 teaspoons)
4.5 g Dry Ginger Powder (About 1.5 teaspoons)
6 g Kashmiri Red Chili Powder (About 2 teaspoons, for color and mild heat)
Soft, thin, and light Indian flatbreads made from whole wheat flour. They puff up beautifully on an open flame, making them a perfect, healthy accompaniment to any curry or dal.
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Aromatic, melt-in-mouth Dhaas Gosht with soft phulkas & fresh salad – protein-packed and gut-friendly!
This sindhi dish is perfect for dinner. With 828.16 calories and 64.57g of protein per serving, it's a nutritious choice for your meal plan.
fat
1 g Asafoetida (About 0.25 teaspoon)
2 pcs Black Cardamom (Slightly bruised)
4 pcs Green Cardamom (Slightly bruised)
4 pcs Cloves
1 inch Cinnamon Stick
1 pcs Bay Leaf
9 g Salt (About 1.5 teaspoons, or to taste)
15 g Ghee (About 1 tablespoon, for finishing)
1.5 g Garam Masala (About 0.5 teaspoon)
480 ml Water (Hot)
10 g Coriander Leaves (Chopped, for garnish)
Instructions
1
Marinate the Mutton
In a large bowl, combine the mutton pieces, whisked room-temperature yogurt, ginger-garlic paste, turmeric powder, and half of the salt (about 0.75 tsp).
Mix thoroughly with your hands, ensuring each piece of mutton is well-coated.
Cover and let it marinate for at least 30 minutes at room temperature, or for best results, refrigerate for 2-4 hours.
2
Prepare the Aromatic Base
Place a pressure cooker over high heat and add the mustard oil. Heat until it's very hot and just begins to smoke lightly. This step is crucial to mellow the oil's pungency.
Immediately reduce the heat to medium. Let the oil cool for 30 seconds, then add the whole spices: bay leaf, black and green cardamoms, cloves, and cinnamon stick. Sauté for 30-45 seconds until they become fragrant.
Add the asafoetida, give it a quick stir, and then add the thinly sliced onions.
Fry the onions, stirring frequently, for 12-15 minutes. Be patient and cook them until they are a deep, uniform golden brown. This caramelization is the foundation of the curry's rich flavor and color.
3
Sauté the Mutton (Bhunai)
Add the marinated mutton along with the entire marinade to the cooker.
Increase the heat to medium-high. Sauté for 8-10 minutes, stirring continuously. Cook until the mutton is lightly browned, the moisture from the yogurt has mostly evaporated, and you see oil separating at the sides of the cooker.
Add the powdered spices: fennel powder, dry ginger powder, and Kashmiri red chili powder. Stir and cook for another 1-2 minutes until the raw aroma of the spices is gone.
4
Pressure Cook the Curry
Pour in the hot water and add the remaining salt. Stir well, scraping the bottom of the cooker to deglaze any flavorful bits stuck to it.
Secure the lid of the pressure cooker. Bring to high pressure (the first whistle). Then, reduce the heat to medium-low and cook for 25-30 minutes.
Turn off the heat and allow the pressure to release naturally. This can take 15-20 minutes but results in exceptionally tender meat.
5
Finish and Serve
Once the pressure has fully released, carefully open the cooker. Check if the mutton is tender; it should be falling off the bone. If not, pressure cook for another 5-10 minutes.
If the gravy is too thin for your liking, simmer the curry without the lid on medium heat for 5-7 minutes to thicken it.
Stir in the ghee and garam masala powder. Let the curry rest for 5-10 minutes to allow the flavors to meld.
Garnish with freshly chopped coriander leaves and serve hot with steamed rice or naan.
262cal
8gprotein
44gcarbs
8gfat
Ingredients
2 cup Atta (Also known as whole wheat flour)
0.5 tsp Salt
1 cup Lukewarm Water (Adjust as needed to form a soft, pliable dough)
2 tbsp Ghee (For brushing on top, optional)
Instructions
1
Prepare the Dough
In a large mixing bowl, combine 2 cups of atta and salt.
Gradually add lukewarm water, a little at a time, mixing with your fingers until the flour comes together to form a dough.
Knead the dough on a clean, flat surface for 8-10 minutes, pressing and stretching it with the heel of your hand. The final dough should be soft, smooth, and elastic, not sticky.
2
Rest the Dough
Lightly grease the dough with a few drops of oil or ghee to prevent it from drying out.
Cover the bowl with a damp cloth or a lid and let the dough rest for at least 20-30 minutes. This step is crucial for relaxing the gluten, which results in softer phulkas.
3
Divide and Roll
After resting, knead the dough again for one minute.
Divide the dough into 8 equal-sized portions and roll them into smooth balls.
Take one ball, flatten it between your palms, and dip it into the dry atta for dusting.
Place it on a rolling board (chakla) and roll it out evenly into a thin circle, about 6-7 inches in diameter. Use minimal dry flour for dusting to avoid making the phulka hard.
4
Cook on the Tawa (Griddle)
Heat a tawa over medium-high heat. To check if it's ready, sprinkle a pinch of dry flour; it should turn brown in a few seconds.
Place the rolled phulka on the hot tawa. Cook for about 15-20 seconds until you see small bubbles appear on the surface.
Flip the phulka using tongs and cook the other side for 30-40 seconds until light brown spots appear.
5
Puff on Open Flame
Using tongs, carefully lift the phulka off the tawa and place it directly on a high flame.
Within seconds, the phulka will puff up into a ball due to the trapped steam.
Immediately flip it to cook the other side on the flame for just a second or two. Be careful not to burn it.
6
Finish and Serve
Remove the puffed phulka from the flame. If desired, brush the top with a little ghee.
Place the finished phulka in a casserole or a container lined with a clean kitchen towel. This keeps them soft and warm.
Repeat the rolling, cooking, and puffing process for the remaining dough balls. Serve hot with your favorite dal or curry.
