Mutton Kanti with Kashmiri Girda

Instructions

1. 1

   Marinate the Mutton

   • In a large mixing bowl, combine the mutton pieces, whisked curd, ginger paste, garlic paste, 1 tsp of Kashmiri red chilli powder, turmeric powder, fennel powder, dry ginger powder, and 1 tsp of salt.
   • Mix thoroughly to ensure each piece of mutton is evenly coated with the marinade.
   • Cover the bowl and let it marinate for at least 30 minutes at room temperature, or for up to 2 hours in the refrigerator for deeper flavor.
2. 2

   Pressure Cook the Mutton

   • Transfer the marinated mutton mixture into a pressure cooker.
   • Add 1 cup of water and stir well.
   • Secure the lid and cook on medium-high heat for 4-5 whistles, or approximately 15-20 minutes, until the mutton is about 80% tender.
   • Allow the pressure to release naturally. Once safe, open the cooker. Strain the mutton pieces and set them aside. Reserve the cooking liquid (stock) for later use.
3. 3

   Sauté Onions and Fry Mutton

   • Place a heavy-bottomed pan or kadai over high heat. Add the mustard oil and heat it until it reaches its smoking point, then reduce the heat to medium.
   • Add the thinly sliced onions and sauté for 8-10 minutes, stirring frequently, until they turn a deep golden brown.
   • Increase the heat to high again and add the parboiled mutton pieces to the pan. Stir-fry vigorously for 5-7 minutes until the mutton is well-browned with slightly crispy edges. This high-heat frying is crucial for the authentic 'Kanti' texture.
4. 4

   Finish the Dish

   • Add the chopped tomatoes, the remaining 0.5 tsp of Kashmiri red chilli powder, and the remaining 0.5 tsp of salt to the pan.
   • Cook for 5-6 minutes, stirring continuously, until the tomatoes soften and break down, and the oil begins to separate from the masala.
   • If the mixture appears too dry, add a few tablespoons of the reserved mutton stock to moisten it.
   • Sprinkle the garam masala over the dish, mix well, and cook for one final minute to incorporate the aromas.
5. 5

   Garnish and Serve

   • Turn off the heat and garnish generously with freshly chopped coriander leaves.
   • Serve the Mutton Kanti hot with Kashmiri naan, roti, or steamed rice.