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Tender morsels of mutton, first parboiled and then stir-fried with onions, tomatoes, and aromatic Kashmiri spices. This classic dish from the valley is smoky, spicy, and perfect with naan or roti.
For 4 servings
Marinate the Mutton
Pressure Cook the Mutton
Sauté Onions and Fry Mutton
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Tender morsels of mutton, first parboiled and then stir-fried with onions, tomatoes, and aromatic Kashmiri spices. This classic dish from the valley is smoky, spicy, and perfect with naan or roti.
This kashmiri recipe takes 60 minutes to prepare and yields 4 servings. At 472.72 calories per serving with 54.08g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Finish the Dish
Garnish and Serve
Replace mutton with boneless chicken pieces. Reduce the pressure cooking time or skip it entirely, pan-frying the chicken until cooked through before proceeding with the recipe.
For a vegetarian version, use paneer cubes or a mix of sturdy vegetables like mushrooms, bell peppers, and baby potatoes. Parboil the vegetables and then stir-fry them as you would the mutton.
Add sliced bell peppers (capsicum) along with the tomatoes for extra crunch, color, and a slightly sweet flavor.
Mutton is a complete source of high-quality protein, essential for building and repairing tissues, muscle growth, and overall body function.
This dish provides a significant amount of heme iron, which is easily absorbed by the body and helps in preventing iron-deficiency anemia and boosting energy levels.
Spices like turmeric, ginger, and garlic have anti-inflammatory and antioxidant properties that can help strengthen the immune system.
Mutton Kanti can be part of a balanced diet. Mutton is an excellent source of high-quality protein, iron, and B-vitamins. However, it is also high in saturated fat. To make it healthier, use lean cuts of mutton and control the amount of oil used.
One serving of Mutton Kanti (approximately 380g) contains around 450-550 calories. The exact count depends on the fat content of the mutton and the amount of oil used.
Store leftover Mutton Kanti in an airtight container in the refrigerator for up to 3 days. Reheat it in a pan over medium heat, adding a splash of water if it seems too dry.
Yes, you can. Cook the marinated mutton in a heavy-bottomed pot with a lid. Add about 1.5 to 2 cups of water and let it simmer on low heat for 60-90 minutes, or until the mutton is 80% tender. This method will take longer.
Mutton Kanti is a dry dish that pairs wonderfully with soft breads like naan, roti, or Kashmiri lavasa. It also goes well with a simple side of steamed rice and a fresh salad or raita to balance the richness.