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20 November 2013,14:30 by

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Serves :

Preparation Time :
30 minutes

Cooking Time :
1 hour

Preparation Method :

  • Wash and cut the meat.
  • Pressure-cook it with water and the salt for about 30 minutes on low heat, after the cooker reaches full pressure, till the meat is about 80 per cent cooked.
  • Remove the meat and the stock and set aside.
  • The Gravy
  • To make the gravy, heat a deep pan, add the curd and stir continuously on low to medium heat, to prevent the curd from splitting.
  • Once the curd has the consistency of milk, add the whole spices and continue stirring for about 10 minutes or till the curd is infused with the spices.
  • Add the dried ginger powder and cook for a few minutes.
  • Stir in the aniseed powder and combine well. Continue stirring for a few minutes longer.
  • Add the meat along with its stock and stir gently to blend well.
  • Add the mint leaves and stir well. Cook for another 20 minutes, on a very low simmer, stirring gently all the while.
  • Garnish with almonds.
  • Serve hot with steamed rice and a Kashmiri onion chutney.


  • 1 kg mutton chest and rib pieces
  • 1 teaspoon salt
  • The Gravy
  • 750 grams curd
  • 3 brown cardamoms
  • 4-5 green cardamoms
  • 3-4 cloves
  • 1" cassia stick
  • 2 teaspoons dried ginger powder
  • 3 tablespoons aniseed powder
  • 3-4 tablespoons dried mint leaves
  • Almonds, crushed for garnishing
  • IDHAYAM sesame oil for frying

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