Mutton Kashmiri (Kashmir) Recipe
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Cooking Method for Mutton Kashmiri
Pour the oil into a large saucepan bring up to a medium heat. Add the onions and reduce the heat to low. You can optionally add 1 or 2 Whole Star Anise which help bring out the sweetness of the onions and imparts a subtle aniseed flavour but remove them once the onions are cooked. Cook the onions gently and slowly until they turn a golden brown colour.
Make a paste of the ginger puree, garlic puree, curry powder, Turmeric powder, Chilli powder, with a little water. Add to saucepan and stir in well and fry for a couple of minutes.
Now add your 800g Diced Mutton stir in well.
Add the Coconut Cream and egg mixture.
Mix the Cream, Yogurt, Tomato Puree, together in a jug with the water or stock and pour into the saucepan and mix in well. Turn up the heat until the sauce begins to simmer and leave to simmer for 2 Hours or until the meat is tender. Stir occasionally.
Finally sprinkle in the Garam masala and stir in well for the final 2 minutes of cooking. Garnish with the Slices of caramelised banana. Cut the banana in 4mm thick slices, coat with sugar on both sides and heat in a dry pan until cooked and caramelised. It takes about 2-4 minutes so get ready while the curry sauce is simmering. and serve.
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