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Kashmiri mutton

Kashmiri mutton

Main dishes

A Kashmiri lamb curry: golden onions, ginger and garlic, Kashmiri chili peppers, turmeric, and garam masala, lamb seared and then simmered in yogurt until…

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Recipe from Plutus, adapted by Recette de cuisine · · updated on

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This Kashmiri specialty sheep is known for its deep red color, which comes from the Kashmiri chili peppers, which are mild and very colorful. It is typically served with chapati, naan, or cumin-flavored rice.

Ingredients and directions

  • Prep time15 min
  • Cook time1 hr 30 min
  • Total1 hr 45 min
  • DifficultyMedium
  • CostBudget
  • Cooking methodsaucepan
  • Estimated cost$1.03 $0.26 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 15, 2026.

Ingredients

4 people
  • $0.41
  • $0.09
  • $0.13
  • $0.18
  • $0.03
  • $0.19

Prices from US supermarkets for 5 of 6 ingredients; Belgian prices for the rest.

Directions

  1. Heat the oil or ghee in a pan and sauté the onions.
  2. When they are golden, add the ginger-garlic dough. ≈ 3 min
  3. Add the chili pepper, turmeric, garam masala, and Kashmiri masala, and cook over low heat.
  4. Add the meat and salt, and cook until it changes color.
  5. Add the yogurt, add a little water, cover, and let it cook.
  6. Simmer over low heat until the meat is tender, adding hot water as needed.
  7. Garnish with mint or curry leaves and serve. ≈ 2 min

The bill

Kashmiri mutton

  • 2 large onions, chopped$0.41
  • 2 tablespoons of ginger-garlic paste$0.09
  • 1 teaspoon of Kashmiri chili powder$0.13
  • 1/2 teaspoon of garam masala$0.18
  • salt$0.03
  • 3 tablespoons of oil or ghee$0.19

Total$1.03

that's $0.26 per person

Estimated price; varies by store.

Equipment

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Before you start

Ingredients

  • 500 g of lamb, cut into small pieces
  • 2 large onions, chopped
  • 2 tablespoons of ginger-garlic paste
  • 120 g of yogurt
  • 1 teaspoon of Kashmiri chili powder
  • 1/4 teaspoon of turmeric
  • 1/2 teaspoon of garam masala
  • 1 teaspoon of Kashmir masala (optional)
  • salt
  • 3 tablespoons of oil or ghee
  • hot water
  • Mint or curry leaves for decoration

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