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Kangra Dry Mutton by Sujata Sud Pant
- Fresh Mutton – 2 kg cut into pieces
- Ghee – 100 gm
- Black Cardamom – 3
- Green Cardamom – 3
- Cinnamon – 4 Sticks
- Bay Leaf – 4
- Whole Black Pepper – 6
- Cumin – 1 Tablespoon
- Turmeric – 1 Teaspoon
- Red Chillies – 2 Whole
- Aniseed – 1 Teaspoon
- Nutmeg – A Pinch
- Chopped Ginger – 4 Tablespoon
- Yoghurt – 1 kg
- Almonds – 10
- Juice Of Fresh Spinach – 2 Tablespoons
- Jaggery – Aaout 2 Tablespoons, grated
- Garam Masala – 2 Teaspoons
- Fresh Coriander And Cashews – For Garnish
This is best done on a wood fire, but the gas does as well.
Place a degchi on it the fire. Add the ghee and once it becomes hot, add the cardamom, cinnamon, bay leaf, whole black pepper, cumin, turmeric, red chillies, aniseed, nutmeg and the chopped ginger. Stir a little then add the pieces of fresh mutton and stir till the meat is coated with the masalas. Reduce the heat to low and cover and let it simmer, stirring occasionally. No water is to be added, so the heat should be quite low.
While the meat is cooking, roast the almonds till they are properly browned, cool and grind to a paste. Add the juice of the spinach to this paste and keep aside.
Once the meat is tender, add the yoghurt and stir constantly till it reduces to half. Add the almond paste and mix well. Add the jaggery and garam masala before serving.