Kashmiri Mutton Curry

1. Wash and clean the mutton well. Soak mutton in hot water for about 10 minutes and set aside.
2. Heat milk in a bowl in the microwave for about a minute, remove from the microwave, add the saffron strands and allow it to rest and dissolve to get the color and the flavours.

3. In a pressure cooker, heat ghee or butter on medium flame, once its hot, add the cardamom, cinnamon stick, bay leaf, dry red chillies and cloves.
4. Once they begin to sizzle, add the mutton, discarding the water and cook for a few minutes.
5. Next, to this add the whisked MP yogurt and mix well. Add about 1/3 cup of water and give it a good mix.
6. Now add the red chilli powder, turmeric powder, dry ginger powder, salt to taste and the saffron strand along with the milk to mutton.
7. Close the pressure cooker and pressure cook the mutton for 10- 12 minutes or till mutton is cooked. Turn off the flame and allow the pressure to release naturally.
8. Open the cooker, adjust seasoning.

9. Transfer the Kashmiri Mutton Curry to a serving dish and serve hot.
10. Serve this Kashmiri Mutton with Steamed Rice.