Kashmir Food Vlogger, owner of Kashmiri Zaika @Kashmiri Zaika.

Ingredients

        •Mutton: 1kg

        •Water: 1 liter

        •Full cream dry milk: 500 gm

        •Fennel powder: 1 table spoon

        •Ginger powder: 1 teaspoon

        •Cloves: 4

        •Green cardmon: 6

        •Black cardmon: 2

        •Cinnemon stick: 1 small piece

        •Fried Shalet paste: 2 table spoon or fried onion 3 table spoon.

        •Ghee: 3 table spoon

        •Garlic paste: 1 table spoon

        •Salt: As per the taste

        •Almonds: For garnishing

Method

  Take 1 kg of mutton (tail, shoulder or Shang portion) and boil it in a pot until all the impurity floats on the top.

  Now discard this impurity. Now add fennel powder, garlic paste, ginger powder, clove, green cardmon, black cardmon, Cinnemon stick and salt (quantity mentioned above under ingredient list).

  Cover and cook it on low flame till mutton will be well done. In another pot, take full cream dry milk, 2 to 3 cups of water or Mutton stock, mix well to ensure no lumps are formed.

  Now cook it on high flame and keep stirring until it boils. Now take the mutton pieces out of mutton stock and put those into this boiled milk.

  Now add 2 cups of mutton stock into it and at this stage, also add fried Shalet paste or fried onion paste and ghee. Cook it for 5 minutes on high flame.

  Off the flame now and garnish it with almonds. Your dish is ready to serve hot. Share this delicious recipe with your family and friends.