Kashmiri Pasinda Recipe

500 g chops or shoulder mutton

1 tsp ginger/garlic

3 elachi

1 tsp chilli

½ tsp pepper

1 stick cinnamon

1 cup milk

1 tblsp saumf (fennel)

½ tsp cumin seeds (jeera)

Salt to taste

Oil for frying

Cut mutton in thin chop-sized pieces. Wash and apply all the spices to it. Put in milk and cook slowly till meat is tender and milk evaporated

½ cup yoghurt

Salt and pepper

2 tblsp corn flour

Dip meat in paste and keep turning till they are coated well. Heat oil in pan and fry meat. Serve hot.