Kargil Balti Mutton Curry
A slow-cooked mutton curry from the Kargil-Purig region, seasoned with garlic, ginger and warming spices reflecting Balti culinary influence.
- Prep
- 25 min
- Cook
- 70 min
- Total
- 95 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 380 kcal
Equipment
- •Heavy-bottomed pot
Nutrition
Per serving, approximate
- Calories
- 380 kcal
- fat
- 26 g
- carbs
- 8 g
- fibre
- 2 g
- protein
- 28 g
- calories
- 380 kcal
Instructions
- 1
Heat mustard oil in a heavy pot until light smoke appears. Let it cool slightly.
- 2
Add sliced onion and fry until golden brown.
- 3
Stir in garlic and ginger. Cook until you smell the rich aroma.
- 4
Add mutton pieces. Fry over high heat until browned on all sides.
- 5
Stir in turmeric, red chilli powder and salt. Mix everything well.
- 6
Add chopped tomatoes. Cook until they turn soft and release their juices.
- 7
Turn down the heat. Slowly stir in the whisked yoghurt so it does not split.
- 8
Pour in enough water to cover the meat. Bring it to a gentle simmer.
- 9
Cover and cook on low heat for 45–55 minutes. Stir occasionally until the mutton is tender.
- 10
Taste and adjust seasoning. Top with chopped coriander before serving.
Chef's tips
Stir in the yoghurt slowly over low heat while mixing constantly so it stays smooth and does not split.
Ingredient substitutions
- mutton → goat meat
Storage
Refrigerate for up to 3 days in an airtight container.
Reheating
Reheat gently on the stovetop, adding a splash of water if needed.
Common mistakes to avoid
- •Pouring yoghurt into very hot gravy without lowering the heat, which causes it to curdle.
Serving suggestions
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