Yellow cury mutton (keliya sayun)

Hi friends here is a another recipe of Kashmiri non veg dish it tastes too good and less spices and very easy to make and my daughter loves it .

Hope u like it and try it :)

Seyun Kaliya-Yellow Mutton:

Serving size: 3-4 people

Ingredients:

• 1lb mutton,

• 2 tsp badiyan/fennel powder, 

• 1tsp shonth/ginger powder,

• 1tsp zeera/cumin seed, 

• 1 tsp haldi/lider /turmeric powder,

• 1green crushed eliachi/cardamom,

• 1 big crushed black elaichi/cardamom, 

• pinch of heeng/asafetida, 

• salt to taste, 

• 2tbsp of milk, 

• 1 tbsp. of oil and

• 2 cups of water.

Method:

• Take water in a pressure cooker,

• Add mutton, shonth,badiyan, zeera, heeng, crushed big black elaichi to water in pressure cooker.

• Pressure cook for 8 minutes and let pressure cool.

• Open the lid when cool. Now add turmeric powder and 2 tbsp. of milk.

• Boil Kaliya for 3-4 minutes.

• Grind green elaichi and zeur/cumin.

• Add to Kaliya and cover with lid.

• Serve hot with Paratha or white boiled rice.

This is a delicacy prepared in Kashmir on all occasion,especially on the occasion of Shishur, a ceremony held in honor of a new bride or a newborn baby at the time of the onset of winter in the month of December.