This dish contains a lot of garam masala (spices) that helps the body in the cold weather. It contains no garlic and onions, which is what makes it a Kashmiri specialty.

Ingredients:
1 kg Red Mutton
2 tbsp Mustard oil
1/2 tsp Ginger powder
2 tsp Sauf powder
2 Tejpata
3 Kashmiri chillies
1/2 tsp Garam Masala
1 tbsp Curd
1 glass water
Salt to taste

Method:
Take some mustard oil in a kadhai. Fry pieces of red mutton (with bones) in the oil, till they turn brown. Add three red chillies, ginger powder and sauf powder to the mutton. Add salt to taste. Deep fry the mixture. Add curd to make the mutton crisp. Mix all the ingredients well before adding a glass of water. Add tejpata, badi elaichi, chhoti elaichi and garam masala to it. Transfer the mixture to a pressure cooker and let it cook on one pressure whistle, to make it medium crisp.