Entree: Pakistan – Kashmir / Gilgit-Baltistan – کشمیری موجی گاڈ ➤ Kashmiri Mūjī Gād (Kashmiri-style mutton stew braised with yogurt, fennel, and warming whole spices)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr 35 min

Additional 1 hr

Total 1 hr 50 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 lb (900 g) bone-in mutton or lamb shoulder, cut into large pieces
- 1 cup (240 ml) plain yogurt, whisked
- 2 tbsp (30 ml) mustard oil or ghee
- 1 large onion, thinly sliced (about 8 oz (225 g))
- 1 tbsp (6 g) fennel seeds, lightly crushed
- 1 tsp (2 g) fennel powder
- 1 tbsp (6 g) crushed anardana (dried pomegranate) or anardana powder
- 1 tsp (2 g) Kashmiri red chili powder
- 1 tsp (5 g) ground coriander
- 1/2 tsp (1 g) turmeric
- 1/4 tsp (0.5 g) asafoetida (hing)
- 4 green cardamom pods, lightly crushed
- 2 black cardamom pods, lightly crushed
- 2 bay leaves
- 1 1/2 tsp (9 g) kosher salt, or to taste
- 1 cup (240 ml) water or light meat stock
- 1 tbsp (15 ml) lemon juice
- 1/4 cup (15 g) fresh cilantro (coriander), chopped for garnish

Show original ingredient measurements

- 2 lb (900 g) bone-in mutton or lamb shoulder, cut into large pieces
- 1 cup (240 ml) plain yogurt, whisked
- 2 tbsp (30 ml) mustard oil or ghee
- 1 large onion, thinly sliced (about 8 oz / 225 g)
- 1 tbsp (6 g) fennel seeds, lightly crushed
- 1 tsp (2 g) fennel powder
- 1 tbsp (6 g) crushed anardana (dried pomegranate) or anardana powder
- 1 tsp (2 g) Kashmiri red chili powder
- 1 tsp (5 g) ground coriander
- 1/2 tsp (1 g) turmeric
- 1/4 tsp (0.5 g) asafoetida (hing)
- 4 green cardamom pods, lightly crushed
- 2 black cardamom pods, lightly crushed
- 2 bay leaves
- 1 1/2 tsp (9 g) kosher salt, or to taste
- 1 cup (240 ml) water or light meat stock
- 1 tbsp (15 ml) lemon juice
- 1/4 cup (15 g) fresh cilantro (coriander), chopped for garnish

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Marinate the meat: In a bowl combine the mutton pieces with whisked yogurt, half the crushed fennel seeds, Kashmiri red chili powder, ground coriander, turmeric, and 1 tsp (5 ml) salt. Cover and refrigerate at least 1 hour or up to overnight.
2. Toast and bloom spices: Heat mustard oil or ghee in a heavy-bottomed pot over medium heat until hot. Add bay leaves, green and black cardamom and remaining crushed fennel seeds; sauté 30–45 seconds until aromatic.
3. Caramelize onions: Add the sliced onion and cook, stirring, until deep golden brown, 12–15 minutes. Reduce heat if onions begin to burn.
4. Brown the meat: Add marinated mutton pieces to the pot and sear on all sides for 4–6 minutes to develop color. Stir in asafoetida and crushed anardana; cook 1 minute.
5. Simmer gently: Pour in 1 cup (240 ml) water or stock, bring to a simmer, reduce heat to low, cover and cook gently until meat is tender, about 1 to 1 1/2 hours, stirring occasionally and adding a little extra water if the sauce reduces too quickly.
6. Finish and adjust: When meat is tender and sauce has thickened, stir in lemon juice and taste for salt. Simmer uncovered 5 minutes to meld flavors.
7. Serve: Transfer to a serving dish, sprinkle with chopped cilantro and a final pinch of fennel powder if desired. Serve hot with steamed rice or traditional Kashmiri breads.

1. Marinate the meat: In a bowl combine the mutton pieces with whisked yogurt, half the crushed fennel seeds, Kashmiri red chili powder, ground coriander, turmeric, and 1 tsp salt. Cover and refrigerate at least 1 hour or up to overnight.
2. Toast and bloom spices: Heat mustard oil or ghee in a heavy-bottomed pot over medium heat until hot. Add bay leaves, green and black cardamom and remaining crushed fennel seeds; sauté 30–45 seconds until aromatic.
3. Caramelize onions: Add the sliced onion and cook, stirring, until deep golden brown, 12–15 minutes. Reduce heat if onions begin to burn.
4. Brown the meat: Add marinated mutton pieces to the pot and sear on all sides for 4–6 minutes to develop color. Stir in asafoetida and crushed anardana; cook 1 minute.
5. Simmer gently: Pour in 1 cup (240 ml) water or stock, bring to a simmer, reduce heat to low, cover and cook gently until meat is tender, about 1 to 1 1/2 hours, stirring occasionally and adding a little extra water if the sauce reduces too quickly.
6. Finish and adjust: When meat is tender and sauce has thickened, stir in lemon juice and taste for salt. Simmer uncovered 5 minutes to meld flavors.
7. Serve: Transfer to a serving dish, sprinkle with chopped cilantro and a final pinch of fennel powder if desired. Serve hot with steamed rice or traditional Kashmiri breads.