Mutton Hand (Dandelion Mutton Gravy) – Kashmiri Style

Step 1: Prepare the Dandelion Greens

Add water to a pressure cooker and then add the dry dandelion greens (Hand). Close the lid and pressure cook for 5 whistles until the greens are soft. Once cooked, allow the steam to settle naturally. Open the cooker and wash the cooked dandelion greens five times with clean, cold water to remove any bitterness. Then, blend the washed dandelion into a smooth paste using a mixer.

Step 2: Fry the Mutton

Heat oil in a separate pan. Add the 500g of mutton pieces to the hot oil and fry them thoroughly until they are well-browned on all sides.

Step 3: Prepare the Spice Base

Transfer the oil used for frying the mutton into the pressure cooker. Add a pinch of asafoetida, 3-4 cloves, 1 tsp turmeric powder, 1 tsp red chili powder, 1 tsp fennel powder, 1 tsp ginger powder, and 1 tsp cumin powder to the hot oil. Mix the spices well and sauté for about 1 minute until fragrant.

Step 4: Combine and Pressure Cook

Add the prepared dandelion paste to the sautéed spices in the pressure cooker. Then, add the fried mutton pieces, 1 cup of curd, and salt to taste. Pour in 250 ml of water and add 1 tbsp of garam masala. Mix all the ingredients thoroughly. Close the pressure cooker and cook until the mutton is tender and soft.

Step 5: Final Touches and Serve

Once the mutton is cooked and the pressure has released, open the cooker. Add 1 tsp of Wari masala and one dry red chili for garnish and extra flavor. Serve the Mutton Hand hot and enjoy this healthy and delicious recipe.

• Washing the dandelion greens multiple times is crucial to remove their natural bitterness.

• Frying the mutton until well-browned adds depth of flavor to the gravy.

• Using homemade garam masala enhances the authenticity and aroma of the dish.

• Fresh dandelion greens can be used if available, adjust cooking time accordingly.

• For a spicier version, increase the amount of red chili powder or add fresh green chilies.

• Vegetarian alternative: Replace mutton with paneer or mixed vegetables for a similar gravy base.