Mutton Kanti - A Kashmiri Dish

Name: Mutton Kanti - A Kashmiri Dish
Total time: 2100 s
Yield: 5-6 servings
Cuisine: Indian
Ingredients: 1 kg boneless cubes Mutton (Lamb or Goat); 2 tsp Garlic paste; 1 tsp Ginger powder; 1 tsp Fennel powder; 2 tbsp Kashmiri Red Chilli powder; 1/2 tsp Turmeric powder; 1 tbsp Salt; 1 tbsp Coriander powder; 2 tbsp Oil; 2-3 thinly sliced Onions; 2-3 sliced Tomatoes; 1-2 thinly sliced Green Capsicums (optional); 2-3 Green Chillies; 1 tsp Salt; 1 tsp Kashmiri Red Chilli powder; 3 tbsp thick Curd; 1/2 tsp Turmeric powder; 2 tsp crushed Kasuri Methi or Dried Fenugreek Leaves; 2 tbsp White Vinegar; 3-4 tbsp chopped Coriander Leaves; 1 tsp Cumin Seeds; 2-3 tbsp Mustard Oil

ZMA @zesty5

#CAS
#week3
#cookpadindia
#newrecipe
#Kashmiricuisine
Mutton Kanti is a favourite and a beloved dish in Kashmir enjoyed both at home and the restaurants alike. This version is made without any MSG or food colours yet delivers rich and bold flavours.
It's a great one on any given day. Though a perfect marination is important, it still can be made and enjoyed with a shorter duration of marination. However the texture might differ a little.
It's an excellent option for any special occasion or a family get together. The best part is that it would be loved by all. It would also suffice a large crowd.

With simple spices and a unique style of cooking, this Kashmiri dish is an instant hit with my folks. I usually make it on the weekends. It is indeed worth mentioning that it's original counterpart is Chicken Kanti and is enjoyed as an excellent snack during Bakra Eid celebrations in Kashmir. This Mutton Kanti is an incredible variation done exactly the same way except for frying the meat. Instead it is either slow cooked or done in a pressure cooker.
It's a perfect choice to make at any party. A beautiful looking dish for any occasion, party or a special celebration. Let's begin with the recipe straight away.

Enjoy Cooking with Zeen!

ZMA @zesty5

Enjoy Cooking with Zeen!

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Ingredients

30-35 minutes

5-6 servings

1 kgboneless cubes Mutton (Lamb or Goat)
2 tspGarlic paste
1 tspGinger powder
1 tspFennel powder
2 tbspKashmiri Red Chilli powder
1/2 tspTurmeric powder
1 tbspSalt
1 tbspCoriander powder
2 tbspOil
For the Onion Tomato marinade -
2-3thinly sliced Onions
2-3sliced Tomatoes
1-2thinly sliced Green Capsicums (optional)
2-3Green Chillies
1 tspSalt
1 tspKashmiri Red Chilli powder
3 tbspthick Curd
1/2 tspTurmeric powder
2 tspcrushed Kasuri Methi or Dried Fenugreek Leaves
2 tbspWhite Vinegar
3-4 tbspchopped Coriander Leaves
1 tspCumin Seeds
2-3 tbspMustard Oil

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Steps

30-35 minutes

1

Marinate mutton boneless cubes with all the ingredients as mentioned preferably overnight. Or if in a hurry, at the least for an hour until all the other necessary preparations are done.

Chicken Kanti - Kashmiri Eid special Snack
2

Since it's a mutton dish, it can be cooked in a pressure cooker. Add water only as needed. Do not add too much of it. Let the pressure settle down on it's own. If there is lot of water, dry it up a bit. See to it that the spices coat the mutton pieces well.
3

The second step is to prepare the onion tomato marinade. Add all the ingredients to a bowl and give them all a good mix.
4

In the meantime, heat oil in a wide pot. Add the onion tomato marinade. Saute it on a medium to high heat so that it doesn't leave water and remains crisp. Do not over do it. Do it on a high to medium high heat until crisp and well cooked.
5

Add the cooked mutton boneless cubes to this and give it a real good mix. Let it just cook for about 2-3 minutes more until the masala or the marinade coats the cubes really well. Garnish with lots of chopped coriander and mint leaves.
6

Serve it piping hot right away alongside anything you wish either rice or rotis. Enjoy!

Linked Recipes

Chicken Kanti - Kashmiri Eid special Snack

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Cooksnaps

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ZMA @zesty5

on February 26, 2026 01:09

Homemaker by choice and a passionate cook by heart. An aspiring cook who actually never knew anything about Cooking until i became a mother myself.With Motherhood came the responsibilities as well and this was the turning point in my life.I started to learn the ABC's of cooking, taking help from my mother and my MIL. And time just flew. I spread my wings higher and higher. With my love for excellence and innovation, i stepped into a world of homecooks with my exposure to Cookpad one fine day on the social media. And there was no looking back since then and i have not only shared recipes here on this wonderful platform but also have made some lovely friends as well. Today iam successful because of my hard work, dedication and loads of good wishes of my family and my kids in particular.