Kashmiri Kanti Recipe – Authentic Kashmiri Grilled Meat Dish
Introduction
Kashmiri Kanti recipe is a traditional and flavorful grilled meat dish from the heart of Kashmir. Popular as a street food and festive appetizer, Kanti is known for its smoky aroma, tender texture, and minimal yet aromatic spice blend. Unlike heavily spiced kebabs, this dish allows the natural taste of lamb or mutton to shine, enhanced by mustard oil, dry ginger, and Kashmiri red chili powder.
Served hot with chutney and onions, Kashmiri Kanti is a must-try recipe for meat lovers who enjoy authentic regional Indian cuisine.
Preparation & Cooking Time
| Description | Time |
|---|---|
| Preparation Time | 15 minutes |
| Marination Time | 2–4 hours |
| Cook Time | 20–25 minutes |
| Soaking Time | Not required |
| Total Time | Approximately 2 hours 40 minutes |
Ingredients
Main Ingredients
- Boneless lamb or mutton (cut into cubes) – 500 grams
- Mustard oil – 3 tablespoons
- Kashmiri red chili powder – 1½ teaspoons
- Dry ginger powder (Sonth) – 1 teaspoon
- Fennel powder – 1 teaspoon
- Garam masala – ½ teaspoon
- Salt – 1½ teaspoons (adjust to taste)
- Lemon juice – 1 tablespoon
- Thick yogurt (optional) – 2 tablespoons
For Grilling
- Butter or ghee – 1 tablespoon
- Metal or wooden skewers (wooden skewers soaked for 30 minutes)
Step-by-Step Instructions
Step 1: Prepare the Meat
Wash the meat thoroughly and pat it dry using a kitchen towel. Cut into equal-sized cubes to ensure even cooking.
Step 2: Prepare the Marinade
In a large bowl, mix mustard oil, Kashmiri red chili powder, dry ginger powder, fennel powder, garam masala, salt, lemon juice, and yogurt (if using). Stir until well combined.
Step 3: Marinate the Meat
Add the meat cubes to the marinade and coat them evenly. Cover and refrigerate for at least 2 hours, preferably 4 hours for best flavor.
Step 4: Skewer the Meat
Thread the marinated meat onto skewers, leaving slight gaps between each piece.
Step 5: Grill the Kanti
Preheat a grill pan, charcoal grill, or oven to 200°C (392°F). Brush skewers lightly with butter or ghee. Grill for 20–25 minutes, turning occasionally, until the meat is golden brown with light charring.
Step 6: Rest and Serve
Remove the skewers from heat and let the meat rest for 2–3 minutes. Serve hot with mint chutney, sliced onions, and lemon wedges.
Servings
- Serves: 3–4 people
- Serving Size: 125–150 grams per person
Nutrition Information (Approximate Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 320 kcal |
| Protein | 28 g |
| Fat | 22 g |
| Saturated Fat | 7 g |
| Carbohydrates | 3 g |
| Fiber | 0.5 g |
| Sodium | 480 mg |
| Iron | 3.2 mg |
Nutrition values are estimates and may vary.
Special Notes & Tips
- Mustard oil is essential for authentic Kashmiri flavor.
- Kashmiri red chili powder adds color rather than heat.
- Charcoal grilling delivers the best smoky taste.
- Yogurt is optional; some traditional versions omit it entirely.
- Chicken can be used as a substitute, but lamb is traditional.
Conclusion
Kashmiri Kanti is a timeless dish that celebrates simplicity, tradition, and bold flavors. With its smoky aroma, tender meat, and authentic Kashmiri spices, this recipe is perfect for festive gatherings, weekend grilling, or when you want to explore regional Indian cuisine at home.
Try this authentic Kashmiri Kanti recipe and bring the flavors of the valley straight to your kitchen.
