MUTTON YAKHNI - KASHMIRI CUISINE - INDIAN COOKING



Kashmiri Yakhni is a famous dish on Wazwan (multi-course feast) menu. This Kashmiri Pandit recipe is rich, creamy, and immensely delectable with mutton or lamb.


Ingredients:

 Mutton or lamb (cut into small pieces) – 500 gms

Oil, preferably mustard oil – 60 gms

Cinnamon - 1-inch 

Bay leaves (tej patta) – 2 nos.

Black cardamom pod (badi elaichi) – 1 pod

Green cardamom - 2 pods

Clove (laung) - 1

Salt to taste

Ginger powder (saunth) – 5 gms

Fennel powder (saunf) – 7-8 gms

Yogurt – 420 gms whisked 120 ml water 

Dried mint, crushed – 5 gms

Black cumin (shahi jeera) – 2-3 gms


Recipe:

In a kadhai or pressure cooker, add mustard oil. Heat till oil reaches the smoke point; reduce heat to medium.

Add cinnamon, bay leaves, black cardamom pod, green cardamom pods, and clove. Give it all a good stir, then add mutton. Sauté, occasionally stirring, till the mutton starts gaining some color. It takes about 8-10 minutes. Add salt, ginger powder (saunth), and fennel powder (saunf), and pour in 720 ml hot water.

 Pressure cook mutton to one whistle. Allow it to stand till the pressure subsides. Strain. Keep the mutton and stock separately.

 Alternatively, if cooked in a kadhai, continue cooking covered till the mutton is 80% cooked. Remove from heat. Separate the mutton and the stock

 Once the mutton is ready, cook the whisked yogurt in another kadhai or a wok. Stir continuously to avoid curdling and separation. Let the yogurt boil till the yogurt quantity becomes half. Continuous stirring is a must. This process is likely to take 12-15 minutes.

 To the cooked curd, add the stock and mutton. Cook further till the mutton is cooked well. To maintain the required consistency, add water if required. Adjust salt to taste. 

Serve hot with rice.


 

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