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Saturday, 5 March 2016

Kashmiri Mutton Yakhni


          This is an authentic signature kashmiri dish. It is non-spicy and a mildly flavoured Mutton gravy cooked in yoghurt and other dry spices. The dominant flavour and aroma comes from the use of fennel and dry ginger powder. It has a soup based gravy which is best relished with pulao, plain steamed rice, naan or tandori roti. Please check below a step by step guide with pictures to prepare this mouth-watering delicacy.





  • 500 gms. mutton bones, cut into medium pieces
  • 1 cup yoghurt
  • 1 cup milk
  • 1 tsp. fennel powder
  • 1 tsp. sonth (dry ginger powder)
  • 1/2 tsp. cumin powder
  • 1 tsp. roasted chickpea flour (opt)
  • salt to taste
  • 1 tbsp. oil
  • 2" cinnamon sticks
  • 4-5 green cardamoms
  • 3 bay leaves
  • 2 tbsp. ghee
  • 1 tsp. mint leaves, chopped / 1/2 tsp. dry mint leaves





          Pressure cook the mutton in 2 cups water for 20 minutes on a low flame after two whistles. Keep aside.

          Whisk together yoghurt, milk, salt, fennel powder, sonth, chickpea flour and cumin powder. Keep aside.

          Heat oil in a pan and temper with bay leaves, cinnamon and cardamoms. Add the yoghurt mix and simmer, stirring continuously on a low flame for 10-12 minutes.

          Add the boiled mutton along with the stock. Cover and simmer for 10 more minutes. Add the ghee and further simmer for 5 minutes. 

          Add the chopped mint and switch off the flame. Serve hot with plain steamed rice, pulao or naan / tandori roti.



Tips--
1. Traditionally dry mint leaves powder is used. If you have do use it. I added some chopped mint leaves and it was not available at that moment.
2. As this dish is non-spicy, you can 2-3 green chilies to it.





                        Pressure cook the mutton in 2 cups water for 20 minutes on a low 
                        flame after two whistles.




                        In a bowl, whisk together yoghurt, milk, salt, fennel powder, sonth, 
                        cumin powder and roasted chickpea flour.




                         Heat oil in a pan & temper with bay leaves & whole garam masala.




                           Add the yoghurt mix and simmer, by stirring continuously for 
                           10-12 minutes on a low flame.




                        Add the boiled mutton and the stock.




                           Cover and simmer for 10 minutes, stirring at intervals.




                              Add the ghee and simmer further for 5 minutes.



                          When done, add the mint leaves and switch off the flame.




                           Serve hot with pulao, steamed rice, naan or tandori roti.












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