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 tandoori roti. So check out the step by step pictorial recipe to prepare this mouth-watering delicacy.

• 500 gms. mutton with 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 / tandoori 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 mutton in 2 cups water for 20 minutes on a low flame after 
                   two whistles.

                    Whisk yoghurt, milk, salt, fennel powder, sonth, cumin powder & roasted
                    chickpea flour.

                                Heat oil & temper with bay leaves & whole garam masala.

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

                                Add boiled mutton & the stock.

                                Cover & simmer for 10 minutes, stirring at intervals.

                                Add ghee & simmer further for 5 minutes.

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

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