Kashmiri Yakhni Recipe

A scrumptious Kashmiri dish with succulent mutton pieces enriched with spices and balanced with yogurt based gravy.

Ingredients

• 1kg lamb, cut from breast, washed and drained
• 2 tbsp Cooking oil
• 1 cup Mustard Oil
• 5 cups Yogurt
• 2 tsp Corn Flour
• Salt to taste
• ½ tsp Cee Pee Hing dissolved in water
• 2 tsp Cee Pee Mutton Curry Masala Powder
• 2 tsp Cee Pee Fennel Seeds
• 2 tsp Cee Pee Ginger Powder
• 2 Cee Pee Cloves
• 1 Bay Leaf
• 1-inch Cinnamon Stick
• 1 Brown Cardamom
• 2 Green Cardamom
• 2 tsp Black Jeera Seeds

Method

1. In a pressure cooker, heat oil. Put in bay leaf, cloves, and cinnamon stick. Saute for few seconds and add hing liquid along with meat. Fry for 2 to 3 minutes.
2. Pour in 3 cups of water and remaining powdered spices including mutton curry masala powder. Pressure-cook it for about 10 minutes.
3. Whisk the yogurt in a bowl, add to it cumin seeds and put it into pressure cooker once the pressure releases naturally.
4. Mix it thoroughly and evenly with the meat.
5. Mix corn flour with 3 tablespoon of water and add to the gravy. In few minutes, the gravy will begin to thicken.
6. Grind brown and green cardamoms coarsely and add to the mutton to infuse delightful flavours.
7. Transfer to the serving bowl, serve fresh and hot with steaming hot rice.

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