Kashmiri mutton yakhni recipe
This is a mild spicy light aromatic mutton gravy without onion and garlic prepared with whole spices. The color is lent by saffron soaked milk ,turmeric is not added. The yakhni gravy was said to have been introduced by Mughal ruler Akbar in India. They are also popular in Greek and Turkish cuisines, but in Kashmiri yakhni tomatoes are absent as they were not grown locally during that time. It is also devoid of onions and garlic because the Kashmiri pundits didn't use those ingredients in their cooking preparations.
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings 3 persons
Ingredients
Ingredients
- 500 gm mutton
Powdered spices
- 1 tbsp dried ginger powder
- 1 tsp asafetida powder
- 1 tbsp. roasted fennel powder
Whole spices
- 1 cinnamon
- 3 to 4 cardamon
- 3 cloves
- 2 to 3 red chilies
Oil
- 1/2 cup ghee
- 10. Milk with saffron
- 1 cup curd
Instructions
Preparations
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Marinate the mutton for 30 minutes with curd and salt
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Heat ghee
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Add the whole spices including red chilies for tempering
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Add the marinated mutton pieces
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Slow cook for an hour on low heat till the meat is tender
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For faster cooking transfer to a pressure cooker and give 4 to 5 whistles
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Heat the remaining ghee ,add asafetida
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Add the cook mutton
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Add the ginger powder and fennel powder.
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Add whipped curd and simmer
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When the flavors had amalgamated together well, add saffron milk.
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Adjust salt to taste
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Add split green chilies for the heat.
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Serve with pulao or steamed rice
