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Kashmiri Mutton Yakhni

Mar-10-2018
Bethica Das
10 minutes
Prep Time
40 minutes
Cook Time
3 People
Serves
Read Instructions Save For Later

ABOUT Kashmiri Mutton Yakhni RECIPE

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.

Recipe Tags

  • Non-veg
  • Easy
  • Dinner Party
  • Jammu and Kashmir
  • Main Dish

Ingredients Serving: 3

  1. 500 gms. mutton bones, cut into medium pieces
  2. 1 cup yoghurt
  3. 1 cup milk
  4. 1 tsp. fennel powder
  5. 1 tsp. sonth (dry ginger powder)
  6. 1/2 tsp. cumin powder
  7. 1 tsp. roasted chickpea flour (opt)
  8. salt to taste
  9. 1 tbsp. oil
  10. 2" cinnamon sticks
  11. 4-5 green cardamoms
  12. 3 bay leaves
  13. 2 tbsp. ghee
  14. 1 tsp. mint leaves, chopped / 1/2 tsp. dry mint leaves

Instructions

  1. Pressure cook the mutton in 2 cups water for 20 minutes on a low flame after two whistles. Keep aside.
  2. Whisk together yoghurt, milk, salt, fennel powder, sonth, chickpea flour and cumin powder. Keep aside.
  3. 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.
  4. Add the boiled mutton and the stock. Cover and simmer for 10 minutes, stirring at intervals.
  5. Add the ghee and simmer further for 5 minutes.
  6. When done, add the mint leaves and switch off the flame.
  7. Serve hot with pulao, steamed rice, naan or tandoori roti.

Reviews (1)  

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Hema Mallik
Mar-12-2018
Hema Mallik   Mar-12-2018

I really want to try this.

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