Kashmiri Mutton Yakhni

Name: Kashmiri Mutton Yakhni
Cuisine: Indian
Ingredients: 500 gm 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 chick pea flour (opt); to taste salt; 1 tbsp oil; 4-5 green cardamoms; 2 inch cinnamon sticks; 3 bay leaves; 2 tbsp ghee; 1 tsp mint leaves chopped; 1/2 tsp Dry mint leaves

Bethica Das @kitchen_flavours

Sharjah (UAE)

#cookpadindiaturns2 - 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.

Bethica Das @kitchen_flavours

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Ingredients

500 gm mutton bones, cut into medium pieces
1 cupyoghurt
1 cupmilk
1 tspfennel powder
1 tspsonth (dry ginger powder)
1/2 tspcumin powder
1 tsproasted chick pea flour (opt)
to tastesalt
1 tbspoil
4-5green cardamoms
2 inch cinnamon sticks
3bay leaves
2 tbspghee
1 tspmint leaves chopped
1/2 tspDry mint leaves

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Steps

1

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

In a bowl, whisk together yoghurt, milk, salt, fennel powder, sonth, cumin powder and roasted chickpea flour.
3

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.
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. When done, add the mint leaves and switch off the flame.
6

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