Wednesday, 7 May 2014

Mutton Yakhni - Kashmiri Mutton curry (prepared in Curd/yoghurt)

Yakhni is a traditional Kashmiri dish. Yakhni means 'prepared in curds'. 
This curry is made from mutton but you could use chicken too instead.A mouth watering dish and goes perfectly well with steaming white rice.I learnt this dish from my Kashmiri friend....and its really easy to make.Try making it and am sure you will love it....
Serves 6

Mutton - 1 kg
Mustard oil - 3 ladles
Fennel powder/Saunf powder - 2 tbsp
Cumin/Jeera - 1 tbsp
Bay leaves - 2
Asafoetida/Hing - ½ tsp
Cloves - half crushed - 5
Black cardamom/moti elaichi - 3
Cinnamon/dalcheeni - 1 inch
Whipped curd - 1 kg
Pure ghee/Clarified butter - 1 spoon
Wash the mutton and drain off excess water.
Heat two ladles of oil in a pressure cooker, put the mutton in it, add salt and hing, start frying for five minutes on full flame.
Put ½ glass water, add fennel powder, crushed black cardamom, cinnamon, bay leaves and pressure cook it up to 3 whistles.
Take a frying pan, put one ladle oil and heat it till smoke appears, cool it for three minutes and put cumin and cloves in it.
Keep it on a low flame and stir for one minute, add the curd and keep it on full flame, stir continuously so that it will not curdle till it boils.
Add this boiling curd in the mutton and keep it on low flame for five minutes.
Serve hot with steaming white basmati rice.

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