Learn how to make Delicious & Flavorful Kashmiri Mutton Yakhni - कश्मीरी मटन यखनी with our chef Jasleen.
Kashmiri Mutton Yakhni is super simple to make. All you need is dahi and a simple set of spices to make this curry. Serve it with Jeera pulao and papad to make a quick and simple meal for lunch or dinner.
Ingredients:
(Serves)
- 1/2 kg Mutton
- 2-3 cups Water
- 1 Bay Leaf
- 1 inch Cinnamon Stick
- 2 Black Cardamoms
- 5-6 Green Cardamoms
- 4-5 Cloves
- 8-10 Black peppercorns
- 7-8 Garlic Cloves
- Ginger
- 1/2 tsp Asafoetida
- 2 tsp Fennel Seeds Powder
- 1/2 tsp Ginger Powder
- Salt
- 1/2 kg Curd
- 1 Black Cardamom(crushed)
- 2 tsp Ghee
- Dry Mint Leaves
- Salt
Method:
1. Take mutton in a pressure cooker and add water, bay leaf, cinnamon stick, black cardamom, green cardamom, cloves, black peppercorns, garlic cloves, ginger, asafoetida, 2 tsp Fennel Seeds Powder, ginger powder, salt
2. Close the pressure cooker and cook it for 4-5 whistles
3. Once cooked, strain the mutton and separate the spices
4. Now, boil whisked curd in a separate pan and keep stirring it
5. Add crushed black cardamom and ghee in the curd
6. Now, add cooked mutton to the curd & spice mix and stir it well
7. Add mutton broth to the pan, which was separated earlier
8. Add dry mint leaves, salt to the pan and cook the yakhni over a low flame for 15-20 minutes
9. Once cooked, take it out and serve it
Kashmiri Mutton Yakhni is super simple to make. All you need is dahi and a simple set of spices to make this curry. Serve it with Jeera pulao and papad to make a quick and simple meal for lunch or dinner.
Ingredients:
(Serves)
- 1/2 kg Mutton
- 2-3 cups Water
- 1 Bay Leaf
- 1 inch Cinnamon Stick
- 2 Black Cardamoms
- 5-6 Green Cardamoms
- 4-5 Cloves
- 8-10 Black peppercorns
- 7-8 Garlic Cloves
- Ginger
- 1/2 tsp Asafoetida
- 2 tsp Fennel Seeds Powder
- 1/2 tsp Ginger Powder
- Salt
- 1/2 kg Curd
- 1 Black Cardamom(crushed)
- 2 tsp Ghee
- Dry Mint Leaves
- Salt
Method:
1. Take mutton in a pressure cooker and add water, bay leaf, cinnamon stick, black cardamom, green cardamom, cloves, black peppercorns, garlic cloves, ginger, asafoetida, 2 tsp Fennel Seeds Powder, ginger powder, salt
2. Close the pressure cooker and cook it for 4-5 whistles
3. Once cooked, strain the mutton and separate the spices
4. Now, boil whisked curd in a separate pan and keep stirring it
5. Add crushed black cardamom and ghee in the curd
6. Now, add cooked mutton to the curd & spice mix and stir it well
7. Add mutton broth to the pan, which was separated earlier
8. Add dry mint leaves, salt to the pan and cook the yakhni over a low flame for 15-20 minutes
9. Once cooked, take it out and serve it
Category
🛠️
Lifestyle