Lip-Smacking And Delicious Kashmiri Mutton Yakhni

Kashmiri Mutton Yakhni is a Kashmiri curry made with tender mutton on the bone, that is cooked along with whole spices that are simmered in creamy yogurt gravy. Give this delicious and lip smacking Kashmiri Mutton Yakhni a try.

Kashmiri Mutton Yakhni

Cooks in: 25 minutes

Total in: 35 minutes

Makes: 4 servings

Ingredients

• 500 grams Mutton, on the bone
• 2 tablespoons Ghee
• 4 Cardamom (Elaichi) Pods/Seeds
• 2 inch Cinnamon Stick (Dalchini)
• 2 Bay leaf (tej patta)
• 2 Dry red chilies
• 3 Cloves (Laung)
• 2 teaspoons Fennel seeds (Saunf)
• Salt, to taste
• 1-1/2 cups Curd (Dahi / Yogurt)
• 2 teaspoons Red chili powder
• 1 teaspoon Turmeric powder (Haldi)
• 1 teaspoon Dry ginger powder
• 1 pinch Saffron strands
• 2 tablespoons Milk

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How to make

• To begin making the Kashmiri Mutton Yakhni Recipe wash and clean the mutton well. Soak mutton in hot water for about 10 minutes and set aside.
• Heat milk in a bowl in the microwave for about a minute, remove from the microwave, add the saffron strands and allow it to rest and dissolve to get the color and the flavors.
• In a pressure cooker, heat ghee on medium flame, once it’s hot, add the cardamom, cinnamon stick, bay leaf, dry red chilies and cloves.
• Once they begin to sizzle, add the mutton, discarding the water and cook for a few minutes.
• Next, to this add the whisked yogurt and mix well. Add about 1/3 cup of water and give it a good mix.
• Now add the red chili powder, turmeric powder, dry ginger powder, salt to taste and the saffron strand along with the milk to the Kashmiri Mutton Yakhni.
• Close the pressure cooker and pressure cook the Kashmiri Mutton Yakhni for 3 whistles. Turn off the flame and allow the pressure to release naturally.
• Open the cooker, check the salt and other flavors and adjust to suit your taste.
• Transfer the Kashmiri Mutton Yakhni to a serving dish and serve hot.
• Serve this Kashmiri Style Mutton Yakhni Recipe along with rice for a simple comforting lunch.