Yakhni is a delicious recipe where the succulent pieces of mutton are infused with cardamom, cinnamon, bay leaves and a host of other Kashmiri flavours that are balanced out in a thick yogurt based gravy. Here is the simple preparation of Yakhni and enjoy its delicious flavour with your friends and family.
1 kg meat-cut from breast of lamb
1 cup mustard /refined oil
5 cups of yogurt
4tsp fennel powder
2 tsp ginger powder
1 cinnamon stick
2 brown cardamom
3 green cardamom
2 tsp black cumin seeds
1 tsp asafoetida liquid
2 tsp corn flour and salt to taste
Method of preparation:
Wash the meat and drain the water.
Heat oil in a pressure cooker.
Put bayleaves, cinnamon stick, clove, asafoetida liquid and the meat together and fry for 2 to 3 minutes.
Add 3 cups of water and rest of the powdered spices, pressure for 10 minutes.
Beat yogurt in a bowl, mix the cumin seeds into it and add to the meat into the pressure cooker.
Keep stirring till mixed well with the meat.
Mix 2 tsp of corn flour in 3 tbsp of water and add to the gravy, it thickens the gravy.
Coarsely grind brown and green cardamom, add to the meat it gives you wonderful flavour, serve with rice.