Mutton Yakhni

Tags: Kashmiri Recipes

Mutton Yakhni is one of the popular dishes of Kashmiri Cuisine. Its delicious Yakhni Gravy makes it one of the juiciest and flavorful dishes in the world.

Original Kashmiri Recipe

The original Mutton Yakhni Recipe doesn't consist of Onions and Garlic. Several websites have misleading information about how Mutton Yakhni is made and to taste the actual flavor of Mutton Yakhni, please follow the below ingredient list and procedure.

Plus several sources mention that one can use any part of mutton, which is also wrong because specifically chest and boukhter should be used for the preparation of Mutton Yakhni.
 

Ingredients

• 1 Kg Lamb - the meat should have parts of the chest and boukhter with some fat. Boukhter is the middle part of the lamb including the back.
• 4 Tablespoon Oil
• 1 Teaspoon Shahi Jeera
• 2 Bay Leaf
• 2 Black Cardamom
• 3 Green Cardamom
• 1 Inch Cinnamon Stick
• 1 Pinch Hing (Asafoetida)
• 3 to 4 Clove
• 1 to 2 Teaspoon Fennel Powder (Sounf)
• 1 to 2 Teaspoon Ginger Powder (Shonth)
• 500 gm Curd
• Salt as per taste
• 2 Green Chilly

Procedure

1. Take oil and add hing and other spices like Clove, Black Cardamom, Green Cardamom, Bay leaf, Shahi Jeera, and Cinnamon Stick.
2. Add the lamb pieces to the above mixture and let it fry for 15 to 20 minutes until the mutton becomes hard.
3. Add Sonth (Ginger) Powder.
4. Dissolve Sounf (Fennel) Powder in water and then add to the mixture above.
5. Add a pinch of Salt as per taste and mix well.
6. Add green chilies for some spiciness.
6. Add some water to the mutton mixture and give it pressure in a pressure cooker for 15 to 25 minutes.
8. After 3 whistles slow down the flame and let it cook for 15 to 25 minutes.
9. Let it cool down and then open the pressure cooker.
10. Beat the curd with a whisk or spoon and add the beaten curd to the mutton in the pressure cooker.
11. Let it boil for 5 to 10 minutes.
12. Garnish it with Corriander.