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16 April, 2017 02:09:09 PM / LAST MODIFIED: 22 May, 2017 02:14:21 PM
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Kashmiri Mutton Yakhni

Independent Online/ The Times of India
Kashmiri Mutton Yakhni

Kashmiri recipe made using mutton, curd, cardamoms, cloves, and cinnamon. Mostly prepared during celebrations, this mutton recipe has a wonderful aroma of spices that are the essence of this delectable curry. 
The term 'Yakhni' refers to the saffron and curd based mutton broth which usually forms the base of most gravies, shorbas and pulaos. This curry recipe is thick and flavourful and tastes amazing with pulao, biryani, naan and even roti and parathas. If you want to really enjoy the flavours, pair it with plain steamed rice.

INGREDIENTS:

500 gm chopped mutton
5 green cardamom
1 inch cinnamon stick
1 bay leaf
2 teaspoon salt
1 teaspoon red chilli powder
1 teaspoon turmeric
2 teaspoon milk
350 gm yoghurt (curd)
3 clove
1 teaspoon dried ginger powder
2 teaspoon fennel seeds
2 red chilli
150 gm ghee
2 pinches saffron

How to make Kashmiri Mutton Yakhni

Step 1

Wash and clean the mutton and keep aside. Pour some hot water over the mutton and allow it to rest for 5-7 minutes. Now, throw the water away and wash the mutton again.

Step 2

Heat ghee in a deep bottomed pan. Add bay leaf, cinnamon, cardamom, clove, whole red chilli and cook on low flame till the spices begin to crackle. Ensure that you add the whole red chillies towards the end otherwise they will turn black.

Step 3

Now add mutton, turmeric,salt (you can add it as per your taste) and satue for 5-7 minutes on medium flame. Now reduce the flame and coook covered till the mutton softens and is fully cooked. You can add a little water if you feel the need.

Step 4

Whip the curd well and add it to the mutton. Ensure that the mutton is uncovered and the flame is at the lowest. Now powder the fennel, mix it with dry ginger powder and add it to the mutton.

Step 5

Add red clilli powder and cook till the mixture thickens. Now dissolve saffron in milk and add it to the mutton. Stir for 2-3 minutes, remove from fire and serve hot.PS: It is a traditional recipe and has several variations. Please share the way your mom cooked it at home in the comment box below and we will publish it in her name. You can altrenately send us your recipe on our FB page.

 

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Editor : M. Shamsur Rahman

Published by the Editor on behalf of Independent Publications Limited at Media Printers, 446/H, Tejgaon I/A, Dhaka-1215.
Editorial, News & Commercial Offices : Beximco Media Complex, 149-150 Tejgaon I/A, Dhaka-1208, Bangladesh. GPO Box No. 934, Dhaka-1000.

Editor : M. Shamsur Rahman
Published by the Editor on behalf of Independent Publications Limited at Media Printers, 446/H, Tejgaon I/A, Dhaka-1215.
Editorial, News & Commercial Offices : Beximco Media Complex, 149-150 Tejgaon I/A, Dhaka-1208, Bangladesh. GPO Box No. 934, Dhaka-1000.

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