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Home-cooked Recipes

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MUTTON YAKHNI

The Kashmiri Pandit repertoire of dishes predates the Kashmiri Wazwan, with its Persian or West Asian influences, by a few centuries. But today the one dish that can be seen as a clear bridge between the two is Mutton Yakhni, which refers to a robust stew of meat in a yoghurt based gravy flavoured minimally but adequately with fennel, cardamom, cloves and a hint of saffron. Usually, the mutton that goes into the yakhni is a fatty cut from the ribs that deepens the flavour of the gravy manifold. Make some extra gravy to enjoy as a shorba or soup too – there is little else that is as heart warming!
Recipe
  • Pour  oil in the pressure cooker in low flame : 2 big spoons 
  • Nicely saute Asafoetida powder (Heeng) in the oil​:  ½ teaspoon
  • Add cumin (Zeera)   : ½ spoon             
  • After the Asafoetida powder & cumin releases its smell, add the mutton : ½ kg
  • Fry the mutton for about 5-7 minutes
  • Mildly grind 2 cardamom pods (Elaichee) and 1 black cardamom (Badi Elaichee) & add it to the mutton     
  • Mix everything together
  • Add salt (Namak) : 1 ½ teaspoon or salt to taste & ginger (Adrakh) powder : ½ teaspoon
  • Stir well
  •  Generously add the fennel (Saunf) powder into the mixture : 2 table spoons 
  •  Mix all the spices with the meat
  •  Sprinkle garam masala : ½ spoon
  • Pour  water in the pressure cooker : 1½ glasses
  • Bring your flame to high & stir everything until the fennel powder dissolves in the water
  • Put the lid on & let it cook for 4-5 whistles
  • Put the flame on sim & cook for another 5 minutes so that the spice mix seeps into the meat
  • Take 3 bowls of curd and beat it thoroughly 
  • While you pour the curd into the gravy,  constantly stir the mixture so that the curd does not split
  • Continue to stir the dish until the gravy boils 
  • Sprinkle some elaichi powder to add more fragrance in the dish
  • In a small pan, pour ghee : 1 table spoon
  • Fry the onions till they turn brown in color
  • Sauté the cumin (Zeera) in the ghee 
  •  Add the onion mixture to the boiling yakhni
  • Let it boil for another 5-7 minutes so that the ghee & the onion mixes with the dish
  • Garnish it with garam masala & elaichi powder : ½ spoon 
  • Serve it with steamed rice
Ingredients
  • Mutton
  • Water
  • Oil
  • Fennel powder (Saunf)​
  • Asafoetida powder (Heeng) 
  • ​Salt (Namak)
  • Cumin  (Zeera)
  • Cardamoms 
  • Black cardamom (Badi Elaichee)
  • Ginger powder (Adrakh)
  • Garam masala
  • Curd
  • Elaichi powder
  • Clove
  • Ghee (optional)
  • Onions (optional)

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