MUTTON YAKHNIThe 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!
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