Quick Kashmiri Mutton Yakhni Recipe
A pale Kashmiri curry of mutton simmered in yogurt with fennel, dried ginger and cardamom. No turmeric, no chilli. Serve with steamed rice.
Raw materials
The Meatigo product this recipe is built on. Everything else is pantry.
Ingredients
Method
6 steps. Read it through before you start.
- 01Warm the spices
Heat the ghee and fry the bay leaf, cardamom, cloves and cinnamon for 30 seconds.
- 02Add the mutton
Add the mutton and asafoetida. Cook on medium for 5 minutes without browning.
- 03Add yogurt carefully
Lower the heat. Whisk the yogurt smooth and add it in three parts, stirring constantly so it does not split.
- 04Season and simmer
Add the fennel, ginger powder, salt and water. Bring to a boil.
- 05Cook low
Cover and simmer on low for 45 to 50 minutes until the mutton is tender and the gravy is thin and pale.
- 06Serve
Check the salt and serve with steamed rice. Cook until the mutton is tender.
Questions
Why is it white?+
Yakhni is cooked without turmeric or red chilli. The colour comes from the yogurt and ghee.
Why did the yogurt curdle?+
The heat was too high or the yogurt was cold. Whisk it smooth and add it a spoon at a time on low heat.
Can I use boneless?+
Yes. Cook it for about 35 minutes.