Thursday, January 27, 2011

Mutton Yakhni (Mutton in yogurt sauce)

Yakhni is a kashmiri preparation which has a yoghurt based sauce.

Mutton - 1/2kg
Curd - 1/2kg (beaten)
Bay Leaves (tez patta) - 1-2
Cumin seeds - 1 & 1/2tsp
Fennel (saunf) powder - 4tsp
Ginger (sund/shonth) powder -1tsp
Black pepper powder - 1/2tsp
Black Cardamom - 3-4  (ground)
Small Cardamom - 3-4  (ground)
Cinnamon -1/2tsp
Gram masala - 1tbsp
Corriander (dhaniya) powder - 1tsp
Asafoetida (hing) - 1pinch
Poppy seeds (khas khas) - 1tbsp
Oil - 3tbsp
Salt - to taste 

  • Heat oil in a pressure cooker. Add a pinch of hing,kali mirch,badi elaichi and zeera in it. 
  • Add mutton in it. Stir for 2-3 mins and then add 2-3 glasses of  water. 
  • Now add the rest of the ingredients (choti elaichi,dalchini,saunf,sund,tez patta and salt). 
  • Pressure cook for 5 miutes. 
  • Turn off the gas and let it cool.
  • Take a bowl and mix the beaten curd with the khas khas.
  • Add this to the cooker contents and put the gas on low flame. 
  • Stir continuoulsy till the curry becomes thick and the oil starts to separate.
  • Add garam masala and dhaniya.
  • Serve hot.

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