Mutton Yakhni is a great twist to your basic mutton curry. You'll like this far better!
A great mutton curry is every mutton lover's dream but cooking mutton the right way is tough. You always run the risk of undercooking or overcooking. So we have a perfectly easy recipe of creamy spicy Mutton Yakhni which is just what you need to give mutton another chance.
An authentic Kashmiri dish, the mutton yakhni is delicious and loaded with spices like saffron, cardamom and bay leaves. Have it alongside some warm chapati or steamed white rice and we assure you this dish will become your new favourite lunch/dinner recipe.
1/2 kg of Mutton
2 tbsp of ghee
3 cardamom pods
1 cinnamon stick
2 bay leaves
2 red chillis
2 tsp of Fennel seeds
2 tsp of Red Chilli powder
1 tsp of turmeric powder
1 tsp of grated ginger
1/8 tsp of saffron
2 tbsp of milk
1/2 cup of curd
salt to taste
Clean the mutton pieces properly.
In a pan, add ghee. Then add the bay leaf, cinnamon, cardamom, clove, whole red chilli and cook on low flame till the spices begin to crackle.
Add the red chilli at the last, so to prevent it from getting black.
Following that add mutton. Then, sprinkle in the turmeric powder and salt according to taste. Sauté for 5-7 minutes on medium heat.
Reduce the heat and cook covered till the mutton softens and is fully cooked. Pour some water if needed.
Once cooked and the curd, ginger, and fennel and mix are thoroughly. Remove the lid and continue cooking at the lowest flame. Then add the red chilli and stir.
In a bowl, mix the saffron and milk. Dissolve in the mutton batter and let it thicken.
On the side, prepare the rice or cook the roti.