| Prep Time | 15 minutes |
| Cook Time | 40 minutes |
| Servings |
people
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Ingredients
- 500 gm mutton chopped
- 5 green cardamom
- 1 inch cinnamon stick
- 1 bay leaf
- salt as required
- 1 tsp red chilli powder
- 1 tsp turmeric
- 2 tsp Milk
- 350 gm Yoghurt
- 3 Clove
- 1 tsp dried ginger powder
- 2 tsp fennel seeds powdered
- 2 red chilli
- 150 gm ghee
- 2 pinches saffron
Ingredients
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Instructions
- Take the mutton pieces in a bowl and wash them under running water. Drain the water. Then pour some hot water in the bowl and let the mutton rest for 5-7 minutes. Drain the water and wash the mutton under running water once again. Keep it aside.
- Take a pan and add some ghee to it. Once it is hot, lower the flame and add the whole spices such as the bay leaf, cinnamon, cardamom and clove. Sauté for a minute and then add the red chillies.
- Add the mutton to the pan and sauté. Then add turmeric and salt. Sauté the mutton on medium-high flame for 4-5 minutes. Then lower the flame, cover the pan and let the mutton cook until it softens. Add a little water if required.
- Take curd in a small bowl and whip it nicely. Lower the flame and add the curd in the pan. Then add the fennel powder and dry ginger powder. Mix the ingredients gently.
- Now as the mutton is about to be cooked, add the red chilli powder, and saffron-infused milk. Stir for a few more minutes. Switch off the flame and serve it hot.
Recipe Notes
Recipe Tip
There are many variations to make Kashmiri Mutton Yakhni. One variation includes adding roasted chickpea flour to the yoghurt for the gravy.
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Frequently Asked Questions
Can I make this recipe in a pressure cooker?
Yes. You can make this recipe in a pressure cooker.
Can I make this recipe without red chilli powder?
Yes. If you want to reduce the spiciness then you can skip the red chilli powder.