Yakhni
Sunita Ma'am's Kashmiri Yakhni recipe.
Sourced from: Amrita's recipe handbook
1kg of lamb meat , nice medium pieces, Clove 2to3 pieces, salt to taste, heeng, daure, 4 large tablespoons oil, 2 teaspoons ginger powder, 4 teaspoons flanel powder, one glass of curd a little sour, garam masala, 2 to 3 cardimums.
Wash the mutton
Take a cooker add oil 4large tablespoons.
Add mutton , Clove 2 to 3 pieces, salt and heeng and daure the mutton with the oil and these ingredients.
The mutton should become slightly brown.
To the kg of mutton now add 4 to 5 glasses of water.
Two teaspoonfuls of ginger powder and 4 teaspoons of flanel powder .you can add more of this masala if instinct says yes...
Let the mutton cook , perhaps 2 to 3 whistles. Depending upon the quality of mutton. The fresh mutton takes less time to soften.
Take a glass of curd a little sour, churn it and keep it aside.
Check if the mutton has softened, not totally though.
Add curd now and keep stirring for a minute.
Ensuring the curd does not separate.
Now without covering the vessel allow it to cook till the sauce thickens enough.
Sprinkle garam masala, 2 to 3 small green cardimums.
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