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Kashmiri Mutton Yakhni
An authentic Kashmiri dish, Kashmiri Mutton Yakhni is best served for lunch or dinner with jeera rice or pulao.
Prep Time
30
minutes
mins
Cook Time
20
minutes
mins
Course:
Main Course
Cuisine:
Indian
Keyword:
kashmiri
Ingredients
500
g
Mutton
chopped
400
g
Curd
4
Cardamoms
2
Cloves
1/2
inch
Cinnamon stick
1
tsp
Dry Ginger Powder
1 to 2
tbsp
Aniseed Powder
2
tbsp
Mint Leaves
Salt
as per taste
Instructions
Pressure cook the mutton with 1 1/2 cups of water and a pinch fo salt for 20 to 30 minutes or until 3/4ths cooked.
Reserve the water and keep the mutton pieces aside.
Heat curd in a pan and stir continously to prevent it from splitting.
Add the cardamoms, cloves, cinnamons and stir for another 10 minutes
Add the ginger powder and stir a minute or two more.
Add the aniseed powder and add the mutton pieces with the water.
Gently mix well.
Add the mint leaves and reduce flame to low.
Simmer for 20 to 30 minutes, stirring from time to time.
Cover and cook for 3 hours.
Serve hot with jeera rice or a simple pulao.