Kashmiri Mutton Yakhni Recipe | Chef Sandeep Pandit | Masterchef Australia
Give this delicious and lip-smacking Kashmiri Mutton Yakhni Recipe a try. It's super simple to make, and Kashmiri Mutton Yakhni Recipe, is a Kashmiri curry made with tender mutton on the bone, that is cooked along with whole spices that are simmered in creamy yogurt gravy.
Whole spices like cardamom, cinnamon, and bay lend great taste and aroma to this mutton yakhni.
Shop 🍽️ SPICE ANGEL GARAM MASALA-
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Check out this recipe too-
Adraki Lamb Chops- https://bit.ly/3iOQO3z
KASHMIRI MUTTON YAKHNI-
Serves: 4-6
Prep time-15 min
Cooking time-60 mins
Skill level- mid
Ingredients-
1 kg Lamb Shoulder (Cut in large Chunks)
Assorted Whole Spices Crushed (1tsp Cumin, 3 Cardamom Pods, 1-inch Cinnamon, 3 Cloves)
1 Bay Leaf
2.5 tbsp TSA Garam Masala
1 Cup plain Yogurt
½ tsp Dry Ginger Powder
1.5 tsp Fennel Seed powder
Salt to taste
To finish-
2 tbsp Mustard Oil
Instructions-
Put the lamb in a thick-bottomed pan, and enough water to immerse the lamb
-Bring the pot to a boil and skim off the impurities that froth up
-Add the whole spices and season with some salt
Add 1 tbsp ‘The Spice Angel Garam Masala’ and cook the lamb until soft (can be done in the pressure cooker as well)
-Once cooked, boil off any excess stock until the stock level is at the same as the meat or just
over it
-In another bowl, mix the yogurt, dry ginger powder, fennel powder, salt, and the remaining Garam Masala. Whisk lightly to blend everything together
-Gently pour the hot stock from the cooking pot, one ladle at a time, into the yogurt and the spice mixture, to increase the temperature of the spiced yogurt
-Once the yogurt mixture seems warm pour this mixture back into the pot containing the cooked lamb
-Bring the pot to a gentle boil and keep simmering until the sauce has thickened
-Heat the Mustard oil in a small pan
-Finish off the Yakhni by tempering it with hot mustard oil
-Serve with some hot Basmati Rice :)