Assalamualaikum Warahmatulaahi Wabarakatuhu!! :)
Alhumdulillaah it's Friday again and it's weekend over my place.
As you all know I try to make our weekends to be special by cooking something special for my family. And I made this delicious Kashmiri Yakhni for the first time and served with Spicy Zeera rice and Red bean salad.
Yakhni is a Kashmiri word for mutton stock which is simple, mild thin and delicious made with spiced yogurt gravy, fragrant with dried mint. This recipe has been shared to me by my sister in Islam **TANNU** who is a kashmiri herself. The original recipe can be found Kashmir ka zaiqa by sumera. I just tweaked the recipe little to adjust the liking for my family.
- 500 grams Indian mutton ( shoulder part preferred)
- 750 ml full fat yogurt
- 1 onion finely sliced
- 8 garlic cloves peeled
- 2 black cardamom
- 1 cinnamon stick
- 4 cloves
- 4 green cardamom
- 5 black pepper corns
- 2 bay leaves
- 4 tbsp dry mint leaves
- 3 tbsp ghee or (mustard oil/veg oil can be used)
- Salt to taste
- Wash mutton well and drain.
- Heat 1tsp oil in pressure cooker and add garam masala(whole spices) let it sputter for a min then add mutton with 2 glass of water, salt and all garlic cloves, close the lid and keep it on medium flame upto 4 whistles, switch off and let it cool down.
- Now in a big cooking vessel preferably aluminium if not then non stick is also fine, heat ghee and fry onion till brown. Remove, make paste and keep aside.
- switch off the flame and let the vessel cool down. In the same vessel pour the yogurt and stir with spatula or beater until its smooth with no lumps. Do this before switching on the flame and keep yourself completely free from any disturbance as its the crucial part. Use an spatula which you are good at handling now keep the cooking vessel in which yogurt is ready on stove and switch on flame in low heat. You have to keep stirring the yogurt in clockwise direction without taking your hand for a second until the yogurt doesn't become in buttermilk consistency and you see its bubbling. This stage is very important otherwise the yogurt will cuddle and it will spoil the whole dish. So do this with concentration.
- Once You see it boiling add cooked mutton, onion paste and dry mint leaves, give a stir again and let it simmer down till you get rich gravy. Adjust the seasoning.
- Enjoy this hot with steaming jeera rice and bowl of salad. :)
This dish needs little concentration and patience but who doesn't wants to work little for an amazing dish and use full fat yogurt to achieve the right thickness.