Kashmiri Mutton Yakhni Recipe | Chef Sandeep Pandit | Masterchef Australia
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- Опубліковано 9 вер 2024
- 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.
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Adraki Lamb Chops- 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 :)
Thank you for this old traditional Yakhni dish.. I was looking for.. Gonna try it today!
That looks epic and fantastic brother! Another flavor winner all the way! Kashmiri cuisine is truly amazing!
Thank you Abiran! Do try it and let me know how it turns out :)
Very, very well presented, bhaiya! You made us proud in Masterchef S11, and continue to do so! I like the onion/garlic-less recipe... interestingly here in Bengal too, the 'prasadi' meat offered at Kalimandirs is cooked sans onion/garlic. I find it fascinating how the culinary traditions across the country are so, so different, and yet they have these points of intersection!
Thank you for your kind words and for following my journey!
Bengali, Kashmiri and Konkani ( Gowd Saraswat) cuisines have a deep cultural connection of past….. The foods and rituals are incredibly similar!
I’m glad that you liked this recipe and I’m eager to share a lot more
What are your thoughts on replacing the water entirely with a fresh batch of hot water in the impurity phase? Cheers.