kashmiri mutton yakhni... sunday lunch me made (mom directed)... can't cook so this was a first! finger lickin' awesomeness stewing in a giant bowl on my kitchen counter!Here's how it's done (why is the recipe posted online? coz a. my mom wanted me to note it down and keep it safe, and I lose all documents & papers I possibly can, b. if the 3.5 people who read my blog are inspired enough to cook it, I've done my good deed of the day (since it's super-easy and super-quick!), and lastly & most importantly, c. I wanna show off... so sit back and let me "get my kicks before this whole shithouse burns up in flames"... a la Mr. Mojo Risin')... so (hip hop voice) mofos here's the dope on how you can get with it!
What is it, in brief???
Well, (clearing throat self importantly) yakhni is a yoghurt based traditional Kashmiri mutton gravy broth, which goes best with steamed rice. It's a light but flavourful dish that was apparently brought during the Mughal Era from Persia.
What you need and how much:
Yoghurt (smoothly blended)- 2.5 cups
Meat (boneless/shanks advisable)- 750 gms
Fennel seeds (saunf)- 2-3 tbsp
Sun-dried chillies- 3-4 nos.
Dried ginger (powdered)- 2 tsp
Mustard Oil- 4tbsp
Cloves- 3 nos.
Black cardamom- 2-3 nos.
Green cardomom- 2-3 nos.
Peppercorn (to taste)
Salt (to taste)
Potatoes (optional)- 2-3 nos.
Saffron- Garnish
Stirring up this bad boy:
Step 1: Dry grind fennel seeds, chillies and dried ginger powder together, henceforth to be termed as Killer Masala (just coz I say so!)
Step 2: In a heated pressure cooker, add mustard oil and fry the cardamom, cloves and peppercorn. Add meat and stir. Add 3-4 tbsp of our Killer Masala, salt to taste and water as required (2 cups should do). Shut the lid and let it simmer for 7-8 mins.
Step 3: By this time, the meat would be half-cooked. Open the cooker and add the blended curd/yoghurt and stir.
Optional Step 3b: Add 2-3 potatoes (sliced lengthwise in big chunks), 1 tbsp more Killer Masala and water if necessary.
Step 4: Cover and cook for 2-3 mins. Garnish with saffron and serve over steamed white rice.
... or in my case, serve yourself, watch TV and call someone to boast about your newly acquired culinary skills...!
