Kashmiri Mutton Yakhni Recipe
Kashmiri Mutton Yakhni is a rich and flavorful curry hailing from the stunning Kashmir region. Known for its vibrant flavors and aromatic spices, this dish is made with tender pieces of mutton cooked on the bone. The mutton is simmered in a creamy yogurt-based gravy, which is delicately spiced with whole spices like cardamom, cinnamon, and bay leaves. The addition of saffron and dry ginger powder adds a unique depth to the dish, making it a comforting and indulgent meal. Perfect for a Sunday feast, this dish pairs wonderfully with steamed rice and traditional Kashmiri greens, offering a taste of the region’s culinary heritage.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Mutton (on the bone) | 500 grams |
| Nutralite Classic Spread | 2 tablespoons |
| Cardamom (Elaichi) Pods/Seeds | 4 pods |
| Cinnamon Stick (Dalchini) | 2-inch piece |
| Bay Leaf (Tej Patta) | 2 leaves |
| Dry Red Chillies | 2 whole |
| Cloves (Laung) | 3 whole |
| Fennel Seeds (Saunf) | 2 teaspoons |
| Salt | To taste |
| Curd (Dahi/Yogurt) | 1 ½ cups |
| Red Chilli Powder | 2 teaspoons |
| Turmeric Powder (Haldi) | 1 teaspoon |
| Dry Ginger Powder | 1 teaspoon |
| Saffron Strands | 1 pinch |
| Milk | 2 tablespoons |
Preparation Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes
Serves: 4-6
Instructions:
-
Prep the Mutton:
Begin by washing the mutton pieces thoroughly. Soak the mutton in hot water for about 10 minutes. This helps to remove any impurities and tenderizes the meat. After soaking, set the mutton aside. -
-
Prepare the Saffron Milk:
In a small bowl, heat the milk in the microwave for about 1 minute. Once heated, add the saffron strands to the milk. Let it sit for a few minutes to allow the saffron to dissolve fully, releasing its color and fragrance. -
Cook the Whole Spices:
Heat the Nutralite Classic Spread in a pressure cooker over medium flame. Once the spread is hot and melted, add the whole spices—cardamom pods, cinnamon stick, bay leaves, dry red chillies, and cloves. Allow the spices to sizzle and release their aromatic flavors. -
Sear the Mutton:
Add the soaked and drained mutton pieces to the cooker. Sauté the mutton for a few minutes, ensuring that the meat is browned slightly on all sides. -
Incorporate the Yogurt:
Lower the heat and add the whisked yogurt to the mutton. Stir well to ensure that the yogurt is evenly distributed. The yogurt will provide the base for the creamy gravy, lending richness to the dish. -
Add the Spices and Saffron Milk:
Pour in about 1/3 cup of water and stir the mixture well. Now, add the red chili powder, turmeric powder, dry ginger powder, and salt to taste. Pour in the saffron milk and give everything a good stir to ensure the flavors are evenly combined. -
Pressure Cook:
Close the lid of the pressure cooker and cook on medium heat for about 3 whistles. After 3 whistles, turn off the heat and allow the pressure to release naturally. This ensures that the mutton becomes tender and absorbs all the aromatic flavors of the spices. -
Final Adjustments:
Once the pressure has released, open the cooker and check the seasoning. Adjust salt or spices as needed to suit your taste. -
Serve:
Transfer the Kashmiri Mutton Yakhni to a serving dish and serve hot. This dish pairs beautifully with steamed rice or traditional Kashmiri-style Haak T Thool—greens cooked with eggs—making for a wholesome and satisfying meal.
Serving Suggestions:
Serve this delightful Kashmiri Mutton Yakhni with a side of steamed rice or naan for a complete meal. For an extra touch, add some Kashmiri-style Haak T Thool—a dish of greens cooked with eggs—to complement the flavors of the mutton yakhni. This combination is perfect for a family lunch or a festive gathering, bringing the essence of Kashmiri cuisine to your table.
Nutritional Information (Per Serving):
| Nutrient | Amount |
|---|---|
| Calories | Approx. 350-400 kcal |
| Protein | 35-40 grams |
| Fat | 20-25 grams |
| Carbohydrates | 5-7 grams |
| Fiber | 1-2 grams |
| Sodium | 400-450 mg |
Tips for Perfect Kashmiri Mutton Yakhni:
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Mutton Selection: Always use fresh, tender mutton on the bone for the best flavor and texture. Bone-in cuts such as shoulder or leg are ideal for this dish as they release rich flavors during cooking.
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Yogurt: Make sure the yogurt is well-whisked before adding it to the mutton to prevent it from curdling. You can also use thick curd for a creamier texture.
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Adjusting Spice Levels: The heat level in this dish can be adjusted by increasing or decreasing the amount of red chili powder and dry red chillies. If you prefer a milder version, reduce the amount of red chili powder and remove the seeds from the dry chillies.
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Slow Cooking: If you don’t have a pressure cooker, you can cook the mutton slowly in a heavy-bottomed pot. This will take about 1.5 to 2 hours, but the result will be equally delicious and tender.
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Saffron: If you don’t have saffron, you can skip it, but it adds a luxurious flavor and a beautiful golden hue to the dish.
Enjoy this delectable Kashmiri Mutton Yakhni and take a culinary journey through the exotic and aromatic world of Kashmiri cuisine!
