Jammu and Kashmir

Kashmiri mutton yakhni

Name: Kashmiri mutton yakhni
Total time: 1 h 20 min
Yield: 4 servings
Cuisine: Kashmiri
Ingredients: 750 g curry cut mutton (goat meat); 1 2/3 cups whisked curd (plain yogurt, natural yoghurt); 3 tbsp mustard oil; 2 black cardamom 4 green cardamom, 4 cloves, cinnamon, 2 bay leaves whole spices; 1 tbsp powdered fennel seeds; 1 1/2 tsp dry ginger powder (ground ginger); a pinch asafoetida; Mint leaves, dried mint, 1 tsp, crushed; 2 cups water; Salt, to taste

Mutton in a pale yogurt gravy scented with fennel, dry ginger and cardamom. Gentle, never bland.

80 minTime

43 gProtein each

mildSpice

The white curry of the valley2 chapters · 1 min read

Make it your way

Grandma's wayCurd, fennel, dry ginger, mint. Valley comfort.

The original

371kcalsame

43 gproteinsame

2 gfibresame

80minutessame

Classic Kashmiri yakhni.

Per serving, worked out from the ingredient table.

Ingredients

Mutton (goat meat)750 g, curry cut

Curd (plain yogurt, natural yoghurt)1⅔ cups, whisked

Mustard oil3 tbsp

Whole spices2 black cardamom, 4 green cardamom, 4 cloves, cinnamon, 2 bay leaves

Fennel seeds1 tbsp, powdered

Dry ginger powder (ground ginger)1½ tsp

Asafoetidaa pinch

Mint leavesdried mint, 1 tsp, crushed

Water2 cups

Saltto taste

Method

4 steps

1Pressure cook the mutton with water, salt, half the whole spices, half the fennel and dry ginger for 4 whistles. Let the pressure release naturally. Keep the stock.
2Whisk the curd until completely smooth. Heat it in a pan with a cup of the stock, stirring constantly in one direction, until it comes to a boil.
3Heat mustard oil until it smokes, cool slightly, add the remaining whole spices and asafoetida, then the mutton. Fry 2 minutes.
4Add the curd, the remaining stock, fennel and dry ginger. Simmer 15 minutes until thick. Finish with dried mint.

Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Jammu and Kashmir

Kashmiri mutton yakhni

Mutton in a pale yogurt gravy scented with fennel, dry ginger and cardamom. Gentle, never bland.

80 minTime

43 gProtein each

mildSpice

The white curry of the valley2 chapters · 1 min read

Make it your way

Grandma's wayCurd, fennel, dry ginger, mint. Valley comfort.

The original

371kcalsame

43 gproteinsame

2 gfibresame

80minutessame

Classic Kashmiri yakhni.

Per serving, worked out from the ingredient table.

Ingredients

Mutton (goat meat)750 g, curry cut

Curd (plain yogurt, natural yoghurt)1⅔ cups, whisked

Mustard oil3 tbsp

Whole spices2 black cardamom, 4 green cardamom, 4 cloves, cinnamon, 2 bay leaves

Fennel seeds1 tbsp, powdered

Dry ginger powder (ground ginger)1½ tsp

Asafoetidaa pinch

Mint leavesdried mint, 1 tsp, crushed

Water2 cups

Saltto taste

Method

4 steps

1Pressure cook the mutton with water, salt, half the whole spices, half the fennel and dry ginger for 4 whistles. Let the pressure release naturally. Keep the stock.
2Whisk the curd until completely smooth. Heat it in a pan with a cup of the stock, stirring constantly in one direction, until it comes to a boil.
3Heat mustard oil until it smokes, cool slightly, add the remaining whole spices and asafoetida, then the mutton. Fry 2 minutes.
4Add the curd, the remaining stock, fennel and dry ginger. Simmer 15 minutes until thick. Finish with dried mint.

Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Kashmiri mutton yakhni

Make it your way

Ingredients

Method

Kashmiri mutton yakhni

Make it your way

Ingredients

Method

Make it a meal