Kashmiri Mutton Yakhni Recipe | Kashmiri Wazwan Style

Today, I am sharing the recipe for Mutton Yakhni with you. This is a very famous dish in Kashmir, where Mutton Yakhni is not only enjoyed but also loved by many. Each household has its own way of making it, and today, you'll get to see one method. I encourage you to give it a try; it's incredibly delicious..Kashmiri cuisine is renowned for its rich and flavorful dishes, and one that stands out is the traditional Mutton Yakhni. This delectable dish holds a special place in Kashmiri households, with each family having its unique twist to the recipe. In this article, we'll take you through the step-by-step process of creating this Kashmiri gem in your own kitchen. Let's get started with the recipe

What is Kashmiri Mutton Yakhni ?

Kashmiri Mutton Yakhni is a traditional dish from Kashmir, featuring tender pieces of mutton or lamb cooked in a rich broth made with yogurt, spices, and aromatic ingredients. Renowned for its delicate and nuanced flavors, this dish is crafted through a slow cooking process that allows the meat to absorb the essence of the broth. The flavorful broth is prepared by simmering a combination of onions, ginger, garlic, and whole spices like cardamom, cinnamon, and bay leaves in water. After the broth has simmered for some time, the marinated mutton is introduced to the pot and cooked until it reaches a tender and juicy perfection.

         

      

Ingredients:

To embark on this culinary journey, gather the following ingredients:

For Mutton:

- 2 kg of mutton

- Water

- 3-4 cloves

- 2 black cardamom

- 4-5 green cardamom

- 1 cinnamon stick

- 1 tsp fennel seed powder

- 1/2 tsp ginger

- Salt

For Yakhni:

- 1 kg curd (dahi)

- 1 egg

- 1 cinnamon stick

- 3-4 cloves

- 3-4 green cardamom

- 1 black cardamom

- 1 tsp fennel seed powder

- 1/2 tsp ginger powder

- 1/2 tsp meat masala

- 1 tsp garlic paste

- Salt

- 2 tsp ghee

- Fried onion paste

How To Make Kashmiri Mutton Yakhni :

Step 1: Mutton Preparation:

1. Begin by washing 2 kg of mutton thoroughly.

2. Place the meat in a pan with water, and bring it to a boil on high flame.

3. Remove scum that forms on the water's surface.

4.Add garlic paste, along with other whole spices - 3-4 cloves, 2 black cardamom, 4-5 green cardamom, and 1 cinnamon stick,1 tsp fennel seed powder, and 1/2 tsp ginger powder,salt (according to your taste ).

5.Close the lid and cook the meat until it reaches 80-90% tenderness., which will take about 40-45 minutes.

Step 2: Yakhni Preparation:

1.In a separate pan, whisk 1 kg of curd.

2.Stir it continuously and then add an egg. Mixing an egg prevents curdling. Mix it well.

3.Add spices - 1 cinnamon stick, 3-4 cloves, 3-4 green cardamom, 1 black cardamom. Add the remaining spices - salt(I am adding less salt here because we have already added some in the mutton earlier), 1 tsp fennel seed powder, 1/2 tsp ginger powder, 1/2 tsp meat masala, and 1 tsp garlic paste. 

4. Mix it well and let it simmer until the curd reduces and thickens.

Step 3 :Preparing Onion Paste:

 1. Heat mustard oil in a pan until it smokes. Add onions and fry them until golden brown. Make a paste of these fried onions.

2.  After that, remove the fried onions from the oil and blend them in a mixer grinder. You can also add a little water to make a paste.

If you prefer a whiter paste, you can fry the onions for a shorter time. Otherwise, you can fry them normally.

 

3. Add the onion paste to the reduced curd. Also, add 2 tsp ghee (or oil if preferred). Let it simmer until it boils.

 

Step 4: Combining Mutton and Yakhni:

1.Check the mutton; if it's 80%-90% cooked, separate the meat pieces and keep the mutton stock aside. 

2. Add all the meat pieces to the yakhni. Also, pour in the mutton stock. Mix it well.

3.. Add dried mint, cover with a lid, and let it cook for a while. This will help reduce any extra mutton stock and ensure all flavors are well combined.

4.Your Mutton Yakhni is now ready to be served. It's incredibly tasty. Give it a try and let me know how you liked our recipe!

    Kashmiri Mutton Yakhni is commonly paired with steamed rice or naan bread, topped with fried onions, fresh coriander, and a spoonful of yogurt. A beloved comfort dish in Kashmiri cuisine, it appeals to individuals of diverse ages and backgrounds. Renowned not only for its deliciousness but also for its health merits, the inclusion of yogurt in the broth ensures the provision of probiotics and vital nutrients.

 FAQs:

1. Can I use any other meat instead of mutton?

   - While mutton is traditional, you can experiment with lamb or beef for variations in flavor.

2. How long does it take to reduce the yakhni?

   - The reduction process may take around 15-20 minutes; ensure it reaches a thick consistency.

3. Is there a vegetarian version of Yakhni?

   - Yes, you can replace the meat with vegetables like mushrooms or paneer.

4. Can I skip the egg in the yakhni preparation?

   - The egg helps prevent curdling, but if you have dietary restrictions, you can omit it.

5. What can I serve Mutton Yakhni with?

   - Mutton Yakhni pairs well with steamed rice or naan 

6. How long does it take to prepare Mutton Yakhni?

The cooking time is approximately 40-45 minutes for the mutton and additional time for the yakhni base.

7.Can I store leftover Yakhni?

Yes, you can refrigerate leftover yakhni for a few days. Reheat before serving.