Kashmiri Mutton Yakhni Recipe
Kashmiri Mutton Yakhni Recipe. Hankering a bona fide Kashmiri lamb recipe for lunch/supper? Attempt this simple Kashmiri Mutton Yakhni recipe today!
This Kashmiri Mutton Yakhni recipe is something that each aficionado of lamb recipe ought to attempt. Try not to worry on the off chance that you are just a fledgling, as this simple Kashmiri sheep yakhni recipe with bit by bit directions will direct the way.
Prepared in less than 60 minutes, this Kashmiri sheep curry is amazing to make on sluggish days or when visitors are coming over. To make this simple and liberal Kashmiri sheep yakhni recipe, you want lamb, curd, cardamoms, cloves, and cinnamon. This Kashmiri sheep recipe is generally ready during festivities.
The sheep recipe has an awesome fragrance of flavors that are the embodiment of this tasty curry. The term ‘Yakhni’ alludes to the saffron and curd based sheep stock which generally shapes the foundation of most sauces, shorbas and pulaos. This lamb curry recipe is thick and flavourful and tastes astonishing with pulao, biryani, naan and even roti and parathas. To partake in the flavors, match it with plain steamed rice, as a matter of fact.
Elements of Kashmiri Mutton Yakhni
5 Servings
500 gm hacked lamb
5 green cardamom
1 inch cinnamon stick
1 sound leaf
salt as required
1 teaspoon red stew powder
1 teaspoon turmeric
2 teaspoon milk
350 gm yogurt (curd)
3 clove
1 teaspoon dried ginger powder
2 teaspoon fennel seeds
2 red stew
150 gm ghee
2 squeezes saffron
Kashmiri Mutton Yakhni Recipe
Step by step instructions to make Kashmiri Mutton Yakhni
Stage 1 Wash and clean the lamb
Wash and clean the lamb and keep to the side. Pour some high temp water over the sheep and permit it to rest for 5-7 minutes. Presently, discard the water and wash the lamb once more.
Stage 2 Saute entire flavors
Heat ghee in a profound lined dish. Add straight leaf, cinnamon, cardamom, clove, entire red stew and cook on low fire till the flavors start to snap. Guarantee that you add the entire red chillies towards the end any other way, they will become dark.
Stage 3 Add lamb and flavors
Presently add lamb, turmeric, salt (you can add it according as you would prefer) and saute for 5-7 minutes on medium fire. Presently lessen the fire and cook covered till the lamb mellow and is completely cooked. You can add a little water on the off chance that you want to.
Stage 4 Add whipped curd, fennel and ginger powder
Whip the curd well and add it to the lamb. Guarantee that the lamb is revealed and the fire is at the most reduced. Presently powder the fennel, blend it in with dry ginger powder and add it to the lamb.
Stage 5 Add red bean stew and saffron milk to your Kashmiri Mutton Yakhni
Add red stew powder and cook till the blend thickens. Presently break up saffron in milk and add it to the lamb. Mix for 2-3 minutes, eliminate from fire and serve Kashmiri sheep yakhni hot. PS: It is a conventional recipe and has a few varieties. Kindly offer the manner in which your mother cooked it at home in the remark box underneath and we will distribute it in her name. You can on the other hand send us your recipe on our FB page.
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