Kashmiri Pandit Mutton Yakhni
A delicate, no-onion no-garlic yogurt mutton curry perfumed with fennel, dry ginger and whole garam masala, a Kashmiri Pandit household classic.
- Prep
- 15 min
- Cook
- 60 min
- Total
- 75 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 320 kcal
Equipment
- •Heavy pot
- •Muslin cloth for spice pouch
Nutrition
Per serving, approximate
- Calories
- 320 kcal
- fat
- 22 g
- carbs
- 5 g
- fibre
- 1 g
- protein
- 24 g
- calories
- 320 kcal
Instructions
- 1
Put the mutton, bay leaf, black cardamom and salt in enough water to cover. Boil until half cooked.
- 2
Save the cooking liquid (stock) and set the mutton pieces aside.
- 3
Heat ghee (clarified butter) in a pot. Add asafoetida, green cardamom and cloves.
- 4
Whisk the curd (plain yoghurt) with a little water. Add it to the pot on low heat, stirring constantly.
- 5
Add fennel powder and dry ginger powder. Stir well until the gravy is smooth.
- 6
Add the mutton pieces and the saved stock. Bring the pot to a gentle simmer.
- 7
Cook uncovered on low heat for 25-30 minutes until the mutton is tender and the gravy is light and pourable.
- 8
Taste to check the seasoning and serve warm.
Chef's tips
Keep the heat low after adding curd so it does not separate. The gravy should stay pale and light, never thick or oily.
Ingredient substitutions
- dry ginger powder → grated fresh ginger, added earlier in cooking
Storage
Refrigerate for up to 2 days in an airtight container.
Reheating
Warm gently on low flame, stirring frequently.
Common mistakes to avoid
- •Boiling the curd rapidly on high heat, which causes it to split.
- •Adding too many spices, which masks the delicate fennel flavour.
Serving suggestions
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