Kashmiri Yakhni Curry


If you wish to taste an authentic food of Kashmiri delicacy, at that point you should taste Yakhni which is sheep cooked in yogurt based sauce served. Yakhni is seasoned with mawal blossoms, dark and green cardamoms, onion glue and dry mint leaves with sweet-smelling fennel seeds. Have it with all around cooked rice to appreciate the genuine kind of this delicious Kashmiri dish.

  • Mutton 1 Kg
  • Ghee 4 Tbsp
  • Cumin seeds 1 Tbsp
  • Bay leaves 2
  • Asafoetida 1/2 Tsp
  • Whole cloves 5 (crushed)
  • Black Cardamom 3 (Crushed)
  • Cinnamon 1 piece
  • Green Chilies 3 silted
  • Yoghurt 600 gms
  • Fennel seeds powder 3.5 Tbsp
  • Dried Ginger powder 1 Tsp

How To Prepare

  • Heat up the lamb with the cinnamon, cardamoms and aniseed. (Tie the flavors in a muslin pocket as they must be disposed of once the sheep is cooked.)
  • Bubble till the sheep is practically done. Hold the water the sheep has been cooked in.
  • Independently blend the besan in a little water till smooth. Keep aside.
  • In a vessel, include the yogurt, ghee and besan glue. Blend well.
  • Turn on the warmth and cook, blending constant, till the blend reaches boiling point.
  • Include the cloves and continue bubbling till the ghee isolates from the yogurt.
  • This takes a decent 30 to 40 minutes.
  • Once done, include the boiled sheep. Try not to discard the rest of the water, as you may require it if the curry turns out to be too thick. Include salt and the new mint sprigs.
  • Once the mutton is tender, discard the mint sprigs. Include the dried mint (a couple of tsps will be sufficient) and cook for a couple of minutes more.

How To Serve

Serve bubbling hot with rice. The sauce ought not to be too thick when served.

How to Eat

Eat with rice.