Yakhni is an authentic mutton/lamb dish that belongs to Kashmiri Cuisine. It is prepared in yogurt or curd along with assorted spices. Simple and easy to cook and doesn’t actually require skilled hands. It’s found that in many Kashmiri dishes there is a use of Mustard Oil which itself leaves and amazing cooking aroma and when combines with fennel powder the dish truly becomes exotic. Yakhni is so popular in the Kashmir valley that it also has it’s veg version. For vegetarians, Lauki Yakhni is a delight to have.
- Cuisine: Indian
- Course: Main Course
- Skill Level: Intermediate
- Mutton 1 Kg
- Ghee 4 Tbsp
- Fennel seeds powder 3.5 Tbsp
- Dried Ginger powder 1 Tsp (sonth)
- Cumin seeds 1 Tbsp
- Bay leaves 2
- Asafoetida 1/2 Tsp
- Whole cloves 5 (crushed)
- Black Cardamom 3 (Crushed)
- Cinnamon 1″ Pc
- Green Chilies 3 Slit lengthwise
- Yoghurt 600 gms (whipped)
Clean the mutton and drain excess water
Heat 3.5 Tbsp ghee in a pressure pan and add crushed black cardamoms, cinnamon stick, bay leaves, and mutton to it along with salt and Asafoetida and fry on high and medium flame till the water dries off.
After the water has dried off, add ginger powder and about 250 ml water. Stir to mix everything well and add the fennel seeds powder.
Cover the pressure pan, and keep the heat on high for 1 whistle, then lower the heat and cook for about 30 minutes or till the mutton cooks completely. Open the pressure pan only after the pressure drops completely.
In another wok, take the remaining 1/2 Tbsp ghee, heat it and add to it cumin seeds and crushed cloves. Reduce the flame and add whipped yoghurt and continuously stir till the yoghurt mixture boils.
Add this boiling yoghurt to the mutton gravy which should now be ready, and simmer everything for about 3-4 minutes.
Serve immideately with steamed rice.
Kashmiri cuisine is based on the ancient traditions of the north-west Indian Kashmir area. The Rigveda mentions the meat eating traditions of this area while the ancient Kashmiri epic, the Nilamat Purana, records that Kashmiris were heavy meat eaters, a habit that persists to this day.
The most notable ingredient in today’s Kashmir cuisine is mutton, of which there are over 30 varieties. Kashmiri Pandits have had the earliest influence on Kashmiri cuisine. Although Pandits in other parts of the subcontinent do not normally eat meat, the Pandits of Kashmir have always eaten all meat except beef, which is strictly forbidden. Since most Kashmiri Muslims are converts from this Pandit community, the Kashmiri Muslim Wazwan also never uses Beef. This is in keeping with the age old Kashmiri tradition known as Kashmiriyat, much of the cuisine is similar between Kashmiri Pandits and Kashmiri Muslims. The wazwans of Kashmiri Muslims had a strong emphasis on goat, whereas Kashmiri Pandits prefer Lamb. The epic Nilamat Purana records that the Brahmins of Kashmir have always been heavy eaters of lamb and mutton.