dinner · gluten-free
Kashmiri mutton yakhni
Kashmiri Pandit-style mutton in a fragrant yogurt gravy with fennel, dry ginger and cardamom—no onion or tomato.
- Time
- 90min
- Steps
- 5
Ingredients
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Allergens
Contains milk.
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Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Boil mutton with whole spices and salt until tender; reserve broth.
-
2
Whisk yogurt and heat in ghee, stirring constantly until it boils without splitting.
-
3
Add fennel and ginger powders.
-
4
Add mutton and 240 ml broth; simmer 15 minutes.
-
5
Finish with dried mint and serve with rice.
