Wednesday, 10 August 2011

1/2 kg - mutton
1 kg - fresh curd
2 - onion, large sized
dried mint leaves
Garlic pods -5
1 tsp - saunf (fennel) 
4 tbsp - ghee or oil
1 tsp - shounth (dried ginger) 
3 - cardamom pods
3 - cloves
1 - cinnamon stick
salt to taste


1. Take a heavy bottomed pan, add 4- 5 cups of water, salt, garlic, fennel and dried ginger along with mutton in it and let it cook.(or pressure cook the mutton for 10 minutes)

2. Take a saucepan and fry onion till brown. Now, using a hand blender, blend this onion with some water to make paste.

3. Heat ghee in another pan and add yogurt, cinnamon, cardamom, cloves to it. Keep stirring the mixture till it boils.(do not stop stirring till the mixture boils)

4. Add onion paste and dried mint leaves to this mixture and mix well. Reduce the mixture to half.

5. Now, add this mixture to the vessel containing mutton and cook for some more time till yakhni thickens and mutton gets cooked. Serve hot with rice.

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