Yakhni Ghost (Mutton prepared in Yogurt) - Kashmir Speciality

Ingredients: 

Mutton 1 kg 

Ladles of mustard oil 1/2 cup 

Fennel powder 3 tbsps 

Green Chilli 5 - 6 (as per the spicy you require)

1 tsp Salt (adjustable) 

Read more at: http://www.spoonforkandfood.com/yakhni-gosht-mutton-prepared-in-yogurt-recipe
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Ingredients Mutton 1 kg Ladles of mustard oil. 1 cup Fennel powder 3 tbsps 1 tsp Salt (adjustable) Whole Spices : Shah Jeera 4 tbsps Bay Leaves 2 Asafoetida ½ tsp Cloves 5 Black Cardamom 6 Cinnamon 1 inch Yogurt (whisked) 4 cups Ghee 5-6 tbsps Fresh Coriander (chopped) 2 tbsps Steps Wash the mutton and drain water. Keep aside. Heat 1/2 cup of oil in a pressure cooker and add mutton in it. Add salt and hing, fry for five minutes on full flame. Now add around ½ glass water and add fennel powder, black cardamom, cinnamon stick & bay leaves. Pressure cook it up to 3-4 whistles or till the mutton is cooked. Take a frying pan, put one remaining oil and heat it till well, remove it from gas and put shah jeera and cloves in it. Again put the pan back on low flame and stir for one minute, add whisked yogurt and turn flames on high, keep stirring continuously so that it doesn't curdle till it boils. Now add this boiling yogurt and pure ghee in the mutton and keep it on low flame for 5-6 minutes. Turn off the flames and garnish with fresh chopped coriander. Serve hot white boiled rice.

Read more at: http://www.spoonforkandfood.com/yakhni-gosht-mutton-prepared-in-yogurt-recipe
All images and text on this website are protected by copyright. Please do not post or republish this recipe or images without permission. If you want to share this recipe just share the link rather than the whole recipe.

Ingredients Mutton 1 kg Ladles of mustard oil. 1 cup Fennel powder 3 tbsps 1 tsp Salt (adjustable) Whole Spices : Shah Jeera 4 tbsps Bay Leaves 2 Asafoetida ½ tsp Cloves 5 Black Cardamom 6 Cinnamon 1 inch Yogurt (whisked) 4 cups Ghee 5-6 tbsps Fresh Coriander (chopped) 2 tbsps Steps Wash the mutton and drain water. Keep aside. Heat 1/2 cup of oil in a pressure cooker and add mutton in it. Add salt and hing, fry for five minutes on full flame. Now add around ½ glass water and add fennel powder, black cardamom, cinnamon stick & bay leaves. Pressure cook it up to 3-4 whistles or till the mutton is cooked. Take a frying pan, put one remaining oil and heat it till well, remove it from gas and put shah jeera and cloves in it. Again put the pan back on low flame and stir for one minute, add whisked yogurt and turn flames on high, keep stirring continuously so that it doesn't curdle till it boils. Now add this boiling yogurt and pure ghee in the mutton and keep it on low flame for 5-6 minutes. Turn off the flames and garnish with fresh chopped coriander. Serve hot white boiled rice.

Read more at: http://www.spoonforkandfood.com/yakhni-gosht-mutton-prepared-in-yogurt-recipe
All images and text on this website are protected by copyright. Please do not post or republish this recipe or images without permission. If you want to share this recipe just share the link rather than the whole recipe.

Whole Spices: 

Shah Jeera 4 tbsps 

Bay Leaves 2 

Asafoetida ½ tsp 

Cloves 5 

Black Cardamom 6 

Cinnamon 1 inch 

Yogurt (whisked) 4 cups 

Ghee 5-6 tbsps (optional)

Fresh Coriander (chopped) 2 tbsps 

Steps: 

1) Wash the mutton and drain water. Keep aside. 

2) Heat 1/4 cup of oil in a pressure cooker and add mutton in it. Add salt and hing, fry for five minutes on full flame. 

3) Now add around ½ glass water and add green chilli, fennel powder, black cardamom, cinnamon stick & bay leaves. Pressure cook it up to 3-4 whistles or till the mutton is cooked. 

4) Take a frying pan, put one remaining oil and heat it till well, remove it from gas and put shah jeera and cloves in it. 

5) Again put the pan back on low flame and stir for one minute, add whisked yogurt and turn flames on high, keep stirring continuously so that it doesn't curdle till it boils. 

6) Now add this boiling yogurt and pure ghee in the mutton and keep it on low flame for 5-6 minutes. 7) Turn off the flames and garnish with fresh chopped coriander. Serve hot white boiled rice.