Authentic Kashmiri Yakhni with Warm Girda Bread
Experience the subtle, fragrant flavors of slow-cooked tender meat drenched in a rich, comforting yogurt-based gravy. Infused with aromatic fennel and dried ginger, this traditional masterpiece pairs exquisitely with warm, freshly baked bread.
75min
Total Time
4
Servings
Kashmiri
Cuisine
Recipe
1
Heat mustard oil in a heavy-bottomed pan until smoking point, then reduce heat and let it cool slightly.
2
Add whole spices (black cardamom, green cardamom, cloves, cinnamon) and a pinch of asafoetida to the warm oil.
3
Add the mutton pieces and sear them well until they turn lightly golden brown on all sides.
4
Pour in the whisked yogurt gradually while stirring continuously on low heat to prevent curdling.
5
Stir in the fennel powder, dry ginger powder, and salt, mixing thoroughly into the yogurt gravy.
6
Add water or stock, bring the mixture to a gentle boil, then cover and simmer on low heat for about 40 to 45 minutes until the mutton is tender.
7
Adjust the consistency of the aromatic yakhni gravy and serve piping hot alongside freshly warmed Girda bread.
Ingredients
500g mutton pieces, preferably shoulder or ribs
1.5 cups whisked full-fat yogurt
3 tablespoons mustard oil
2 black cardamom pods
4 green cardamom pods
3 cloves
1-inch cinnamon stick
1 teaspoon fennel powder (saunf)
1/2 teaspoon dry ginger powder (soonth)
1 pinch asafoetida (hing)
Salt to taste
2 cups water or mild meat stock
Warm traditional Kashmiri Girda bread for serving
*This AI-generated recipe may contain inaccuracies.