North Indian · Lunch, Dinner
Mutton yakhni
Mutton simmered gently in a mild, fennel-scented yogurt curry, a soothing Kashmiri classic.
- Calories
- 619 kcal
- Protein
- 53 g
- Carbs
- 54 g
- Fat
- 21 g
- Prep
- 15 min
- Cook
- 50 min
Per serving, for one person.
Contains: dairy.
Ingredients
- 220 g Mutton (goat, bone-in)
- 130 g Plain yogurt (curd)
- 4 g Fennel powder (saunf)
- 6 g Ginger
- ½ tsp Cardamom
- ½ tsp Cinnamon
- ¾ tbsp Sunflower oil
- ½ tsp Salt
- 4 g Coriander
- 55 g Basmati rice
Method
- Cook the rice in twice its volume of water for 12 minutes, covered.
- Heat oil, add ginger, cardamom and cinnamon, and fry for a minute.
- Add the mutton and sear for 8 minutes, then add 300ml water, cover and simmer 35 minutes until nearly tender.
- Whisk in the curd and fennel powder, and simmer gently, uncovered, for 8 minutes, stirring so it doesn't split.
- Season with salt, finish with coriander, and serve with the rice.
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