Allergens in Mutton Yakhni: milk.
Ingredients
Quantities for 4.
- 700g on the bone, cut into 4cm pieces Muttonshoulder or leg; the bone makes the stock
- 500g full-fat, whisked completely smooth Yogurt
- 3 tbsp Ghee
- 2 tbsp Fennel Powderthe backbone of the dish
- 1 tbsp Dry Ginger Powdersonth, not fresh ginger
- 1/4 tsp Asafoetidause compounded-free hing to keep the dish gluten-free
- 2, cracked Black Cardamom
- 5 green, bruised Cardamom
- 4 Cloves
- 1 stick, 5cm Cinnamon
- 2 Bay Leaf
- 1 tbsp dried, crushed between the palms Mint
- 1/2 tsp, coarsely ground Black Pepperoptional
- 600ml Water
- to taste Salt
Cookware
stovetop
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- Whisk the yogurt with 2 tbsp water until there is not a single lump, and leave it on the counter for 30 minutes. Cold, grainy yogurt splits the moment it meets a hot pan.
- This is Kashmiri Pandit cooking: no onion, no garlic. Everything rests on fennel, dry ginger and a pinch of hing, so use fresh stock of all three. Year-old fennel powder tastes of dust.
- Take the mutton out of the fridge 30 minutes ahead so it does not seize when it hits the ghee.
Method
- Bring the mutton, water, bay leaves, black cardamom, cloves, cinnamon and 1 tsp salt to a boil, then skim off every bit of grey foam.Skim properly now or the finished yakhni will be cloudy instead of ivory.
- Cover and simmer 40 minutes, until the meat gives easily to a fork. Lift the pieces out and keep the strained stock.
- Heat the ghee in a heavy pan and add the hing. It foams and smells sharp for about 10 seconds.
- Pull the pan off the heat and stir in the fennel powder and dry ginger for 20 seconds.Off the heat: ground fennel scorches in seconds and turns bitter.
- Return to a low flame, add the drained mutton and turn it in the spiced ghee for 3 minutes until every piece is glossy.
- Take the pan off the heat again, pour in the whisked yogurt and stir without stopping for 2 minutes before setting it back on the lowest flame.Keep stirring in one direction until the yogurt is hot through; stop early and it breaks into grains you cannot rescue.
- Add 450ml of the reserved stock, the crushed mint and the black pepper, and simmer uncovered 20 minutes until the gravy thinly coats a spoon.
- Crush the green cardamom over the top, check the salt and rest 10 minutes off the heat before serving with plain rice.
Safe temperatures: Whole cuts of mutton, beef and pork are done at 63°C / 145°F, rested 3 minutes. A long braise passes that well before the meat is tender. Reheat leftovers to 74°C / 165°F. FoodSafety.gov
Storage
Keeps 3 days refrigerated and tastes better on the second day. Reheat on the lowest possible flame while stirring; a hard boil will split the yogurt.
Nutrition Low estimate
One serving of Mutton Yakhni (433 g) is about 384 calories, or 89 calories per 100 g.
High protein: 42 g a serving, 44% of the calories
| Per serving433 g | Per 100 g | |
|---|---|---|
| Calories | 384 kcal | 89 kcal |
| Protein | 41.8 g | 10 g |
| Carbohydrate | 11.3 g | 3 g |
| of which sugars | 5.9 g | 1 g |
| Fibre | 3.4 g | 1 g |
| Fat | 18.9 g | 4 g |
| of which saturated | 9.9 g | 2 g |
| of which unsaturated | 7.3 g | 2 g |
Ingredients given to taste count as zero, so the real figures run a little higher. Nearest database match used for asafoetida, mutton. Estimated from raw ingredients using USDA FoodData Central.
More like this: Gluten-free Indian recipes · No onion no garlic recipes · Kashmiri recipes
Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.