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Yakhni Mutton

Updated: Jan 2, 2021

Kayastha Yakhni Mutton is a tangy, spicy, thin & delicious curry best served piping hot with rotis. Make this recipe with tender mutton on the bone & cook it with all the whole masalas, as they add a very distinct flavour to the recipe.

Yakhni Mutton by Dr. Kusum Rajkumar
Yakhni Mutton | Baatein Kadhai Se

Ingredients


Mutton - 500gms (My preference has always been shoulder mutton with nali pieces)

Onion - 2 sliced & 1 grounded to a fine paste

Ginger - 2 inches, sliced into juliennes

Garlic - 6-8 cloves, sliced into juliennes

Tomato - 2 sliced

Sour Curd - 2 tablespoons

Oil - 5-6 tablespoons

Salt to taste

Whole Red Chilli - 2

Green Chilli - 2-3 slit lengthwise

Whole Coriander - 2 tablespoons

Ginger - Garlic Paste - 2 teaspoons

Red Chilli Powder - 1/2 teaspoon

Coriander Powder - 1 teaspoon

Turmeric Powder - 1/2 teaspoon

Whole Garam Masala - 2 tablespoons mix of Black Cardamom, Green Cardamom, Cloves, Black Pepper & Cumin & 2 Bay Leaf

Homemakerz Garam Masala Powder - 1/2 teaspoon

Fresh Coriander to garnish

Method

Step 1 - Heat oil in a pan, put mutton & salt, fry it & keep it aside.

Step 2 - Heat oil in another pan, put the whole garam masala, sliced onion, ginger & garlic.

Step 2 - Sauté for a few minutes. Add meat & fry till well browned.

Step 3 - Add all the powdered masala (except garam masala), onion paste, ginger-garlic paste, sliced tomatoes & curd. Sauté for a few more minutes.

Step 4 - Add the whole coriander & red chillis & water.

Step 5 - Pressure cook it till tender.

Step 6 - When done, adjust the taste & consistency.

Step 7 - Garnish it with green chillis, green coriander & Homemakerz Garam Masala powder.

Step 8 - Serve piping hot with roti.


Tips:

1. For best results follow the recipe as variations might alter the taste.

2. Having said that, salt, oil & chilli are a personal choice, and should be added according to one's taste.



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