INGREDIENTS:
• 1 kg Mutton (chest pieces)
• 3 ladles of mustard Oil
• 2 tablespoons fennel powder (saunf powder)
• 1 tablespoon cumin (zeera)
• 2 bay leaves (tej patte)
• ½ Teaspoon asafetida (hing)
• 5 half crushed Cloves (laung)
• 3 black Cardamom (moti elaichi)
• 1 inch Cinnamon (dalcheeni)
• 1 kg whipped curd
• 1 spoon desi Ghee (pure Ghee)
• 1 kg Mutton (chest pieces)
• 3 ladles of mustard Oil
• 2 tablespoons fennel powder (saunf powder)
• 1 tablespoon cumin (zeera)
• 2 bay leaves (tej patte)
• ½ Teaspoon asafetida (hing)
• 5 half crushed Cloves (laung)
• 3 black Cardamom (moti elaichi)
• 1 inch Cinnamon (dalcheeni)
• 1 kg whipped curd
• 1 spoon desi Ghee (pure Ghee)
How to make Mutton Yakhni with Curd
METHOD:
1. Wash the mutton and drain off excess water.
2. Heat two ladles of oil in a pressure cooker, put the mutton in it, add salt and asafetida, start frying for five minutes on full flame.
3. Put ½ glass water, add fennel powder, crushed black cardamom, cinnamon, bay leaves and pressure cook it up to 3 whistles.
4. Take a frying pan, put one ladle oil and heat it till smoke appears, cool it for three minutes and put cumin and cloves in it.
5. Keep it on a low flame and stir for one minute, add the curd and keep it on full flame, stir continuously so that it will not curdle till it boils