This recipe which I am about to share is very attached to my heart because this was the very first dish which I served guests for lunch when my ammi( mom in law) asked me to cook a meal of my choice and it was an hit , along with it I had served jeera rice, Onion Chutney and Tabak Maaz which really makes it a complete meal. From then I have always made this dish whenever we kept a lunch or dinner party even the kids love it. All my friends had asked me to post this recipe soon so I hope I am able to keep the instructions as clear as possible so all can try with ease.
INGREDIENTS:
500 grams Indian mutton. Shoulder part with ribs
750 ml full fat yogurt
1 onion
6 garlic pearls peeled
2 black cardamom
1 cinnamon stick
2 cloves
1 green cardamom
INGREDIENTS:
500 grams Indian mutton. Shoulder part with ribs
750 ml full fat yogurt
1 onion
6 garlic pearls peeled
2 black cardamom
1 cinnamon stick
2 cloves
1 green cardamom
1 tsp fennel powder
4 tbsp dry mint leaves
2 tbsp ghee
salt
METHOD:
Wash mutton well and put it in pressure cooker with 2 glass of water ,1 tbsp salt and all garlic pearls close the lid and keep it on medium flame upto 4 whistles, switch off and let it cool down. Now in a big cooking vessel preferably aluminium if not then non stick is also fine, pour the yogurt into the vessel and stir with spatula or beater until its smooth with no lumps. Do this before switching on the flame and keep yourself completely free from any disturbance as its the crucial part. Use an spatula which you are good at handling now keep the cooking vessel in which yogurt is ready on stove and switch on flame in medium heat.You have to keep stirring the yogurt in clockwise direction without taking your hand for a second until the yogurt doesn't become in buttermilk consistency and you see its getting a boil. This stage is very important otherwise the yogurt will cuddle and it will spoil the whole dish. So do this with concentration. Once You see it boiling add in the cardamoms , cinnamon, clove and 1 tbsp salt, fennel powder and give a stir. Next add in the pressured meat with all its contents and add in the dry mint leaves give a stir again and let it boil for a while until then lets make its bagaar. Heat 2tbsp ghee and add in thinly sliced onion fry until brown and pour this into the simmering gravy. Now keep flame high a very fragnant aroma would have filled your kitchen, at last check for the salt your yakhinn is ready. Enjoy this hot with steaming jeera rice.
NOTE:
This dish needs little concentration and patience but who doesn't wants to work little for an amazing dish. I hope my readers give a try and please comment below if need any help with the instructions.
4 tbsp dry mint leaves
2 tbsp ghee
salt
METHOD:
Wash mutton well and put it in pressure cooker with 2 glass of water ,1 tbsp salt and all garlic pearls close the lid and keep it on medium flame upto 4 whistles, switch off and let it cool down. Now in a big cooking vessel preferably aluminium if not then non stick is also fine, pour the yogurt into the vessel and stir with spatula or beater until its smooth with no lumps. Do this before switching on the flame and keep yourself completely free from any disturbance as its the crucial part. Use an spatula which you are good at handling now keep the cooking vessel in which yogurt is ready on stove and switch on flame in medium heat.You have to keep stirring the yogurt in clockwise direction without taking your hand for a second until the yogurt doesn't become in buttermilk consistency and you see its getting a boil. This stage is very important otherwise the yogurt will cuddle and it will spoil the whole dish. So do this with concentration. Once You see it boiling add in the cardamoms , cinnamon, clove and 1 tbsp salt, fennel powder and give a stir. Next add in the pressured meat with all its contents and add in the dry mint leaves give a stir again and let it boil for a while until then lets make its bagaar. Heat 2tbsp ghee and add in thinly sliced onion fry until brown and pour this into the simmering gravy. Now keep flame high a very fragnant aroma would have filled your kitchen, at last check for the salt your yakhinn is ready. Enjoy this hot with steaming jeera rice.
NOTE:
This dish needs little concentration and patience but who doesn't wants to work little for an amazing dish. I hope my readers give a try and please comment below if need any help with the instructions.
