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Yakhni (Mutton Prepared in Curd)

Source of Recipe

Ami


Recipe Introduction

Yakhni is corruption of Akhni, which means broth or Shorba. In short, Yakhni is a thin yogurt based mutton stock. Rice was cooked in Yakhni, with pieces of precooked lamb (from making Yakhni), and it was called Yakhni Pulao.

Recipe Link: www.diabetic.pub/forum//index.php/topic,240.msg2114.html#msg2114

List of Ingredients

1 kg mutton (chest pieces)
3 ladles of mustard oil
2 table spoons saunf powder (fennel powder)
1 table spoon zeera (cumin)
2 tej patte (bay leaves)
½ teaspoon hing (asafetida)
5 half crushed laung (cloves)
3 moti elaichi (black cardamom)
1 inch dalcheeni (cinnamon)
1 kg whipped curd
1 spoon desi ghee (pure ghee)


Recipe

Wash the mutton and drain off excess water.

Heat two ladles of oil in a pressure cooker, put the mutton in it, add salt and hing, start frying for five minutes on full flame.

Put ½ glass water, add saunf powder, crushed moti elaichi, dalchini, bay leaves and pressure cook it up to 3 whistles.

Take a frying pan, put one ladle oil and heat it till smoke appears, cool it for three minutes and put zeera and laung in it.

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.

Add this boiling curd and pure ghee in the mutton and keep it on low flame for five minutes.

Often served over rice, but to maintain LCHF, no rice needed.