Mutton Yakhni - Lamb cooked in Yogurt sauce

The secret of this recipe travelled all the way from Jammu to Sweden when my friend's father visited us in Sweden. I heard about this dish from many people but never got a chance to try.

So I tried traditional method but also added few of my own ingredients to give a little twist.

Ingredients

Mutton 1 kg (medium size pieces)
3 cups Yogurt
6 green chillies cut in half length wise
1.5 tbsp gram flour ( Besan)

2 Bay leaves
3-4 cloves
6-7 whole black pepper pods
4-5 green cardamom
2 badi Elaichi (Brown cardamom)
2 tbsp cumin seeds
2 sticks cinnamon
1 pinch asefoteda

salt as per taste
coriander powder 4 tbsp
turmeric powder 2 tbsp

3 tbsp rice
3 tbsp fennel seeds
Mix rice and fennel seeds and make powder in Mixer.

Heat the oil in pressure cooker and once done add the whole spices to it and cook till brown. Add the mutton pieces and cook on high heat for 5 min. Add 2 tbsp turmeric powder and salt as per taste.
Add rice and fennel seeds powder to it and add 2 cups water and cover the lid. take 4-5 whistles in pressure cooker.


Mix Yogurt and Gram Flour (Besan) together to remove the lumps. Heat little oil in another pan, add asefoteda and cumin seeds to it, and then add green chillies and 1 tbsp turmeric powder. Add the yogurt mixture to it and keep stirring until it starts boiling.

Now add this mixture to the cooked mutton and mix well. Cook it for another 15 min on low flame and garnish with green coriander leaves when serving.