Producer: Priyanka Das Editor: Nisha Dubey
Ingredients Mutton (Curry Cut) – 500 gm Mustard Oil – 30 ml Cinnamon – 2 Black Cardamom – 2 Bay Leaves – 4 Cardamom – 6 Cloves – 4 Saunf Powder – 2 tsp Saunth Powder – 1 tsp Curd (Low Fat) – 250 gm Black Cumin – 1 tsp Salt to taste
Heat oil in a pressure cooker; add cinnamon stick, black cardamom, 2 green cardamoms, bay leaves, cloves & lamb.
Pour water and add fennel powder, ginger powder, and salt to taste. Pressure cook for 4 whistles or till meat is tender.
Separate the meat and stock and whisk together the curd and stock.
In a separate pan, bring the curd mixture to a boil and add the cooked meat.
Cook till gravy is thickened.
Coarsely grind the remaining black and green cardamom, and add to the gravy.
Sprinkle black cumin seeds and serve hot.
This delicious Yakhni mutton can be paired with both roti and rice.