Mutton Yakhni

Ingredients

• • Mutton piece (leg portion) - 1 kg
• • Mustard oil - 4 tablespoons
• • Dalchinis/Cinnamon sticks - 2
• • Bay leaves/Tej pattas - 4
• • Moti elaichis/Black cardamoms - 4
• • Ginger - 1 inch piece
• • Dahi/Curd (thick) - 2 cups
• • Besan/Gram flour - a pinch
• • Salt - as required
• • Soonths/Dry ginger powder - ½ teaspoon
• • Whole choti elaichis/Green cardamoms - 6
• • Saunf powder/Fennel powder - 1 teaspoon
• • Choti elaichi powder/Green cardamom powder - ½ teaspoon
• • Saffron/Kesar (prepare: dissolved in a little warm milk) - ½ teaspoon

Method

• 1. Beat dahi very well adding a pinch of besan.
• 2. Boil mutton with ginger piece, moti elaichi, bay leaves, dalchini sticks and salt in 6 cups of water until half cooked.
• 3. Drain the mutton, remove the whole spices and keep the mutton and the stock separately.
• 4. Heat oil in a frying pan and fry the mutton pieces until browned. Drain and keep aside.
• 5. Transfer the hot oil to a heavy bottomed pan and add the choti elaichi powder and the whole choti elaichi.
• 6. Turn the heat to low and add the dahi, stirring constantly. Cook over medium heat, continuing to stir until the dahi comes to a boil.
• 7. Add the mutton, mutton stock, soonth and saunf powder.
• 8. Cook over a high flame until sauce is reduced and thickened. Add saffron.
• 9. Serve piping hot with boiled rice.