Yakhni

Ingredients

• 1kg of lamb meat
• nice medium pieces
• Clove 2to3 pieces
• salt to taste
• heeng
• daure
• 4 large tablespoons oil
• 2 teaspoons ginger powder
• 4 teaspoons flanel powder
• one glass of curd a little sour
• garam masala
• 2 to 3 cardimums.

Method

1. Wash the mutton
2. Take a cooker add oil 4large tablespoons.
3. Add mutton , Clove 2 to 3 pieces, salt and heeng and daure the mutton with the oil and these ingredients.
4. The mutton should become slightly brown.
5. To the kg of mutton now add 4 to 5 glasses of water.
6. Two teaspoonfuls of ginger powder and 4 teaspoons of flanel powder .you can add more of this masala if instinct says yes…
7. Let the mutton cook , perhaps 2 to 3 whistles. Depending upon the quality of mutton. The fresh mutton takes less time to soften.
8. Take a glass of curd a little sour, churn it and keep it aside.
9. Check if the mutton has softened, not totally though.
10. Add curd now and keep stirring for a minute.
11. Ensuring the curd does not separate.
12. Now without covering the vessel allow it to cook till the sauce thickens enough.
13. Sprinkle garam masala, 2 to 3 small green cardimums.