Kashmir Yakhni Mutton Yogurt Fennel White Curry Wazwan

Method

1. 1

   Heat oil in a heavy pot on medium. Add cinnamon, cloves, green and black cardamom.

2. 2

   Fry 30 seconds. Add asafoetida. Add mutton. Increase to medium-high. Brown all surfaces for 8 minutes.

3. 3

   Reduce to low. Add ground fennel and dry ginger powder. Stir 1 minute.

4. 4

   Add 1 cup water. Bring to a boil. Reduce to medium-low.

5. 5

   Cover and simmer 35 minutes until mutton is half-cooked.

6. 6

   Reduce to very low. Add the besan-yogurt in 3 additions stirring continuously between each.

7. 7

   Never add yogurt on high heat — it will split. Stir gently for 5 minutes until incorporated.

8. 8

   Add salt and dried mint. Cover and simmer on the lowest heat for 20 to 25 minutes until mutton is completely tender and the gravy is creamy and ivory-white.

9. 9

   The yakhni should be a beautiful pale ivory colour — no red, no orange.

10. 10

    The entire spice character comes from fennel, ginger and dried mint.

11. 11

    Garnish with fresh coriander and mint. Serve with steamed Kashmiri rice.