Yakhni is yogurt and saffron based mutton broth. You can also make it with chickenWe have to look back at the history of Kashmir Cuisine. Three successive Moghul emperors (Akbar, Jahangir, Shahjahan) influenced Kashmir Cuisine and vice versa. Kashmir was annexed by Akbar in 1586 and a favorite place of Jahangir. Yakhni originated in Persia and brought to India sometimes during Akbar period. The earliest documented recipe is found in Ain-I-Akbar. It is made with mutton. Yakhni also refers to roast. Yakhni is corruption of Akhni, which means broth or Shorba. Boneless Mutton and Mutton Shanks (Hind and fore shanks are cut with meat on bones) are boiled in lots of water and spices to make mutton Shorba. Eventually, the meat is removed. Yogurt is added to the stock. In short, Yakhni is a thin yogurt based mutton stock. It has no tomatoes, or Turmeric. Kashmir Pandits did not eat onions and garlic. The color of the Yakhni is pale yellow attributable to Dahi, and Saffron.
This is not Yahkni But similar to it … I like t
A comforting yogurt based lamb curry cooked , black and green cardamoms, onion paste and dry mint leaves.
- 700 gm assorted lamb-cut into large pieces2 1/2 liters water
1 1/4 tsp ground garlic
Salt to taste
8 green cardamoms
4 black cardamoms
2 tsp turmeric powder
1/2 tsp dry ginger powder
1 1/2 Tbsp onion paste-fried
1 cup yogurt
2 tsp Kashmiri red chilli powder-dissolved in 1/2 cup water
1/2 cup desi ghee
1/2 tsp black cumin seeds
1/2 tsp dry mint leaves
Add the lamb and remove the scum that rises to the surface.
When the water is clear, add the garlic and continue to boil for 4-5 minutes.
Add the salt and cook until the lamb is half done.
Add the green and black cardamoms, cloves, turmeric powder, ginger powder, onion paste, yogurt, red chilli water and ghee.
Mix well, reduce heat and cook covered until the lamb is tender.
Add the cockscomb flower extract and black cumin seeds.
Mix well and sprinkle dry mint leaves.