KASHMIRI SIN YAKHANI

 INGREDIENTS

1. Mutton                      1 kg
   
2. Curd                          1/2 liter
3. Fennel seeds             4 tsp
4. Dry ginger powder    1 tsp
5. Bay leaf                     2-3
6. Cardamom                 5-6
7. Lavang                      3-4
8. Cinnamon powder    1 tsp
9. Salt                           4 tsp
10. Garam masala           1 tsp
11. Oil                             2 ladleful
12. Water                        1 cup

METHOD

• Pressure cook mutton for 4 whistles and keep it aside.
• In the same pan heat oil season with fennel seeds, cardamom, lavang and bay leaves.
• Add beaten curd, salt, chilly powder, cinnamon powder and mix.
• Then add the cooked mutton with broth and cook on low heat for 10 minutes.
• Close the lid and cook until it comes to a gravy consistency.
• Serve with rice and chapati.

           

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