I was on YouTube watching Antony Bourdain’s show Parts Unknown (which is awesome) and one of the videos that was the suggestions list was a mutton yakni recipe. I’ve never had it before but it seemed like a fairly easy recipe to try. The only thing I wasn’t sure of was the lack of any heat in the curry. That’s why I tweaked the recipe a great deal. It wasn’t a yakni anymore. I’m ok with that because I’d rather taste a good yakni before attempting to make it. This one does have a yoghurt curry and a couple of spice powders. I’ve added garlic and green chilli paste for some flavour and heat.
Yield:
4 servings
Prep time:
5 mins
Cooking time:
30 – 40 mins
Ingredients:
Mutton – 600 – 700 gm curry cut on the bone
Yoghurt / plain dahi – 800 gm whipped (I used Danone’s 2 tubs)
Cinnamon – 1 inch stick
Cloves – 4-5
Garam masala – 2 tsp
Fennel seeds powder / Saunf powder – 2 tsp
Coriander powder – 1 tsp
Chickpea flour / cornstarch / besan – 2 tsp
Onion – 1 finely sliced
Garlic – 4 cloves chopped
Green chillies – 3 ground to paste
Coriander – handful chopped
Ghee – 1 – 2 tbsp
Oil – 3 tbsp
Salt – to taste
Method:
Heat 1 tbsp ghee in a pressure cooker and add the cleaned mutton pieces.
The mutton with brown on both sides and then you can add 2 cups of water.
Add some salt and close it with the lid.
Let it stay on high heat till two whistles are let out. Immediately lower the flame and let it cook for exactly 20 mins.
Take it off the heat and let the pressure drop on its own.
In the meanwhile, keep the other ingredients close by.
Once the pressure falls, separate the stock and mutton.
In the same cooker, heat another tbsp of ghee and the cinnamon, cloves, garlic and ground chillies.
Now on medium heat quickly pour the yogurt in and whisk. Add the besan at this point and continue whisking.
Besan is added so the yoghurt doesn’t split under heat.
Using a whisk, continue stirring.
Once the yoghurt comes to a boil, add the spice powders, mutton and then the stock.
Let it simmer for another 10 mins.
Keep aside once done.
In a pan, heat around 3 tbsp oil and toss the onions in.
Once onions are dark in colour but not burnt, take it off the heat.
Sprinkle the curry with the fried onions and coriander leaves.
