Kashmiri Yakhni : Dastarkhwan e Ramzan 

, Food and Recipes

Mutton – 1/2 kg

Curd (thick) 3/4 kg

Onions ( medium) -2 – sliced and fried golden brown – crushed by hand 

Garlic paste – 1 tbsp

Cardamom big and small – 2 each

Stick of cinnamon 

Zeera seeds  -1/2 tsp

1 tsp of garam masala powder

Besan – 1 tbsp

Saunf powder – 1 tbsp

Oil ( preferably ghee) – 3 tbsp


Boil mutton with very little water. Add the garlic , salt and whole garam masala. When semi tender (usually 15-20 min depending on cut you use)

 Heat the ghee add the curds ( which has been mixed well with Besan to prevent it from curdling)

Stir till curd reduces then add the crushed fried onion ( you can grind it coarsest).

Add the mutton, garam masala and saunf powder.

Bring it to boil and add the mutton soup.

Cool for 5 min on sim

Garnish with dried mint leaves

(Recipe courtesy Mrs Tasneem Haji)

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