Mutton Yakhni

15 mins
Serves 1
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Directions

  1. 1Start by adding 2 pounds of lamb to a pot. I’m using bone in for extra flavor. Add a couple of bay leaves, cardamom pods, cloves, a cinnamon stick, black cardamom, some garlic, a tablespoon of ginger paste and a heaping spoon of dried mint.
  2. 2Start by adding 2 pounds of lamb to a pot. I’m using bone in for extra flavor. Add a couple of bay leaves, cardamom pods, cloves, a cinnamon stick, black cardamom, some garlic, a tablespoon of ginger paste and a heaping spoon of dried mint.
  3. 3Start by adding 2 pounds of lamb to a pot. I’m using bone in for extra flavor. Add a couple of bay leaves, cardamom pods, cloves, a cinnamon stick, black cardamom, some garlic, a tablespoon of ginger paste and a heaping spoon of dried mint.
  4. 4Add 4 cups of water and let it boil for an hour.
  5. 5Add 4 cups of water and let it boil for an hour.
  6. 6Add 4 cups of water and let it boil for an hour.
  7. 7To make the onion jam, thinly slice a couple of onions, then sauté them in a touch of ghee till they get nice and toasty brown.
  8. 8To make the onion jam, thinly slice a couple of onions, then sauté them in a touch of ghee till they get nice and toasty brown.
  9. 9To make the onion jam, thinly slice a couple of onions, then sauté them in a touch of ghee till they get nice and toasty brown.
  10. 10Then blend them into a fine paste.
  11. 11Then blend them into a fine paste.
  12. 12Then blend them into a fine paste.
  13. 13Boil 2 cups of basmati rice in heavily salted water for about 12 to 15 minutes or till the rice grains look nice and fluffy.
  14. 14Boil 2 cups of basmati rice in heavily salted water for about 12 to 15 minutes or till the rice grains look nice and fluffy.
  15. 15Boil 2 cups of basmati rice in heavily salted water for about 12 to 15 minutes or till the rice grains look nice and fluffy.
  16. 16Once the meat is soft, strain it and set it aside.
  17. 17Once the meat is soft, strain it and set it aside.
  18. 18Once the meat is soft, strain it and set it aside.
  19. 19Add 4 cups of yogurt to the same pot with an egg and whisk it till it boils.
  20. 20Add 4 cups of yogurt to the same pot with an egg and whisk it till it boils.
  21. 21Add 4 cups of yogurt to the same pot with an egg and whisk it till it boils.
  22. 22Add the lamb back to the pot with the stock and a gigantic spoon of the onion jam.
  23. 23Add the lamb back to the pot with the stock and a gigantic spoon of the onion jam.
  24. 24Add the lamb back to the pot with the stock and a gigantic spoon of the onion jam.
  25. 25Give the pot a good pinch of salt, another tablespoon of dried mint and let it simmer till it thickens.
  26. 26Give the pot a good pinch of salt, another tablespoon of dried mint and let it simmer till it thickens.
  27. 27Give the pot a good pinch of salt, another tablespoon of dried mint and let it simmer till it thickens.
  28. 28Once the sauce has thickened and has a body coating the lamb pieces, pour the lamb pieces in a bowl with a few scoops of the sauce, a sprinkle of dried mint on top.
  29. 29Once the sauce has thickened and has a body coating the lamb pieces, pour the lamb pieces in a bowl with a few scoops of the sauce, a sprinkle of dried mint on top.
  30. 30Once the sauce has thickened and has a body coating the lamb pieces, pour the lamb pieces in a bowl with a few scoops of the sauce, a sprinkle of dried mint on top.
  31. 31Serve it next to a mountain of rice with each scoop of the sauce smothering the rice grains.
  32. 32Serve it next to a mountain of rice with each scoop of the sauce smothering the rice grains.
  33. 33Serve it next to a mountain of rice with each scoop of the sauce smothering the rice grains.

Ingredients

  • 2 pounds lamb
  • 2 pounds lamb
  • 2 pounds lamb
  • 3 bay leaves
  • 3 bay leaves
  • 3 bay leaves
  • 4 cardamom pods
  • 4 cardamom pods
  • 4 cardamom pods
  • 1 cinnamon stick
  • 1 cinnamon stick
  • 1 cinnamon stick
  • 3 cloves
  • 3 cloves
  • 3 cloves
  • 2 black cardamom pods
  • 2 black cardamom pods
  • 2 black cardamom pods
  • 4 garlic cloves
  • 4 garlic cloves
  • 4 garlic cloves
  • 1 tablespoon ginger paste
  • 1 tablespoon ginger paste
  • 1 tablespoon ginger paste
  • 2 tablespoons dried mint
  • 2 tablespoons dried mint
  • 2 tablespoons dried mint
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 2 cups basmati rice
  • 2 cups basmati rice
  • 2 cups basmati rice
  • 4 cups yogurt
  • 4 cups yogurt
  • 4 cups yogurt
  • 2 onions
  • 2 onions
  • 2 onions
  • 1 egg
  • 1 egg
  • 1 egg
  • 1 tablespoon ghee
  • 1 tablespoon ghee
  • 1 tablespoon ghee
  • 4 cups water
  • 4 cups water
  • 4 cups water

Equipment

potknifefrying panblenderwhisk