GUSHTABA (MEATBALLS IN GRAVY)
Gushtaba is truly delicious. These meatballs are cooked in a yogurt based gravy that ensures they will be soft and tender inside. The combination of spices gives it full flavor.
Month: June 2021
Mustard Oil
Ah Mustard oil. The first time I ever used it, the experience was a disaster. Mustard oil is unlike any other oil in that you must smoke it so that it develops the right flavor and is ready for cooking. If you don’t do this …
MUTTON YAKHNI (LAMB OR GOAT)
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Mutton is a staple of the Kashmiri diet. Traditionally is was Goat, however now it has evolved to be either lamb or goat, whatever is available. Lamb tends to have more of a distinct smell and will linger in your kitchen for a while compared to goat.
MUTTON YAKHNI (LAMB OR GOAT)
Lamb or Goat in Gravy
Equipment
- Pressure Cooker
Ingredients
- 1 kg Lamb or Goat
- 3/4 cup water
- 250-300 mls Yogurt
- 1/4 tsp Ginger Powder
- 2 tbsp Saunf Powder
- 1 tsp Corn Flour or Rice Flour
- 2-3 Cloves
- 1 Big Cardamom
- 1-2 Small Sticks of Cinnamon
- 1 Bay Leaf
- 2-3 Green Cardamom
- Salt to Taste
- 2 tsp Ghee/Oil
- 1/4 tsp Ground Pepper
Instructions
- Wash the mutton & put it in a pressure cooker. Add 3/4 cups water, salt, all the whole masalas except the green cardamoms. Add ginger powder & saunf powder also.
- Pressure cook for ten minutes. If the water is in excess after the meat is cooked allow it to boil till very little water is left.
- Beat the curds along with the corn flour & add to the boiling meat.
- Heat the oil or ghee, add crushed green cardamoms & the pepper powder & pour it over the mutton. If you have garam masala you could add a pinch.
- Your yakhni is ready.