Kashmiri Yakhni Recipe

• ½ kg Mutton
• 1 kg Fresh Yogurt
• 2 Onion, large sized
• Few Dried Mint Leaves
• 1 tsp Anise Seeds
• 3 tbsp Ghee
• 3 Cardamom Pods
• 3 Cloves
• 1 Cinnamon Stick
• Salt to taste

• Take a heavy bottomed pan, add 4- 5 cups of water, salt and anise seeds (sauf) along with mutton in it and let it cook.
• Take a saucepan and fry onion till brown. Now, using a hand blender, blend this onion with water to make paste.
• Heat ghee in another pan and add yogurt, cinnamon, cardamom, cloves to it. Keep stirring the mixture till it boils.
• Add onion paste to this mixture and mix well. Reduce the flame to half.
• Now, add this mixture to the vessel containing mutton and cook for some more time. Serve hot with rice.