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Yakhni - Authentic Kashmiri recipe

Kashmir as described by a Persian poet, is like Heaven on Earth, and this title is rightly deserved! It is situated in a valley of flowers, with a beautiful lake as its focal point. There are so many gardens there, its a tourist destination. Imagine how lucky are the people who are living there.

But in reality, thats not the case. Last 50 years, the brutal politics going around the South East asian countries, its more like horror for the residents of Kashmir. But even in this crisis, if you get a chance to visit Kashmir, you will be amazed at the hospitality the Kashmiri people offer. Their food, their rich culture, everything is beautiful, even amidst the turmoil.

Yakhni is an authentic Kashmiri dish, spices used and the cooking method is very different than most of the Indian, Pakistani food. Aunty Sara said it is pretty easy to make it too. Usually the Kashmiris use breast meat (called as ’seen maaz’; seen means breast, and maaz means meat), but for this recipe we are going to use shoulder meat. Goat meat is best, but lamb will work well too.
Ingredients:

For boiling meat:
approx 2 lbs Shoulder meat, cut into 1 1/2 inch pieces
3-4 cloves garlic, sliced
4 cardomoms, (elaichi), 4-5 cloves, 2 inch cinnamon stick, 2 tbsp fennel powder - all these ingredients, tied in a little muslin pouch.

For the sauce/gravy:
lots of yoghurt (about 1 1/2 - 2 cups), whisked well
salt, oil,
garnish with mint (fresh or dried)

Method:

Get the meat to a boil with water and the listed ingredients on high, then turn it down to medium. When meat is tender, remove the pouch. Keep aside.
To start making the sauce, mix the yoghurt, salt, and oil well. Then in a pan, get it to a boil, stirring constantly on medium high. The sauce when it thickens. add the cooked meat to this. Cook open till it comes together. Garnish with mint.

If you think your dish lacks color, add a little fennel and cumin powder while cooking the yoghurt sauce.

May 11th, 2007