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Neni Yakhean (Mutton cooked with Curd)

By Priscilla Farro

From the book "De Leij - Culinary Art of Kashmir" by Shyam Rani Kilam and S. S. Kaul Kilam

Website: http://koausa.org/Cookbook/

Both vegetarian and non-vegetarian 'yakhni' have a thick whitish and curdy gravy. Curd is an integeral part in their preparation. No chillies or turmeric is used. Plain cooked rice and 'yakhni' form a very good combination. It is especially liked by those who do not relish hot spicy dishes.

Ingredients

Part A
1 kg Fatty Mutton cuts (preferably from breast, neck, tail - approx 20 pieces)
2 tsp Aniseed whole
15 gm Green Ginger or 7 gm Dry Ginger
2 tsps Salt
A pinch of Asafoetida

Part B
Half tea cup Mustard oil
1 tsp Cumin Seeds
5 nos Cloves

A pinch of Asafoetida
1/2 kg Curd
1 tea cup Milk
1 tsp Sugar
1 tsp Dry Ginger Powder
2 tsps Aniseed Powder
1 tsp Garam Masala
1/2 tsp Caraway Seeds
10 nos Green Cardamoms
1 tsp Black Pepper Corns
1 tsp Black Cardamom Seeds
1 tbsp Pure 'Ghee' (Optional)

Method:

1. From ingredients of part A shred timely the green ginger after scraping.
2. If dry ginger is used, pound it into small pieces.
3. From ingredients of part 'B', in a bowl, mix and churn together, with a churning stick, the curd, milk, sugar, ginger and aniseed powders.
4. Keep it aside.
5. Pound the black pepper corns and black cardamom seeds into a coarse powder, and keep ready for use.

6. Take a tinned copper or brass or a stainless steel 'Patila' (depp vessel) of about 3 litres capacity.
7. Put in it the Meat and add a litre of water, the whole aniseeds, shredded green ginger or broken dry ginger, salt and asafoetida powder.
8. Place the 'Patila' on the stove and let it boil on a medium flame for 1/2 hour or so till the meat become somewhat tender.
9. Remove, the 'Patila' from fire and let it cool a bit.
10. Strain through a colander or a cloth, collecting the soup in a separate bowl.
11. Sort out the meat pieces, discarding the boiled aniseeds, ginger and bone pieces etc.
12. Add the soup to the churned curd, milk, ginger and aniseed mixture and again mix it well with a ladle.
13. After cleaning the 'Patila', used for boiling the meat
14. Pour the mustard oil in it and heat it till the froth disappears and the oil begins to smoke a little.
15. Remove the 'Patila' from the heat for a few minutes, to let the temperature of the oil come down a bit.
16. Add cloves, cumin seeds and a pinch of asafoetida and stir with a steel or wooden ladle, till the cloves and cumin seeds fry a bit, but do not get burnt..
17. Now add the mixture of curd and soup etc.,
18. Resume heating the 'Patila', while continuing to stir the contents so that the curd does not crack and separate.
19. Bring to a boil.
20. When curd, soup etc. blend nicely, and the boiled meat pieces.
21. Let boil for a little while stirring the contents with a ladle now and then.
22. Now let the meat etc. simmer on low heat, till the gravy thickens, oil begins to show and the meat gets soft.
23. Remove from heat if the 'Yakhni' has to be served later.
24. In that case, before serving, heat the 'Patila' again on low flame and add the garam masala , pounded black cardamom seeds and black pepper corns.
25. Caraway Seeds and the Green Cardamoms after crushing these a little .
26. Pure ghee , if desired, may also be added.
27. After stirring gently and boiling for a minute serve hot .
28. If the Dish is to be served immediately after the gravy thickens, then these condiments are added that very time.

Note:

For cooking 'Yakhni' and 'Qaliya', both non- vegetarian or vegetarian, generally an earthenware pot, a 'leij' a 'deg' or a 'degul' is used in Kashmir.

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