Ingredients:
- 1 kg: Mutton
- 500 gm: Mince meat
- 250 gm: Turnips
- 500 gm: Curd
- 250 gm: Balai
- 20 gm: Turmeric
- 750 gm: Onions
- 50 gm: Garlic
- 50 gm: Ginger
- 5 gm: Green cardamom
- 5 gm: Cumin powder
- 5 gm: Shahi jeera powder
- 20 gm: Red chilli powder
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- 2 pc: Kashmiri ver
- 20 gm: Raw papaya
- 2 tsp: Garam masala
- 50 gm: Almond paste
- 3 tbsp Lime juice
- 5 gm: Saffron
- 5 gm: Cloves
- 5 gm: Cinnamon
- 5 gm: Pepper
- 50 ml: Kewra jal
- 500 gm: Ghee
- Salt to taste
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Method:
- Bake the
turnips in a tandoor till the skin can be easily removed.
Peel and prick all over with a fork.
- Grind the
garlic to a paste.
- Apply one
part of this paste, turmeric, salt and half of the saffron
dissolved in kewra jal on the turnips and stay aside for
15 minutes.
- Then in
the ghee fry the turnips to a golden brown color. Remove
and keep.
- In the
same fat fry finely sliced onions till golden brown and
crunchy. Keep aside.
- Grind the
ginger to a paste and divide in three parts.
- Grind
clove cinnamon to a paste.
- To prepare
the yakhni in a pan put half of the fried onions, second
part of garlic paste, one part of ginger paste, half of
clove, cinnamon and cardamom paste, half of the mutton
pieces and sufficient water to cook the meat to a very
soft texture so that it can be worried to get the yakhni.
- When the
meat is done, mash the pulp and extract the bones, then
strain through a sieve or a muslin cloth. Stay the yakhni
aside.
- Then mix
the minced meat, papaya paste, and second part of ginger,
third part of garlic paste and remaining
clove-cinnamon-green cardamom paste and ½ tsp Garam masala
powder. Keep aside for 30 minutes.
- Shape into
balls or koftas about the size of the turnips.
- Deep fry
in the ghee and keep aside.
- Then in
the hot ghee add the remainder of the mutton pieces, fried
onions, ginger-garlic paste, cumin, shahi jeera powder,
chilli powder and the garam masala and fry till the meat
is brown. Add beaten curd, yakhni, beaten balai, almond
paste, fried turnips, mutton koftas and lime juice. Blend
gently.
- Add
sufficient water for a thick gravy and to cook the meat.
- Crush and
stir the Kashmiri ver seal the lid on the deg with flour
dough and put on dum by placing some live coal on the lid
and some below the deg. Let it cook through the night.
- In the
morning, when you open the deg the ghee would be floating
on the top.
- Now, add
the residue of the saffron dissolved in kewra jal and
serve hot with sheermal or bakarkhani for breakfast.
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