Ingredients:

• For Yakhni:
• Mutton – 1/2 kg
• Onion (medium), sliced – 1.5
• Ginger, julienned – 1 inch piece
• Garlic (whole) – 1
• Potli (pouch) of Fennel seeds (1 tbsp) and Coriander seeds (1 tbsp)
• Black Cardamom – 1
• Green Cardamoms – 3
• Cinnamon – 2 pieces (1 inch each)
• Cloves – 10
• Mace – 1/2 flower
• Peppercorn – 1 tbsp
• Salt to taste
• Water – 1/2 litre
• For Shorba or Kadhi:
• Curd (yogurt) – 500 g
• Gram flour (besan) – 3 tbsp
• Turmeric powder – 1 tsp
• Ginger & Garlic paste – 1 tbsp each
• Red Chilli powder – 1 tsp or as per requirement
• Water – 1/2 litre
• Salt to taste
• For Masala:
• Coriander powder – 2 tsp
• Ginger & Garlic paste – 1 tsp each
• Red Chilli powder – 1/2 tsp
• Oil – 4 tbsp

Method:

1. Mix all the ingredients for yakhni in a pressure cooker and cook till mutton is tender.
2. Don’t throw away the stock.
3. Throw away the whole garlic and make a paste of the potli of fennel seeds and coriander seeds.
4. Whip the curd and mix gram flour in it.
5. Blend thoroughly to ensure that there are no lumps (use mutton stock in this).
6. Mix with all the other ingredients of shorba except salt.
7. Once it starts to boil, add salt.
8. Bring it to a boil and simmer on a slow fire for about 15 mins.
9. Stir occasionally.
10. In another pan, heat oil, add ginger & garlic and fry for 2-3 mins.
11. Add paste of fennel and coriander seeds along with coriander powder and fry for a minute.
12. Add mutton and fry till there is little gravy.
13. Now put this mutton mixture in the shorba and cook for 5-7 minutes.
14. Garnish with coriander leaves and green chillies.
15. Serve hot with chapatti or plain rice.

Recipe courtesy of Tahmina Khan