1. Clean and wash the mutton properly. Take the mutton, salt and 1 cup of water in a pressure cooker and pressure cook it on a high flame for one whistle, then keep the flame low and cook for another 15-20 minutes or till the mutton is properly cooked. Switch off the flame.
2. Take the curd in a bowl and add fennel powder and cumin powder, Mix it well till the curd is creamy in texture.
3. Heat the oil in a wok and temper with the cinnamon stick, bay leaf and cardamom green. Saute for a few seconds, then add ginger-garlic paste. Cook for another 1-2 minutes till the raw smell gone from the paste.
4. Add the beaten curd in the wok and cook it on high flame with continuous stirring with spatula for 7-8 minutes.
5. Add mutton stock ( the leftover water after boiling the mutton in step 1) and mutton pieces in the wok.
6. Cook covered on a medium flame till the gravy is thick, garnish with chopped coriander leaves. Delicious mutton Yakhni is ready to serve, serve hot with chapatti and rice.
7. Enjoy!!
