Kashmiri yakhni

Shruti’s Yakhni, published by Phursath, is her Kashmiri goat-meat curry in yogurt gravy. This selection follows her stovetop pressure-cooker branch with young-goat rump pieces, mustard oil, divided fennel and ginger powders, green cardamom and a separate ghee tempering.

The supplied goat pieces, main water, salt, portions of the ginger and fennel powders and crushed green cardamom, the cinnamon stick and mustard oil go into the pressure cooker. They cook partway before the pressure releases and the lid is opened.

Yogurt is whipped smooth and mixed with the remaining fennel powder, ginger powder and crushed green cardamom, then kept aside. The opened goat stew comes to a gentle simmer. The yogurt mixture is added while the gravy is stirred continuously, followed by the separately prepared asafoetida-infused water.

The curry simmers uncovered until the meat is cooked. Ghee heats in a small sauté pan with cloves and the supplied shahi jeera. This tempering comes off the heat and is added to the same yakhni.

Dried mint is crushed in the palm and sprinkled over the finished curry. The yakhni is served hot with the selected prepared basmati rice and onion chutney.