Yakhni Shorba with Kashmiri Girda

Instructions

1. 1

   Prepare the Mutton Stock (Yakhni)

   • In a pressure cooker, combine the mutton pieces, 5 cups of water, and 1 tsp of salt.
   • Add the whole spices: bay leaves, black cardamoms, green cardamoms, cinnamon stick, and cloves.
   • Secure the lid and pressure cook on medium heat for 6-7 whistles, or for about 25-30 minutes, until the mutton is tender.
   • Allow the pressure to release naturally. Once safe, open the cooker. Carefully separate the mutton pieces and set them aside. Strain the stock through a fine-mesh sieve to remove the whole spices and reserve the clear stock.
2. 2

   Prepare the Yogurt Base

   • In a large bowl, add the curd and besan. Whisk vigorously until the mixture is completely smooth and free of any lumps. This step is crucial to prevent the yogurt from curdling later.
3. 3

   Temper the Yogurt and Combine

   • Gently reheat the strained mutton stock in a pot until it is hot, but not boiling.
   • Very slowly, add one ladle of the hot stock at a time to the whisked yogurt mixture, stirring continuously. This process, called tempering, gradually raises the yogurt's temperature and prevents it from splitting.
   • Continue adding stock until you've mixed in about 2 cups. Then, pour the tempered yogurt mixture back into the pot with the remaining stock.
   • Add the cooked mutton pieces, fennel powder, dry ginger powder, and the remaining 0.5 tsp of salt. Stir well to combine.
4. 4

   Simmer the Shorba

   • Place the pot over medium heat and bring the shorba to a gentle simmer, stirring occasionally.
   • Once it begins to simmer, reduce the heat to low. Let it cook uncovered for 10-15 minutes, allowing the flavors to meld and the shorba to thicken slightly. Avoid a rolling boil.
5. 5

   Prepare the Final Tempering (Tadka)

   • While the shorba simmers, heat the ghee in a small tadka pan over medium heat.
   • Once the ghee is hot, add the hing and let it sizzle for about 10-15 seconds until fragrant.
   • Immediately pour this hot tempering over the simmering shorba and give it a gentle stir.
6. 6

   Garnish and Serve

   • Turn off the heat. Garnish the Yakhni Shorba with freshly chopped mint leaves.
   • Serve hot as a comforting soup or as a main course with steamed rice.