Kashmiri LAHAB KABAB WITH SPICY YAKHNI

  "If there hadn't been women we'd still be dwelling in a cave eating raw meat, because we made civilization in order to impress our families....®sherryk.

Just give me a loaf of meat &I will create 1000 of recipes give me pinch of spices I will create a master piece😉

 Lahabi Kebabs are mouth-watering mutton kebabs that often go with a yoghurt gravy,  This side dish recipe is a rich palette of flavours which will fill your heart with love for the Kashmiri Wazwan. These Lahabi kebabs carry a flavour to reminisce and recall for days until you're lured by their aroma to cook them again. With flavours of ginger, garlic and a melange of spices, you can nibble on this kebab recipe for lunch or dinner

Recipe for LAHABI KABAB WITH SPICY YAKNI GRAVY LOCALLY CALLED HINDI ROGAN JOSH.🍣🍲🍚

INGREDIENTS

1.kg minced mutton...

All dry roasted spices.1 tea spoon each{ zeera,car domom,cinnamon,staranis,pepper,cloves}

Turmeric (1tea spoon)

Rosted kashmiri red chilli paste.(1 /2cup)

Cockscomb(mowal)for colour 1tea spoon

Coriander powder.

Ginger garlic paste

2eggs,

Ghee.

Oil

Salt.

Dry mint.

For gravy .1kg curd.

Preparation.mince the mutton in a mixi..but not too much it should be little granular..add all dry rosted spices to it and mix it well .add little salt to it.then add 2 raw eggs ,2table spoon of hot ghee to itgrlic,ginger paste.and make different kababs of it { placing a good loaf of meat in ur ghee greased hands roll it between two palms and slowly pressing in middle (typical Laban shan(thick in center nd tapering on both sides.

2.stock preparation:put all lahab kababs into utensil nd put tumeric,cirinder powder nd salt ,ginger garlic paste to it.and let it simmers..till the kakbas become fluffy nd start rising.

3For yakhni.put curd into copper utensil and add garlic ,ginger zeera,salt,to it..and place it on high flame with Wooden spatula inside it nd keep on stiring till it start boiling&add turmeric,coriander to it (don't not stop rotating spatula till curd gets thick nd turns into creamy )otwise the curd will curdle & will spoil ur gravy.

Onces its volume is reduced add oil to it ,nd fry it add chilli paste to it then add lahab kababs &stock to it ,and let it simmer till oil starts separating from sides..then add dry mint to it..and add a spoon if hot ghee over it..nd serve it with rice...

Red &white🍲🍙 combination will tentilize ur taste buds..🤤🤤🤤..©sherryk

Note: don't over mince the mutton

Use copper utensil for yakni

Adding oil keeps Lahab juicy nd soft😎

Roasting of spices bring all flavors &aroma out

&cooking needs patience's,keep rotating spatula while making yakni...to prevent it from coagulation then u don't need to add egg to yakhnie😎😋😜😛....learn patience#learn cooking....