### TranslatedIngredients: 500 grams Mutton - on the bone,2 tablespoons Nutralite Classic Spread,4 Cardamom (Elaichi) Pods/Seeds,2 inch Cinnamon Stick (Dalchini),2 Bay leaf (tej patta),2 Dry Red Chillies,3 Cloves (Laung),2 teaspoons Fennel seeds (Saunf),Salt - to taste,1-1/2 cups Curd (Dahi / Yogurt),2 teaspoons Red Chilli powder,1 teaspoon Turmeric powder (Haldi),1 teaspoon Dry ginger powder,1 pinch Saffron strands,2 tablespoons Milk ### PrepTimeInMins: 10 ### CookTimeInMins: 25 ### TotalTimeInMins: 35 ### Servings: 4 ### Cuisine: Kashmiri ### Course: Main Course ### Diet: Non Vegeterian ### TranslatedInstructions: To begin making the Kashmiri Mutton Yakhni Recipe wash and clean the mutton well. Soak mutton in hot water for about 10 minutes and set aside. Heat milk in a bowl in the microwave for about a minute, remove from the microwave, add the saffron strands and allow it to rest and dissolve to get the color and the flavours.In a pressure cooker, heat Nutralite Classic Spread on medium flame, once its hot, add the cardamom, cinnamon stick, bay leaf, dry red chillies and cloves. Once they begin to sizzle, add the mutton, discarding the water and cook for a few minutes. Next, to this add the whisked yogurt and mix well. Add about 1/3 cup of water and give it a good mix. Now add the red chilli powder, turmeric powder, dry ginger powder, salt to taste and the saffron strand along with the milk to the Kashmiri Mutton Yakhni.Close the pressure cooker and pressure cook the Kashmiri Mutton Yakhni for 3 whistles. Turn off the flame and allow the pressure to release naturally. Open the cooker, check the salt and other flavours and adjust to suit your taste.Transfer the Kashmiri Mutton Yakhni to a serving dish and serve hot.Serve this Kashmiri Style Mutton Yakhni Recipe along with Steamed Rice and some Kashmiri Style Haak T Thool Recipe - Greens Cooked With Eggs for a simple comforting Sunday lunch.