Yakhni

Wash the mutton pieces thoroughly and drain well.

Heat mustard oil in a heavy-bottomed pot until it reaches smoking point, then reduce the heat.

Add cumin seeds, bay leaves, green cardamom, black cardamom, cloves, and cinnamon. Sauté for 30 seconds until fragrant.

Add the mutton pieces and sear for 5–7 minutes, turning frequently.

Add water and salt. Bring to a boil, then reduce to a gentle simmer.

Cover and cook for 45–60 minutes until the mutton is nearly tender.

In a bowl, whisk the yogurt until completely smooth.

Add the fennel powder and dry ginger powder to the yogurt and mix well.

Reduce the heat to low. Gradually add the yogurt mixture to the pot, stirring continuously to prevent curdling.

Simmer gently for 15–20 minutes without allowing the curry to boil vigorously.

Continue cooking until the mutton is fully tender and the gravy becomes smooth and aromatic.

Taste and adjust salt if necessary.

Rest for 10 minutes before serving.

Serve hot with steamed rice.