Mutton – 1 kg, Mince meat – 500 gm, Turnips – 250 gm, Curd – 500 gm, Balai – 250 gm,
Turmeric – 1 tspn, Onions – 600 gm, Garlic – 50 gm, Ginger – 50 gm, Green cardamom – 3,
Cumin powder – 1 tspn, Shahi jeera powder – 1 spoon, Red chilli powder – 1 spoon
Kashmiri ver – 1 pc, Raw papaya – 1 spoon, Garam masala – 1 tsp, Almond paste – 1 tspn,
Lime juice – 2 tbsp, Saffron – 1 pinch, Cloves – 3, Cinnamon – 5, Pepper – half spoon
Kewra jal – 30 ml, Ghee – 500 gm, Salt to taste
Roast the turnips in a tandoor till the skin can be easily removed.
Peel and prick all over with a fork.
Grind the garlic to a paste.
Apply one part of this paste, turmeric, salt and half of the saffron
Dissolved in kewra jal on the turnips and keep aside for 15 minutes
Then in the ghee fry the turnips to a golden brown colour
Remove and set aside
In the same fat fry finely sliced onions till golden brown and crisp. set aside
Grind the ginger to a paste and divide in three parts
Grind clove, cinnamon to a paste
To prepare the yakhni in a pan put half of the fried onions, second part of garlic paste, one part of ginger paste, half of clove, cinnamon and cardamom paste, half of the mutton pieces and enough water to cook the meat to a very soft texture so that it can be strained to obtain the yakhni.
When the meat is done, mash the pulp and extract the bones, then strain through a sieve or a muslin cloth. Keep the yakhni aside.
Then mix the minced meat, papaya paste, second part of ginger, third part of garlic paste and remaining clove-cinnamon-green cardamom paste and ½ tsp Garam masala powder.
Keep aside for 30 minutes.
Shape into balls or koftas approximately the size of the turnips.
Deep fry in the ghee and keep aside.
Then in the hot ghee add the remainder of the mutton pieces, fried onions, ginger-garlic paste, cumin, shahi jeera powder, chilli powder and the garam masala and fry till the meat is brown
Add beaten curd, yakhni, beaten balai, almond paste, fried turnips, mutton koftas and lime juice. Stir gently.