Indian Yakhni Stock Recipe

      What is Indian yakhni stock?

The Indian yakhni stock is a flavourful liquid which is used in a non-veg food and it is healthy to consume. The yakhni stock is full of Indian spices like bay leaves, green cardamom, black cardamom, cinnamon, peppercorn.

Nutritional Value:-

The Indian yakhni stock caries 167.3 calories. The vitamin B-6 contain 26.4%, Calcium 13.2%, and protein 23.6g.

        

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Features:-

• It is handcrafted in classic brown colour and comes with a unique Sheesham spoon.
• This multipurpose utility box can also be used to store and serve refreshers, dry fruits and keep your knick-knacks like jewellery, small items at one place.

Product Information:-

• COLOR: Brown
• MATERIAL: Sheesham Wood
• ART TYPE: Handcrafted

Specification:-

• DIMENSIONS: (L * W * H) = (8 * 8 * 2), SPOON = (L * W) = (3.7 * 0.7) Inch
• PACKAGE CONTENT: 1 Box, 1 Spoon

Note:-

• Comes with a spoon.
• Comes with 9 partitions.

Ingredients:-

1. Lamb Shin Bones, 4 kg
2. White Mirepoix, 500 grams
3. Water,  6 litres
4. Bay Leaves, 4 no.
5. Green Cardamom, 5 no.
6. Black Cardamom, 5 no.
7. Cinnamon, 5 no. of 2 inch
8. Peppercorn, 2 tbsp
9. Yields, 4 litres

Method Of Cooking:-

1. Clean and wash the lamb bones to remove any dirt and blood.
2. Cut the bones into smaller pieces, put in cold water and slowly bring to a boil. Discards the water as it will have impurities such as coagulated blood, and refill the pot with fresh cold water and bring to a boil.
3. Lower the heat and simmer the stock for three to four hours.
4. Add the mirepoix and the spices only in the last one hour remaining before the finishing time.
5. Skim the stock from time to time, as the impurities will rise to the top.
6. Remove from the fire and strain it.
7. Strain the stock and cool immediately. 
8. Refill the pot with more water and boil for one hour to get a remoulade.

Remarks:-

1. First, stir the stock for 2-3 minutes.
2. After that remove the dust particles from the stock.
3. The stock should not be cloudy.
4. Strain the stock with the muslin cloth.
5. Cool the stock immediately and store in the refrigerator.

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