Yakhna Gosht

Rinse the bone-in mutton or beef pieces thoroughly under cold running water to remove any bone fragments or impurities, then place them in a large heavy-bottomed pot.

Cover the meat with enough cold water to submerge it completely and bring to a boil over high heat. As foam rises to the surface, skim it off diligently with a ladle or spoon to ensure a clear broth.

Once the broth is relatively clear of foam, add the bay leaves, black peppercorns, whole dried chili pepper, and salt to the pot.

Reduce the heat to low, partially cover the pot with a lid, and allow the meat and spices to simmer gently, maintaining a slow and steady bubble throughout cooking.

Periodically check the broth and continue skimming any fat or impurities that rise to the surface to keep the stock as clear as possible.

Test the meat for tenderness by piercing it with a fork or skewer; it should be very tender and beginning to pull away from the bone before you proceed.

Taste the broth and adjust salt as needed, then remove and discard the bay leaves, peppercorns, and chili pepper.

Ladle the rich aromatic broth into deep bowls and serve with the tender chunks of bone-in meat nestled inside, accompanied by flatbread if desired.