Mutton Yakhniयखनी

Name: Mutton Yakhni
Prep time: 15 min
Cook time: 75 min
Total time: 90 min
Yield: 4 servings
Cuisine: Kashmiri
Ingredients: 750g mutton on bone, curry cut — बकरे का मांस; 3 tbsp mustard oil — सरसों का तेल; 250g yogurt, whisked very smooth — दही; 3 pods black cardamom — बड़ी इलायची; 6 pods green cardamom — छोटी इलायची; 6 cloves — लौंग; 2 bay leaves — तेज पत्ता; 1 inch piece cinnamon stick — दालचीनी; 2 tsp fennel seeds (saunf) — सौंफ; 1 tsp dry ginger powder (sonth) — सोंठ; a pinch asafoetida — हींग; to taste salt — नमक

⏱ Prep 15m🍳 Cook 75m🍽 Serves 4🌿 Non-veg

Video: SuperChef (YouTube)

Mutton Yakhni is a Kashmiri broth-based curry as soothing as it is aromatic. The word yakhni means broth in Persian, and the dish is built on slow-simmered mutton on the bone finished with creamy yogurt. There is no chilli heat here — warmth comes entirely from fennel, cardamom, and cloves. Yakhni has been central to the Kashmiri Wazwan banquet for centuries and is a beloved preparation for Bakra Eid.

📍 Make it in Plano

This recipe is the same everywhere — but where you buy the ingredients and eat the dish is local to you.

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Ingredients

▪mutton on bone, curry cut — बकरे का मांस750g
▪mustard oil — सरसों का तेल3 tbsp
▪yogurt, whisked very smooth — दही250g
Whole spices
▪black cardamom — बड़ी इलायची3 pods
▪green cardamom — छोटी इलायची6 pods
▪cloves — लौंग6
▪bay leaves — तेज पत्ता2
▪cinnamon stick — दालचीनी1 inch piece
▪fennel seeds (saunf) — सौंफ2 tsp
▪dry ginger powder (sonth) — सोंठ1 tsp
▪asafoetida — हींगa pinch
▪salt — नमकto taste

🌍 Cooking abroad? Substitutions

Lamb on the bone — shoulder or neck — is the easiest substitute for mutton (goat) in countries where fresh goat is hard to find. The bones are essential to the broth richness, so never use boneless cuts for this dish.
Fennel seeds (saunf) are in every Indian grocery store. If you have only ground fennel, use 1.5 tsp added with the yogurt at step 5 — the whole seeds at step 1 are for the broth base.
Mustard oil gives the characteristic sharp Kashmiri edge. Use cold-pressed or kachi ghani mustard oil from South Asian grocery stores. A neutral oil will work if unavailable, though the dish loses some depth.

Method

1In a large heavy pot, heat mustard oil until it just smokes, then let it cool for 30 seconds. Return to medium heat and add the black cardamom, green cardamom, cloves, bay leaves, and cinnamon. Let them crackle for 30 seconds.
2Add the mutton pieces and sear on all sides until lightly browned, about 8 to 10 minutes. Do not rush — the browning builds the foundation of the broth.
3Add enough water to just cover the mutton, roughly 650 ml. Add the fennel seeds and asafoetida. Bring to a boil and skim off any grey foam that rises.
4Lower the heat, cover, and simmer for 45 to 50 minutes until the mutton is tender enough to pull slightly from the bone.
5Whisk the yogurt very thoroughly with the dry ginger powder and one tablespoon of the warm broth until completely smooth — this prevents curdling when it hits the heat.
6Reduce the heat to its lowest setting. Pour the yogurt mixture into the pot in a slow, thin stream, stirring constantly. Once all the yogurt is in, stop stirring.
7Cook uncovered on the gentlest simmer for a further 15 to 20 minutes. The broth will deepen and the oil will slowly rise and pool at the edges.
8Season with salt. Serve in deep bowls with steamed Kashmiri rice, ladling plenty of the fragrant broth over the meat.

A Desi.Net original recipe · part of our Indian Cuisine library. Confirm details and adjust to taste.