Ingredients
- 500 grams, cut into pieces Mutton (Lamb)
- 1/2 cup, whisked Yogurt
- 4 cups Water
- 2 tablespoons Ghee/Oil
- 1 large, finely sliced Onion
- 1 tablespoon Ginger paste
- 1 tablespoon Garlic paste
- 1-inch piece Cinnamon stick
- 4 Cloves
- 4 Green cardamom
- 1 lack cardamom
- 1 Bay leaf
- 1 teaspoon Cumin seeds
- 1 teaspoon Coriander powder
- 1/2 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 1/2 teaspoon Garam masala
- Salt – to taste
- Fresh coriander leaves – for garnishing
Directions
Mutton Yakhni is a traditional Kashmiri dish that is known for its delicate and aromatic broth. This flavorful stew is made with tender mutton pieces simmered in a light, spiced broth enriched with yogurt. The combination of whole spices like cinnamon, cloves, and cardamom, along with ground spices such as coriander and turmeric, infuses the meat with deep flavors. The yogurt adds a subtle tanginess to the dish, making it both comforting and satisfying.
Traditionally served with steamed rice or Kashmiri pulao, Mutton Yakhni is perfect for a cozy dinner or special occasion. The dish is simple yet packed with rich, aromatic flavors that highlight the true essence of Kashmiri cuisine. Whether you’re a seasoned lover of Indian curries or new to this cuisine, this dish will undoubtedly bring a taste of tradition to your table.
Ideal for cold weather or any time you’re craving a hearty, flavorful meal, Mutton Yakhni is sure to become a favorite in your recipe repertoire.
Disclaimer: Nutritional information provided for this recipe is an estimate and may vary depending on the specific ingredients used and portion sizes. Please consult a healthcare professional or nutritionist for more precise dietary advice. The recipe is intended for general informational purposes only and does not substitute for professional nutrition guidance.
Steps
1 Done 5-10 minutes | Prepare the MeatWash the mutton pieces thoroughly to remove any excess blood or impurities. You can optionally soak the mutton in water for about 10 minutes to help cleanse it. |
2 Done 5-7 minutes | Sauté OnionsHeat ghee or oil in a heavy-bottomed pot over medium heat. Add cumin seeds and wait for them to splutter. Add the sliced onions and sauté until golden brown, which should take around 5-7 minutes. |
3 Done 2-3 minutes | Add Ginger and Garlic PasteAdd the ginger and garlic paste to the pot, cooking it for 2-3 minutes until fragrant. |
4 Done 7-10 minutes | Brown the MuttonAdd the mutton pieces and sear them on all sides until they are browned. This step usually takes about 7-10 minutes, depending on the size of the pieces. |
5 Done 2-3 minutes | Add Whole SpicesAdd the cinnamon stick, cloves, cardamom (green and black), and bay leaf. Stir well and cook for 2-3 minutes to release the aromas of the spices. |
6 Done 3-4 minutes | Add Ground SpicesAdd coriander powder, turmeric powder, red chili powder, and salt. Stir the mixture well to coat the mutton in the spices. Let it cook for 3-4 minutes. |
7 Done 3-5 minutes | Add Yogurt and WaterReduce the heat to low and stir in the whisked yogurt, mixing well with the meat and spices. Cook this for about 3-5 minutes. Add water, bringing the mixture to a boil. Once it boils, reduce the heat and let it simmer. |
8 Done 45 minutes to 1 hour | Simmer the YakhniCover and cook the Yakhni on low heat for 45 minutes to 1 hour, allowing the mutton to tenderize and absorb the flavors of the broth. |
9 Done 5 minutes | Add Garam Masala and Final AdjustmentsOnce the mutton is tender, add garam masala and stir gently. Taste and adjust seasoning, adding more salt or spices as needed. |
10 Done 2-3 minutes | Garnish and ServeGarnish with fresh coriander leaves. Serve hot with steamed rice or Kashmiri pulao. Enjoy your authentic Mutton Yakhni! |
