Mutton Yakhni
A classic Kashmiri delicacy, this mutton curry features tender meat simmered in a fragrant, creamy yogurt-based gravy. Flavored with fennel and ginger, it's a uniquely mild yet aromatic dish, traditionally white in color and soupy in consistency.
For 4 servings
5 steps. 70 minutes total.
- 1
Step 1
- a.Prepare the Mutton Stock (Yakhni)
- b.In a pressure cooker, combine the mutton pieces, 4 cups of water, 1 tsp of salt, saunf powder, 1 black cardamom, 2 green cardamoms, 2 cloves, and 1 bay leaf.
- c.Secure the lid and pressure cook on medium-high heat for 5-6 whistles, or for about 20-25 minutes until the mutton is tender but not falling off the bone.
- d.Allow the pressure to release naturally. Carefully open the cooker.
- e.Using tongs, separate the cooked mutton pieces into a bowl. Strain the stock through a fine-mesh sieve into another bowl to remove the whole spices. Set both aside.
- 2
Step 2
- a.Create the Yogurt Base
- b.In a separate mixing bowl, add the curd and besan.
- c.Whisk vigorously for 2-3 minutes until the mixture is completely smooth and lump-free. This is a critical step to prevent the curd from splitting when heated.
- 3
Step 3
- a.Temper Spices and Cook the Gravy
- b.Heat ghee in a heavy-bottomed pan or kadai over medium heat.
- c.Add the remaining whole spices: 1 black cardamom, 2 green cardamoms, 3 cloves, the cinnamon stick, the second bay leaf, and shahi jeera (if using).
- d.Sauté for about 30-40 seconds until they become fragrant and sizzle.
- e.Add the hing and stir for a few seconds.
- f.Reduce the heat to the lowest setting. Slowly pour in the whisked curd mixture while stirring continuously and briskly. Do not stop stirring.
- g.Continue to stir and cook on low heat for 5-7 minutes until the curd comes to a gentle simmer and you see a thin layer of ghee separating at the edges. The raw smell of besan should also be gone.
- 4
Step 4
- a.Combine and Simmer
- b.Gently add the cooked mutton pieces to the simmering curd gravy.
- c.Pour in the strained mutton stock (yakhni), add the sonth (dried ginger powder), and the remaining 0.5 tsp of salt.
- d.Stir well to combine everything. Increase the heat to medium and bring the curry to a boil.
- e.Once it begins to boil, reduce the heat to low, cover the pan, and let it simmer for 15-20 minutes. This allows the mutton to absorb the flavors of the gravy.
- 5
Step 5
- a.Garnish and Serve
- b.Turn off the heat. Crush the dried mint leaves between your palms and sprinkle them over the yakhni.
- c.Let the Mutton Yakhni rest, covered, for at least 10 minutes before serving to allow the flavors to deepen.
- d.Serve hot, traditionally with steamed white rice.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Always use full-fat, slightly sour curd for the best flavor and texture. Ensure it's at room temperature before adding to the pan.
- 2The key to a non-curdled yakhni is to add the whisked curd on very low heat and stir continuously until it comes to a simmer.
- 3Do not add any turmeric, red chili powder, or tomatoes. The beauty of Yakhni lies in its authentic white color and subtle flavors.
- 4Straining the stock is essential for a smooth, restaurant-quality gravy without any whole spice debris.
- 5For extra tender mutton, you can marinate it with a little ginger-garlic paste for 30 minutes before pressure cooking.
- 6The consistency of Yakhni should be thin and soupy, not thick like a korma. Adjust with a little hot water if it becomes too thick upon simmering.
Adapt it for your goals.
Protein Swap
Replace mutton with chicken pieces (bone-in) to make Chicken Yakhni. Reduce the pressure cooking time to 2-3 whistles.
Vegetarian VersionVegetarian Version
Create a vegetarian 'Lauki ki Yakhni' by using bottle gourd (lauki) cubes instead of mutton. Pan-fry the lauki cubes until light golden before adding them to the gravy.
Richer GravyRicher Gravy
For a richer, more indulgent version (though not traditional), you can add 2 tablespoons of fresh cream or a paste of 10 soaked cashews at the end of the simmering process.
Why this is on our healthy list.
High in Protein
Mutton is an excellent source of high-quality protein, which is crucial for building and repairing tissues, muscle development, and overall body function.
Supports Gut Health
The yogurt base provides beneficial probiotics that aid digestion, improve the balance of gut flora, and contribute to a healthy immune system.
Aids Digestion
Aromatic spices like fennel (saunf), dried ginger (sonth), and asafoetida (hing) are traditionally known for their digestive properties, helping to soothe the stomach and prevent bloating.
Rich in B-Vitamins
Mutton is a good source of B-vitamins, particularly B12 and B3 (niacin), which are essential for energy metabolism, nervous system function, and maintaining healthy skin.
Frequently asked questions
Mutton Yakhni is a traditional and iconic Kashmiri curry. It is characterized by its white, yogurt-based gravy and a soupy consistency, flavored with aromatic spices like fennel, cardamom, and dried ginger, but notably without turmeric or red chili powder.