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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.
Prepare the Mutton Stock (Yakhni)
Create the Yogurt Base
Temper Spices and Cook the Gravy
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.
This kashmiri recipe takes 90 minutes to prepare and yields 4 servings. At 451.57 calories per serving with 56g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Combine and Simmer
Garnish and Serve
Replace mutton with chicken pieces (bone-in) to make Chicken Yakhni. Reduce the pressure cooking time to 2-3 whistles.
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.
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.
Mutton is an excellent source of high-quality protein, which is crucial for building and repairing tissues, muscle development, and overall body function.
The yogurt base provides beneficial probiotics that aid digestion, improve the balance of gut flora, and contribute to a healthy immune system.
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.
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.
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.
To prevent curdling, ensure your yogurt is at room temperature, whisk it thoroughly with besan until smooth, and most importantly, add it to the pan on the lowest possible heat while stirring continuously until it comes to a boil.
Mutton Yakhni can be part of a balanced diet. It is rich in protein from mutton and probiotics from yogurt. However, it is also high in saturated fat from the mutton and ghee, so it should be consumed in moderation, especially for those monitoring fat intake.
A single serving of Mutton Yakhni (approximately 1 cup or 425g) contains an estimated 650-700 calories. This can vary based on the fat content of the mutton and the amount of ghee used.
Yes, you can. Cook the mutton in a heavy-bottomed pot with a lid. It will take significantly longer, about 1.5 to 2 hours, for the mutton to become tender. Ensure you add enough water to prevent it from drying out.
Mutton Yakhni is traditionally served hot with plain steamed basmati rice. The thin, flavorful gravy is perfect for soaking into the rice.
This recipe goes great with these complete meals
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