Mutton Yakhni
A light, aromatic mutton broth from North Indian and Kashmiri cooking, made by slowly simmering bone-in mutton with yogurt, fennel, ginger, and whole spices until the meat turns tender and the gravy stays silky.
For 4 servings
- prep · ~10 min
Prep the mutton and yogurt.
1.Wash the mutton pieces and drain well.2.Whisk the yogurt in a bowl until smooth.3.Slice the onion, crush the garlic, and divide the ginger into crushed and julienned portions. - saute · ~7 min
Cook the onion and whole spices in ghee.
1.Heat ghee in a pressure cooker over medium heat.2.Add cumin seeds, green cardamom, black cardamom, cloves, bay leaf, black peppercorns, and cinnamon.3.Let the spices sizzle for 20 to 30 seconds until fragrant.4.Add the sliced onion and cook until soft and lightly golden, 5 to 6 minutes.5.Add the crushed ginger and garlic and cook for 1 minute.TIPKeep the heat moderate so the whole spices release flavor without turning bitter. - saute · ~6 min
Brown the mutton lightly.
Add the mutton pieces and stir over medium-high heat for 5 to 6 minutes until the outside loses its raw color and picks up a little color from the ghee and onions.
- mix · ~4 min
Stir in the yogurt and ground spices.
1.Lower the heat.2.Add the whisked yogurt a little at a time, stirring continuously so it does not split.3.Add fennel powder, dry ginger powder, and salt.4.Mix well until the mutton is evenly coated.TIPIf the pot feels too hot, take it off the heat briefly before adding the yogurt. - pressure cook · ~30 min
Pressure cook the yakhni.
Pour in the water and scrape the bottom well. Lock the lid and cook on medium heat for 20 to 25 minutes after full pressure, until the mutton is tender.
- rest · ~10 min
Let the pressure drop naturally.
- simmer · ~9 min
Simmer the broth to finish.
Open the cooker and simmer the yakhni uncovered for 8 to 10 minutes if you want a slightly deeper flavor or a little less liquid. The gravy should stay light and pourable, not thick.
- garnish
Garnish with ginger and coriander leaves.
Scatter the julienned ginger and chopped coriander leaves over the hot yakhni just before serving.
- serve
Serve the mutton yakhni hot.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Use bone-in shoulder or ribs; the bones enrich the broth and give yakhni its characteristic body.
- 2Whisk the yogurt completely smooth and add it on low heat in small additions to prevent curdling.
- 3Do not brown the onions deeply; light golden onions keep the broth pale and delicate rather than heavy.
- 4After adding water, scrape the cooker bottom well so no browned bits scorch during pressure cooking.
- 5Let the pressure release naturally; quick release can tighten the meat and make the broth cloudy.
- 6If the broth looks greasy after cooking, rest it for a few minutes and skim lightly instead of over-reducing.
- 7The final gravy should remain thin and pourable, so simmer only briefly if you want a slightly stronger flavor.
Adapt it for your goals.
Stovetop
Make it in a heavy pot instead of a pressure cooker; simmer gently until the mutton is tender for cooks who prefer slower control.
low spiceLow-spice
Reduce black peppercorns and skip the black cardamom for a gentler, more delicate broth that suits children or milder palates.
extra brothyExtra-brothy
Add a little more water and avoid the final reduction if you want a soupier yakhni to serve with rice.
no onionNo-onion
Omit the onion for a cleaner, more austere broth profile while keeping the fennel, yogurt, and whole spices prominent.
Why this is on our healthy list.
Protein-Rich Main Dish
Bone-in mutton and yogurt make this a satisfying dish with substantial protein for a hearty meal.
Digestive Spice Support
Ginger, fennel, cumin, and black pepper bring traditional warming spices that add aroma and can feel easier on rich meat dishes.
Mineral-Rich Broth Base
Slow-cooked bone-in meat creates a nourishing broth with depth from the bones, meat juices, and whole spices.
Frequently asked questions
This usually happens if the pot is too hot or the yogurt is added too quickly. Lower the heat, whisk the yogurt well, and stir it in gradually.
