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A fragrant and delicate Kashmiri soup made from slow-cooked mutton and a yogurt-based broth. Infused with whole spices like fennel and ginger, this soul-warming shorba is a true taste of the valley.
For 4 servings
Prepare the Mutton Stock (Yakhni)
Prepare the Yogurt Base
Temper the Yogurt and Combine
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A fragrant and delicate Kashmiri soup made from slow-cooked mutton and a yogurt-based broth. Infused with whole spices like fennel and ginger, this soul-warming shorba is a true taste of the valley.
This kashmiri recipe takes 75 minutes to prepare and yields 4 servings. At 319.94 calories per serving with 38.16g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Simmer the Shorba
Prepare the Final Tempering (Tadka)
Garnish and Serve
For a vegetarian alternative, replace mutton with bottle gourd (Lauki Yakhni) or lotus stem (Nadru Yakhni). Adjust cooking times accordingly.
For a slightly different aroma, you can add a blade of mace (javitri) and a pinch of black pepper powder along with the whole spices during the stock preparation.
Some variations use dried mint leaves (pudina) crushed and sprinkled on top just before serving for a more intense mint flavor.
Mutton is an excellent source of high-quality protein, crucial for building and repairing tissues, muscle growth, and overall body function.
The spices used, such as fennel (saunf) and dry ginger (sonth), are known for their digestive properties, helping to soothe the stomach and prevent bloating.
The yogurt base provides beneficial probiotics, which support a healthy gut microbiome, improve digestion, and boost the immune system.
This slow-cooked broth is inherently warming and comforting, making it an ideal food to have during cold weather or when recovering from an illness.
One serving of Yakhni Shorba contains approximately 350-400 calories, primarily from the mutton and ghee. The exact count can vary based on the fat content of the mutton used.
Yes, Yakhni Shorba is quite healthy. It's rich in protein from mutton, essential for muscle repair, and contains probiotics from yogurt, promoting gut health. The spices like ginger and fennel aid digestion, making it a nourishing and warming soup.
Yogurt curdling usually happens if it's not tempered correctly. Ensure you whisk the yogurt with besan until completely smooth, and add the hot stock very slowly, one ladle at a time, while whisking constantly. Also, avoid boiling the shorba vigorously after adding the yogurt.
Absolutely. You can cook the mutton in a heavy-bottomed pot on the stovetop. It will take longer, about 1.5 to 2 hours, for the mutton to become tender and for the stock to develop its rich flavor.
Yes, Yakhni Shorba tastes even better the next day as the flavors meld. Store it in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop over low heat, being careful not to bring it to a rolling boil.