Yakhni Shorba
A light, aromatic Kashmiri-style mutton broth simmered with whole spices, onion, ginger, and yogurt. It is soothing, savory, and gently spiced, making it a lovely small bowl to start or accompany a meal.
For 4 servings
- prep · ~10 min
Prepare the meat and yogurt.
1.Wash the mutton pieces well and drain.2.Slice the onion and lightly crush the ginger and garlic.3.Whisk the yogurt in a bowl until smooth and lump-free.TIPCold yogurt can split more easily, so let it sit at room temperature for a few minutes before adding. - boil · ~15 min
Start the yakhni broth.
1.Place mutton, water, onion, ginger, garlic, green cardamom, cloves, black peppercorns, bay leaf, cinnamon, and salt in a deep pot.2.Bring it to a boil over medium-high heat.3.Skim off any foam that rises to the top for a clearer broth.TIPSkimming during the first boil keeps the shorba cleaner tasting and clearer. - simmer · ~40 min
Simmer until the meat is tender.
Lower the heat, cover partially, and simmer gently until the mutton is tender and the broth is flavorful. Stir once or twice as it cooks.
- mix · ~5 min
Mix in the yogurt and spice powders.
1.Take 2 tbsp warm broth from the pot and slowly mix it into the yogurt.2.Add the yogurt back to the pot in a thin stream, stirring gently.3.Add fennel powder and dry ginger powder and mix well.TIPTempering the yogurt with warm broth helps prevent curdling. - simmer · ~10 min
Cook the shorba gently.
Simmer on low heat for 8-10 minutes without letting it boil hard. The broth should stay light and smooth.
TIPA hard boil after adding yogurt can split the broth. - saute · ~1 min
Warm the ghee.
Heat the ghee in a small pan just until melted and fragrant.
- assemble · ~1 min
Finish the shorba.
Pour the warm ghee into the shorba and stir gently. Taste and adjust the salt if needed.
- garnish
Garnish with cilantro.
- serve
Serve hot in small bowls.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Choose bone-in mutton pieces; the bones give the yakhni a deeper, silkier broth.
- 2Keep the simmer very gentle after the first boil so the stock stays clear, not cloudy.
- 3Temper the whisked yogurt with warm broth slowly before adding it back to prevent splitting.
- 4Do not let the shorba boil hard after the yogurt goes in; just keep it barely trembling.
- 5Skim foam early and often in the first 10 minutes for a cleaner-tasting Kashmiri-style broth.
- 6If making ahead, chill and remove the solidified fat layer before reheating gently.
- 7Strain the broth before serving if you want a more refined shorba with a smooth finish.
Adapt it for your goals.
Strained-broth
Strain out the onion, whole spices, and meat solids for a clearer, more elegant soup-style yakhni to serve as a starter.
chicken yakhniChicken-yakhni
Use bone-in chicken instead of mutton for a lighter, faster-cooking shorba with the same Kashmiri spice profile.
low fatLow-fat
Skip the final ghee or use less, then chill and lift off excess fat before reheating for a lighter bowl.
rice mealRice-meal
Serve the yakhni over a little steamed rice to turn the broth into a more filling, comforting meal.
Why this is on our healthy list.
Protein-Rich Broth
Mutton makes this shorba nourishing and satisfying, with protein that helps make a small bowl feel substantial.
Digestive Warming Spices
Ginger, fennel, black pepper, cloves, and cardamom bring warmth and traditional aromatic digestive support to the broth.
Gut-Friendly Yogurt Base
The whisked yogurt adds gentle tang and creamy body while keeping the soup lighter than a cream-based broth.
Frequently asked questions
Whisk the yogurt until smooth, temper it with a little warm broth first, and keep the pot on low heat without a rolling boil.
