Yakhni Shorba
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
6 steps. 60 minutes total.
- 1
Step 1
- a.Prepare the Mutton Stock (Yakhni)
- b.In a pressure cooker, combine the mutton pieces, 5 cups of water, and 1 tsp of salt.
- c.Add the whole spices: bay leaves, black cardamoms, green cardamoms, cinnamon stick, and cloves.
- d.Secure the lid and pressure cook on medium heat for 6-7 whistles, or for about 25-30 minutes, until the mutton is tender.
- e.Allow the pressure to release naturally. Once safe, open the cooker. Carefully separate the mutton pieces and set them aside. Strain the stock through a fine-mesh sieve to remove the whole spices and reserve the clear stock.
- 2
Step 2
- a.Prepare the Yogurt Base
- b.In a large bowl, add the curd and besan. Whisk vigorously until the mixture is completely smooth and free of any lumps. This step is crucial to prevent the yogurt from curdling later.
- 3
Step 3
- a.Temper the Yogurt and Combine
- b.Gently reheat the strained mutton stock in a pot until it is hot, but not boiling.
- c.Very slowly, add one ladle of the hot stock at a time to the whisked yogurt mixture, stirring continuously. This process, called tempering, gradually raises the yogurt's temperature and prevents it from splitting.
- d.Continue adding stock until you've mixed in about 2 cups. Then, pour the tempered yogurt mixture back into the pot with the remaining stock.
- e.Add the cooked mutton pieces, fennel powder, dry ginger powder, and the remaining 0.5 tsp of salt. Stir well to combine.
- 4
Step 4
- a.Simmer the Shorba
- b.Place the pot over medium heat and bring the shorba to a gentle simmer, stirring occasionally.
- c.Once it begins to simmer, reduce the heat to low. Let it cook uncovered for 10-15 minutes, allowing the flavors to meld and the shorba to thicken slightly. Avoid a rolling boil.
- 5
Step 5
- a.Prepare the Final Tempering (Tadka)
- b.While the shorba simmers, heat the ghee in a small tadka pan over medium heat.
- c.Once the ghee is hot, add the hing and let it sizzle for about 10-15 seconds until fragrant.
- d.Immediately pour this hot tempering over the simmering shorba and give it a gentle stir.
- 6
Step 6
- a.Garnish and Serve
- b.Turn off the heat. Garnish the Yakhni Shorba with freshly chopped mint leaves.
- c.Serve hot as a comforting soup or as a main course with steamed rice.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Use bone-in mutton for the most flavorful and gelatinous stock.
- 2Full-fat yogurt works best as it is more stable and less likely to curdle.
- 3Tempering the yogurt is the most critical step. Do not rush it; add the hot stock very slowly while whisking constantly.
- 4Authentic Kashmiri Yakhni gets its white color and unique flavor from the absence of turmeric, onions, garlic, and red chili powder.
- 5Never let the shorba come to a rolling boil after adding the yogurt, as this can cause it to split. A gentle simmer is key.
Adapt it for your goals.
Protein
For a vegetarian alternative, replace mutton with bottle gourd (Lauki Yakhni) or lotus stem (Nadru Yakhni). Adjust cooking times accordingly.
SpiceSpice
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.
GarnishGarnish
Some variations use dried mint leaves (pudina) crushed and sprinkled on top just before serving for a more intense mint flavor.
Why this is on our healthy list.
Rich in Protein
Mutton is an excellent source of high-quality protein, crucial for building and repairing tissues, muscle growth, and overall body function.
Aids Digestion
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.
Promotes Gut Health
The yogurt base provides beneficial probiotics, which support a healthy gut microbiome, improve digestion, and boost the immune system.
Warming and Nourishing
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.
Frequently asked questions
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.