🇮🇳 India · Food
Mutton Yakhni
By eatmundo · August 3, 2026
🇮🇳 INA delicate and aromatic Kashmiri style mutton broth that nourishes the soul. It uses minimal spices to highlight the richness of the meat.
Ingredients
check them off as you prepareHow to Make It
- 1
Heat 3 tbsp mustard oil in a heavy-bottomed pot over medium heat until it smokes slightly, then reduce heat.
- 2
Add 800g lamb shanks to the pot, searing until they are browned on all sides for about 6-8 minutes.
- 3
In a bowl, whisk 200g yogurt with 2 tbsp ginger garlic paste, 1 tsp turmeric, and 1 tbsp chili powder until smooth.
- 4
Pour the yogurt mixture over the meat, stirring constantly for 3 minutes to prevent curdling, then add 1.5 tsp salt.
- 5
Pour in 500ml water, bring to a gentle boil, then cover with a tight lid and reduce heat to low.
- 6
Simmer for 30 minutes, or until the lamb is fork-tender and the gravy has thickened into a silky broth.
- 7
Check the meat; it should easily pull away from the bone with minimal pressure.
- 8
Serve hot in deep bowls, ensuring each portion gets a generous amount of the aromatic broth.
Frequently Asked Questions
Can I use vegetable oil instead of mustard?+
Yes, but mustard oil provides the authentic pungent kick essential to Kashmiri flavor profiles.
How do I prevent the yogurt from curdling?+
Always temper the yogurt by mixing it with aromatics before adding, and stir continuously while the broth starts to heat.
Is this dish spicy?+
This is a mild, soothing dish; the heat comes purely from the chili powder which can be adjusted to taste.
What should I serve this with?+
It is best enjoyed with steamed basmati rice or soft, warm Kashmiri bread like lavasa.
