By eatmundo · August 3, 2026
🇮🇳AI-generated imageSame ingredients, elsewhere in the world
1 matchThis dish doesn't have a strong Mundo Match yet — but here's the closest ingredient overlap we found across the world's cuisines. The percentage is the share of ingredients the two recipes have in common.
Same technique: Stew404 recipes from 26 countries
A delicate and aromatic Kashmiri style mutton broth that nourishes the soul. It uses minimal spices to highlight the richness of the meat.
According to eatmundo's ingredient comparison, the closest dish to Mutton Yakhni from another cuisine is Beg Alicha (Ethiopia): the two share 33% of their ingredients.
Ingredients
tick what you already have - the rest goes on your shopping listHow to Make It
- 1
Heat 3 tbsp mustard oil in a heavy-bottomed pot over medium heat until it smokes slightly, then reduce heat and add 4 lightly crushed green cardamom pods; let them sizzle for 30 seconds.
- 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, 6g fennel powder and 3g dry ginger powder until completely smooth.
- 4
Turn the heat to low. Pour the yogurt mixture over the meat and stir constantly for 3 minutes until it heats through and comes to a gentle bubble without splitting, 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 gently for 2 hours, stirring occasionally, until the lamb is fork-tender; uncover for the last 10 minutes so the liquid reduces to a pale, 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
What is Mutton Yakhni?
Mutton Yakhni is a traditional Kashmiri dish from India: lamb shanks slow-simmered in a thin, pale yogurt broth flavored with fennel, dry ginger and green cardamom. It is typically eaten as a hearty main course.
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?
Whisk the yogurt completely smooth with the aromatics, lower the heat to low before adding it to the pot, and stir continuously until it heats through and bubbles gently before you add the water.
Is this dish spicy?
No. This is a mild, soothing dish with no chili; its gentle warmth comes from dry ginger, fennel and green cardamom.
What should I serve this with?
It is best enjoyed with steamed basmati rice or soft, warm Kashmiri bread like lavasa.
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