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Mutton Yakhni

Kashmiri Mutton Yakhni Recipe, is a kashmiri curry made with tender mutton on the bone, that is cooked along with whole spices that are simmered in creamy yogurt gravy.  Whole spices like cardamom, cinnamon and bay lend great taste and aroma to this mutton yakhni.

Mutton Yakhni

INGREDIENTS

Serves: 2-4

  • Mutton, on the bone

  • Oil

  • Ghee

  • Yogurt

  • Milk

  • Cinnamon Stick

  • Cumin Seeds

  • Cloves

  • Black Pepper

  • Bay Leaves

  • Green Cardamom

  • Fennel Seeds

  • Fennel Powder

  • Ginger Powder

  • Coriander Powder

  • Asafetida Powder

  • Kasuri Methi

  • Salt

  • Saffron Strands

500 gms

½ cup

2 tbsp

1-1½ cups

2 tbsp

1

½ tsp

3

3-4

2

4

½ tsp

2 tsp

2 tbsp

1 tsp

¼ tsp

½ tsp

To taste

A pinch

RECIPE

STEP 01

Wash and clean the mutton.

STEP 02

Heat oil in a pressure cooker over low flame. Once hot, add a pinch of asafetida and fennel seeds, and then add all the dry spices (cumin seeds, green and black cardamom, bay leaf, and black pepper). Sauté it.

STEP 03

Add the mutton and cook for a few minutes till it turns slightly brown. Then, add ginger powder, fennel powder and salt. Stir well.

STEP 04

Add water and close the lid. After 3 whistles, turn off the flame. Open the lid and check if the mutton is tender.

STEP 05

Whip the curd well. Open the lid of the pressure cooker and gradually add the curd. Keep stirring until all the curd is added. Keep cooking on low flame till the gravy thickens.

STEP 06

Add saffron strands to milk and add it to the mutton. Boil it for some time.

STEP 07

Check the taste and tenderness of the mutton.

STEP 08

Heat ghee and add cumin seeds, coriander powder and kasuri methi. Garnish the mutton with it.

Sprinkling salt on food in pan
Mom's Cooking Secret
  • After pressure cooking mutton, give some standing time and check the texture. It should be tender but not too soft or too hard.
  • When curd is added keep stirring till it boils to prevent it from splitting.
  • Before serving heat 2 tablespoon ghee, add couple of pinches of cumin seed and a pinch of coriander powder along with some crushed kasuri methi and pour on the dish.
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