Mutton Yakhni is one of the most refined and elegant dishes in Kashmiri cuisine, representing the sophisticated cooking traditions of the Kashmir Valley. This delicate, aromatic broth features tender chunks of mutton simmered in a creamy yogurt-based sauce that’s infused with whole spices and finished with a hint of mint. Unlike many other mutton curries, Yakhni is notable for its pale, almost white appearance and subtle flavor profile that allows the natural taste of the meat to shine through.
The word “Yakhni” comes from Persian, meaning broth or stock, and this dish embodies the Persian influence on Kashmiri cooking. What makes this preparation special is the technique of cooking the meat in its own juices first, then slowly incorporating yogurt to create a silky, fragrant sauce. The spices used are deliberately mild and aromatic rather than hot, creating a comforting dish that’s perfect for special occasions or when you want to experience the refined flavors of authentic Kashmiri cuisine.
Serves: 6-8 people
Cooking Time: 2 hours 30 minutes
Preparation Time: 20 minutes
What You’ll Need
For the mutton:
- 2 pounds mutton or lamb, cut into medium pieces
- 2 cups plain yogurt, whisked smooth
- 1 large onion, thinly sliced
- 4 tablespoons ghee or cooking oil
- 1 teaspoon salt (or to taste)
- 3 cups water
For the whole spices:
- 4-5 green cardamom pods
- 2 black cardamom pods
- 1 cinnamon stick (2-inch piece)
- 4-5 cloves
- 2 bay leaves
- 1 teaspoon fennel seeds
- 1 teaspoon cumin seeds
For the spice paste:
- 1-inch piece fresh ginger
- 4-5 garlic cloves
- 1 teaspoon white pepper powder
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
For finishing:
- 1/4 cup fresh mint leaves, chopped
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon ghee
- Pinch of saffron soaked in 2 tablespoons warm milk
Preparing the Spice Paste
Begin by making a smooth paste from the ginger, garlic, white pepper, ground cardamom, cinnamon, and cloves. Add just enough water to help blend everything into a fine paste. This spice mixture should be aromatic but not overpowering, as Yakhni is meant to be a delicate dish.
The white pepper is traditional in this recipe and gives a different flavor profile than black pepper. If you can’t find white pepper, you can substitute with a smaller amount of black pepper, but white pepper is preferred for both flavor and color.
Cooking the Mutton
Heat the ghee in a heavy-bottomed pot over medium heat. Add the sliced onions and cook them until they turn golden brown and soft, about 10-12 minutes. The onions should be caramelized but not burnt, as they form the flavor base of the dish.
Add the mutton pieces to the pot and cook on medium-high heat for about 15-20 minutes, stirring occasionally. The meat should brown lightly and release its juices. This initial browning is important for developing the flavor of the final dish.
Add the prepared spice paste to the meat and cook for another 3-4 minutes until the raw smell of the spices disappears. The mixture should be fragrant and the spices should coat the meat evenly.
Adding the Whole Spices
Add all the whole spices to the pot and stir them around for about a minute until they release their aroma. The cardamom pods should puff up slightly, and the cinnamon should become fragrant.
Pour in the water and add salt. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for about 1 hour and 30 minutes, or until the meat is tender. The exact cooking time depends on the cut of meat you’re using.
During this cooking phase, check occasionally and add more water if needed to prevent the pot from drying out. The meat should cook in its own juices and the added water, creating a flavorful stock.
Incorporating the Yogurt
Once the meat is tender, it’s time to add the yogurt. This step requires patience and care to prevent the yogurt from curdling. Make sure the yogurt is at room temperature and whisked smooth.
Lower the heat to the minimum setting. Add the yogurt gradually, about 2 tablespoons at a time, stirring constantly. Keep stirring and adding yogurt slowly until all of it is incorporated. The key is to keep the temperature low and stir continuously.
After all the yogurt is added, increase the heat slightly and let the curry simmer gently for another 20-30 minutes. During this time, the yogurt will cook and thicken slightly, creating a creamy sauce that coats the meat beautifully.
Final Seasoning and Finishing
Taste the Yakhni and adjust the salt if needed. The flavor should be mild, creamy, and aromatic rather than spicy. If the sauce seems too thick, add a little warm water. If it’s too thin, simmer uncovered for a few more minutes.
Remove the whole spices if you prefer, though traditionally they’re left in the dish. Add the chopped mint and cilantro, stirring them in gently. The fresh herbs add a lovely aroma and freshness to the rich curry.
In a small pan, heat one tablespoon of ghee and add the saffron soaked in milk. Pour this over the Yakhni just before serving. The saffron adds a beautiful aroma and a subtle golden color to parts of the dish.
Serving Your Yakhni
Serve the Mutton Yakhni hot with steamed basmati rice or soft naan bread. The delicate flavors of this dish pair beautifully with plain rice, which soaks up the creamy yogurt sauce without competing with its subtle taste.
This dish is traditionally served at special occasions and festivals in Kashmir. It’s considered a mark of good cooking to prepare Yakhni with the perfect balance of spices and the right consistency of the yogurt sauce.
Tips for Perfect Yakhni
The most critical step in making Yakhni is adding the yogurt without curdling it. Always use room temperature yogurt and add it gradually while stirring constantly. If the yogurt does curdle, you can sometimes save it by adding a tablespoon of flour mixed with water and cooking it longer.
Use the best quality yogurt you can find, preferably thick, Greek-style yogurt or hung curd. The yogurt should be fresh and not too sour, as this can affect the final taste of the dish.
Don’t skip the whole spices, as they’re essential for the authentic flavor of Yakhni. If you can’t find all the spices, focus on getting good quality cardamom, cinnamon, and cloves, as these are the most important ones.
The dish tastes even better the next day, as the flavors have time to meld together. Store it in the refrigerator and reheat gently, adding a splash of water if the sauce has thickened too much.
This Mutton Yakhni recipe brings the elegant flavors of Kashmir to your kitchen, creating a dish that’s both comforting and sophisticated, perfect for special meals and celebrations.
