Mutton Yakhni
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Mutton Yakhni is a delicate and soothing Kashmiri dish that features lamb cooked in a thin, yogurt-based broth. This recipe emphasizes the use of aromatics like fennel, dry ginger, and whole cardamom to create a light yet profoundly flavorful sauce. Unlike spicy curries, Yakhni is pale yellow and focuses on the refreshing tang of yogurt and the purity of the meat. Its taste is mildly savory, aromatic, and incredibly comforting, making it a perfect meal for those who prefer subtle spices. This dish is a celebrated part of the Wazwan heritage. Best enjoyed with steamed Basmati rice.
Ingredients
Cooking Instructions
Tips & Secrets
- Whisking the yogurt and stirring constantly while boiling is the secret to a smooth, professional Yakhni.
- Using dry ginger and fennel powders provides the authentic Kashmiri aroma without overpowering the meat.
- The addition of dried mint leaves in the tempering provides a signature cooling professional finish.
- Always reserve the mutton stock; it contains all the natural meat essence needed for a high-quality gravy.
Nutritional Information(Per 300ml)
340 kcal
26g
24g
8g
Note: Nutritional values are professional estimates per standard serving (~200-250g / ml) and may vary based on ingredient quality and preparation methods.