Mutton Yakhni is a traditional Kashmiri dish featuring tender mutton pieces simmered in a flavorful broth infused with aromatic spices like cinnamon, cardamom, cloves, and cumin. Slow-cooked to perfection, this delicately spiced and fragrant stew showcases the essence of Kashmiri cuisine, often served with rice or pulao for a comforting and satisfying meal.
Here’s a detailed recipe for Mutton Yakhni:
Ingredients:
For Yakhni:
- 1 kg mutton pieces (with bones)
- 1 large onion, thinly sliced
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 1 teaspoon whole black peppercorns
- 1-inch cinnamon stick
- 4-5 green cardamom pods
- 4-5 cloves
- 2 bay leaves
- 1 teaspoon cumin seeds
- 1/2 teaspoon fennel seeds
- 6-8 cups water
- Salt to taste
For Yakhni Masala:
- 2 tablespoons ghee or oil
- 1 onion, finely chopped
- 2 teaspoons coriander powder
- 1 teaspoon cumin powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon Kashmiri red chili powder (adjust to taste)
- 1/2 cup yogurt, beaten
- Fresh coriander leaves for garnish
Instructions:
1. Cooking the Yakhni (Mutton Broth): a. In a large pot, add mutton pieces, sliced onion, ginger paste, garlic paste, whole black peppercorns, cinnamon stick, green cardamom pods, cloves, bay leaves, cumin seeds, fennel seeds, and salt. b. Pour 6-8 cups of water (enough to cover the mutton) and bring it to a boil. c. Lower the heat, cover the pot, and simmer for 1.5 to 2 hours until the mutton is tender and the flavors infuse into the broth. Skim off any foam or impurities that rise to the top.
2. Straining the Yakhni: a. Once the mutton is tender, strain the yakhni through a fine-mesh sieve or cheesecloth, separating the broth from the mutton and whole spices. Reserve the mutton for later.
3. Preparing Yakhni Masala: a. Heat ghee or oil in a separate pan. b. Add chopped onions and sauté until they turn golden brown. c. Add coriander powder, cumin powder, turmeric powder, and Kashmiri red chili powder. Stir and cook the spices for a minute. d. Add the beaten yogurt and continue cooking, stirring continuously until the oil starts separating from the masala.
4. Combining Yakhni and Yakhni Masala: a. Pour the strained yakhni (broth) into the masala mixture. Stir well to combine. b. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for 15-20 minutes, allowing the flavors to meld.
5. Adding Mutton and Serving: a. Add the reserved tender mutton pieces to the simmering yakhni. b. Simmer for an additional 10-15 minutes to allow the flavors to further develop. c. Garnish with fresh coriander leaves.
6. Serve: a. Mutton Yakhni is traditionally served hot, accompanied by steamed rice or Kashmiri pulao.
Mutton Yakhni is a delicately flavored and aromatic broth-based dish with tender mutton pieces, making it a quintessential part of Kashmiri cuisine, perfect for a comforting meal.
