Yakhni
“A fragrant broth that harmonizes tender mutton with the tang of yogurt and the warmth of Kashmiri spices.”
Mutton
Yogurt
Fennel Powder
Dry Ginger Powder
Cardamom
CinnamonWhere it comes from
Yakhni hails from the lush valleys of Kashmir, where it is traditionally prepared in the homes of the Kashmiri Pandit community, known for its unique use of yogurt in gravies.
On the Palate
How it's made
5 steps · Show ↓35 min active · 90 min waiting
How it's made
5 steps · Show ↓- 15 min
In a large, heavy-bottomed pot, heat a generous amount of ghee until it shimmers. Add whole spices like cardamom, cinnamon, and clove, allowing them to crackle and release their aroma.
Watch outEnsure the spices don't burn; lower the heat if they start to smoke.
- 215 min
Add mutton pieces, stirring occasionally, until they are browned on all sides. The meat should develop a deep, caramelized crust.
- 310 min
Incorporate yogurt into the pot, stirring vigorously to prevent curdling. Sprinkle in fennel powder and dry ginger powder, stirring until the spices are well combined with the yogurt.
Watch outDon't let the yogurt boil too rapidly, or it may separate.
- 45 min
Pour in enough water to cover the meat completely. Add a bay leaf and a handful of fresh mint. Bring to a gentle simmer, ensuring the liquid barely moves.
- 590 min
Cover the pot and let the stew cook slowly over low heat until the mutton is tender and the flavors are well melded. Stir occasionally to prevent sticking.
