Kashmiri Mutton Yakhni

An authentic Kashmiri dish, Kashmiri Mutton Yakhni is best served for lunch or dinner with jeera rice or pulao.

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Kashmiri Mutton Yakhni is a lip-smacking yoghurt based dish made with paneer or with mutton cooked in a variety of spices and curd. Typically made during a festive celebration, the dish is very easy to prepare and can be made for lunch or dinner. Serve with plain rice, jeera rice or a simple pulao.

3.25 from 4 votes

Kashmiri Mutton Yakhni Recipe

An authentic Kashmiri dish, Kashmiri Mutton Yakhni is best served for lunch or dinner with jeera rice or pulao.

Prep Time30 mins

Cook Time20 mins

Course: Main Course

Cuisine: Indian

Keyword: kashmiri

Ingredients for Kashmiri Mutton Yakhni

• 500 g Mutton chopped
• 400 g Curd
• 4 Cardamoms
• 2 Cloves
• 1/2 inch Cinnamon stick
• 1 tsp Dry Ginger Powder
• 1 to 2 tbsp Aniseed Powder
• 2 tbsp Mint Leaves
• Salt as per taste

How to make Kashmiri Mutton Yakhni

• Pressure cook the mutton with 1 1/2 cups of water and a pinch fo salt for 20 to 30 minutes or until 3/4ths cooked.
• Reserve the water and keep the mutton pieces aside.
• Heat curd in a pan and stir continously to prevent it from splitting.
• Add the cardamoms, cloves, cinnamons and stir for another 10 minutes
• Add the ginger powder and stir a minute or two more.
• Add the aniseed powder and add the mutton pieces with the water.
• Gently mix well.
• Add the mint leaves and reduce flame to low.
• Simmer for 20 to 30 minutes, stirring from time to time.
• Cover and cook for 3 hours.
• Serve hot with jeera rice or a simple pulao.

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