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 Time30mins
Cook Time20mins
Course: Main Course
Cuisine: Indian
Keyword: kashmiri
Ingredients for Kashmiri Mutton Yakhni
500gMuttonchopped
400gCurd
4Cardamoms
2Cloves
1/2inchCinnamon stick
1tspDry Ginger Powder
1 to 2tbspAniseed Powder
2tbspMint 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.
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