Kashmiri Yakhni Mutton
Delicate Kashmiri mutton in a pale yogurt gravy scented with fennel, dry ginger and cardamom. No onion, no tomato - just clean, aromatic elegance.
70 min 2 servingsHard
Ingredients
2 servingsContains: dairy
Flavor profile
Spice
Richness
Method
- 1Boil the mutton with whole spices, a little salt and water until nearly tender; keep the stock.
- 2Whisk the yogurt smooth so it does not split.
- 3Heat oil and crackle cloves, green cardamom and bay leaf.
- 4Add fennel powder and dry ginger powder off the heat to avoid burning.
- 5Pour in the whisked yogurt, stirring constantly on low heat.
- 6Add the boiled mutton with its stock.
- 7Simmer gently, stirring, until the gravy thickens to a light coating.
- 8Season with salt and a pinch of green cardamom powder.
- 9Finish with dried mint and serve with steamed rice.
Frequently asked
About 70 minutes total — 15 min prep and 55 min cooking.
Yes — Kashmiri Yakhni Mutton is gluten free.
Kashmiri Yakhni Mutton contains dairy. Always check ingredient labels if you have allergies.
This recipe makes 2 servings.
