Mutton Yakhni

This easy and healthy mutton yakhni recipe is a tasty and comforting winter warmer, packed with flavour, protein and fiber to keep you full and nourished.

Kashmiri mutton yakhni is an authentic signature Kashmiri dish perfect for people with colds and coughs. Super simple to make with easy to find spices and full of flavour.

A soup-based gravy that is best served with pulao, plain steamed rice, or tandoori roti. The aromatic whole spices are sautéed until fragrant to add the primary flavours to this dish.

There is nothing more comforting than a steaming hot bowl of mutton yakhni soup served with lemon on cold winter nights. Best served immediately this soup recipe is the best recipe for the cold weather.

I know I probably say this about every recipe, but this is one of the easiest recipes out there. Literally, anyone could make it. It’s practically foolproof! This recipe is very difficult to mess up. If you feel as if the flavour is too overpowering simply add more water. If you want it more concentrated, then add more spices or cook the broth down more.

My niece doesn’t eat spices, so whenever she would be staying around, I always used to make this for her, and she loves it. This recipe is subject to your own interpretations, and you can adjust it to suit your personal preference. I also like to mix it up. Sometimes I like to add some vegetables and make it more filling.

I have a similar recipe that uses chicken instead of lamb meat. If you’re not a fan of lamb or mutton, then check out my chicken yakhni recipe. Maybe you’re not a fan of Indian and Pakistani flavours then I have also developed my own traditional chicken soup recipe.

This recipe is also perfect for when you have a cold. It’s so warming and has so many health benefits as well. Whenever I use it as a flu remedy, I like to add some more ginger than I normally add.

You must use bone-in lamb for this recipe. This is non-negotiable as the bones impart a lot of flavour that you just won’t be able to get with boneless chicken. The juices of the bone release so much flavour as the broth is cooking.

The key part of this recipe is to let it simmer. The longer you let it gently simmer, the more juices and flavour you will get from the bones.

I alternate between using lamb meat and mutton meat. This recipe works for both types of meat. The difference between lamb and mutton meat is the age. Lamb meat is from sheep that are less than one year old whereas mutton meat is typically three years or older.

Lamb is more tender than mutton so requires less cooking time. So, if you do decide to use lamb instead, be sure to alter the cooking times accordingly.

Here are some more recipes for you to enjoy! If you like them don’t forget to rate and leave a comment.

• Chicken Soup
• Aloo Gosht
• Lamb Curry
• Lamb Chops Curry
• Masala Lamb Chops

If you have any recipe suggestions, please do not hesitate to ask me. A great way to stay in contact with me is through Instagram, Facebook, Twitter, and YouTube. Don’t forget to tag me @cookwithnabeela in your recipe photos!

Mutton Yakhni

by Nabeela Kauser

A simple winter recipe, perfect for anyone coming down the flu. Warming, hearty and soothing, this recipe is well loved by everyone. Even beginner chefs will master this recipe.

5 from 6 votes

Print Recipe Pin Recipe

Prep Time 10 mins

Cook Time 1 hr 15 mins

Total Time 1 hr 25 mins

Course Side Dish, Soup

Cuisine Indian

Servings 6

Calories 526 kcal

Cook ModePrevent your screen from going dark

Ingredients

• ▢ 2 tbsp Olive Oil
• ▢ 1 kg Lamb
• ▢ 2 Black Cardamom Bari Elaichi
• ▢ 1 Peppercorn
• ▢ 1- inch Cinnamon Darchini
• ▢ 5 Cloves Laung
• ▢ 1 Onions
• ▢ 1 tsp Ginger Paste
• ▢ 2 tsp Garlic Paste
• ▢ 1 tsp Salt
• ▢ 2 tsp Black Pepper
• ▢ 1.5 litre Water

Instructions

• Add the oil into the pan and heat up on medium heat until hot
• Add the black cardamom pods, whole black peppercorns, cinnamon, and cloves then sauté for 2-3 minutes until fragrant
• Add the finely diced onions then cook on medium heat for 3-4 minutes until softened
• Add the garlic paste and ginger paste and cook for 2-3 minutes
• Add the meat, water, salt and black pepper then cover and cook on medium heat for 1 hour until the meat is tender
• Serve immediately with a side of steamed rice and enjoy!

Video

Nutrition

Calories: 526kcalCarbohydrates: 3gProtein: 28gFat: 44gSaturated Fat: 18gCholesterol: 122mgSodium: 501mgPotassium: 423mgFiber: 1gSugar: 1gVitamin A: 5IUVitamin C: 2mgVitamin D: 0.2µgCalcium: 50mgIron: 3mg

Keyword Comfort Food, Lamb, Mutton, Winter

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