Mutton Yakhni
Mutton Yakhni
5 from 11 votes
A simple winter recipe, perfect for anyone coming down with the flu. Warming, hearty and soothing, this recipe is well loved by everyone. Even beginner chefs will master this recipe.
Mutton Yakhni

Welcome to the world of flavors with Mutton Yakhni! This dish boasts a rich history, originating from the Kashmir region of India.

Yakhni, derived from the Persian word “Yakh,” meaning broth, is a traditional dish characterized by its aromatic broth infused with spices and tender mutton pieces.

Despite its luxurious taste, Mutton Yakhni is surprisingly simple to prepare, making it a perfect choice for both novice and experienced cooks alike.

The combination of tender lamb simmered in fragrant spices creates a dish that is both comforting and deeply satisfying. So, let’s dive into the world of Mutton Yakhni and experience the warmth and richness it brings to the table.

Expert Tip: For enhanced flavor, toast the whole spices (black cardamom, peppercorn, cinnamon, cloves) in the olive oil before adding the onions. This step helps release their aromatic oils, intensifying their flavors.


Olive Oil: Olive oil not only adds richness to the dish but also helps in enhancing the overall flavor. Its subtle fruity notes complement the spices and mutton perfectly, resulting in a well-balanced dish.

Lamb: Lamb provides a hearty and robust flavor to the yakhni. Its tender texture absorbs the aromatic spices, creating a melt-in-your-mouth experience.

Black Cardamom (Bari Elaichi): Black cardamom lends a smoky and earthy flavor to the dish, adding depth to the broth. Its warm and intense aroma infuses the yakhni with a distinct character.

Peppercorn: Peppercorns contribute a subtle heat and pungency to the yakhni, balancing the flavors and adding a kick to each spoonful.

Cinnamon (Darchini): Cinnamon adds a sweet and woody aroma to the dish, enhancing its overall warmth and complexity. Its subtle sweetness complements the savory notes of the lamb.

Cloves (Laung): Cloves offer a strong and aromatic flavor profile to the yakhni, imparting a warm and slightly bitter taste. They add depth and richness to the broth, elevating its overall taste.

Onions: Onions provide a savory base for the yakhni, adding sweetness and depth to the broth. When cooked down, they become soft and caramelized, enhancing the overall flavor and texture of the dish.

Ginger Paste: Ginger paste adds a zesty and pungent flavor to the yakhni, cutting through the richness of the lamb and spices. Its subtle heat and brightness add a refreshing contrast to the dish.

Garlic Paste: Garlic paste offers a bold and aromatic flavor to the yakhni, enhancing its depth and complexity. Its pungent taste balances the sweetness of the onions and the richness of the lamb.

Salt: Salt is essential for seasoning the dish, enhancing the natural flavors of the ingredients and bringing out their full potential.

Black Pepper: Black pepper adds a spicy and earthy flavor to the yakhni, complementing the other spices and enhancing the overall taste profile.

Expert Tip: Be patient while simmering the yakhni. Slow cooking allows the flavors to develop fully and ensures tender, succulent mutton.

Serving Suggestions

  • Serve Mutton Yakhni piping hot in deep bowls, allowing the fragrant broth to envelop your senses.
  • Accompany it with a side of fluffy steamed rice to soak up the flavorful broth and complement the tender mutton pieces.
  • Garnish with freshly chopped cilantro or mint leaves for a burst of freshness and color.
  • For added texture and richness, serve with a dollop of yogurt or a sprinkle of fried onions on top.
  • Pair Mutton Yakhni with warm, freshly baked naan or roti for a complete and satisfying meal.
  • Don’t forget to serve it alongside your favorite pickles or chutneys for an extra kick of flavor.

Expert Tip: Serve Mutton Yakhni hot with steamed rice for a comforting and satisfying meal that is sure to impress your family and friends.

Frequently Asked Questions

Can I use a different type of meat instead of lamb?

Absolutely! While traditional Mutton Yakhni calls for lamb, you can easily substitute it with other meats such as goat, beef, or even chicken. Just keep in mind that different meats may require adjustments in cooking time to ensure they are cooked through and tender.

Can I adjust the spices according to my preference?

Of course! Feel free to adjust the spices to suit your taste buds. If you prefer a milder flavor, you can reduce the amount of black pepper or omit certain spices altogether. On the other hand, if you love a bit of heat, you can increase the amount of black pepper or add a pinch of red chili powder for an extra kick.

Can I make Mutton Yakhni in advance?

Yes, you can! In fact, Mutton Yakhni tastes even better the next day as the flavors have had time to meld together. Simply store it in an airtight container in the refrigerator for up to 3-4 days. When ready to serve, gently reheat it on the stove or in the microwave until warmed through.

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Mutton Yakhni

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 11 votes
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 25 minutes
Course Side Dish, Soup
Cuisine Indian, Pakistani
Servings 6
Calories 526 kcal


  • 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


  • 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!



Nutritional facts:
The provision of nutritional information is done so merely as a courtesy and should not be taken as a guarantee.


Calories: 526kcalCarbohydrates: 3gProtein: 28gFat: 44gSaturated Fat: 18gCholesterol: 122mgSodium: 501mgPotassium: 423mgFibre: 1gSugar: 1gVitamin A: 5IUVitamin C: 2mgVitamin D: 0.2µgCalcium: 50mgIron: 3mg
Keyword Comfort Food, Food, Lamb, Mutton, Mutton Yakhni, Recipe, Soup, Winter
Tried this recipe?Mention @CookwithNabeela or tag #CookwithNabeela!



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Latest comments (2)

Vic in Sydney

5 stars
A delicious and easy recipe that isn’t too heavy on the spices. I was a little unsure how this would turn out at first but this recipe is definitely a keeper. The perfect winter warmer for those cold nights. The kids loved it. Thank you for sharing.

Nabeela Kauser

5 stars
Thank you so much for trying out the recipe! I’m thrilled to hear that it turned out well and that the whole family enjoyed it. Your feedback is greatly appreciated!

Cook with Nabeela

Hi, I'm Nabeela!

I love to cook! I want to share with you my favourite, delicious family-friendly recipes. I want to inspire you to create fantastic food for your family every day.

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