Mutton Yakhni Recipe

About this recipe

Mutton Yakhni is a traditional Indian delicacy, perfect for meat lovers who crave rich and aromatic flavors. This slow-cooked dish features tender mutton simmered in a spiced yogurt-based broth, creating a comforting and hearty meal ideal for family gatherings. The absence of and is seamlessly compensated with a blend of warm spices, allowing the natural flavors of the mutton and yogurt to shine. Whether paired with steamed rice or naan, this dish is sure to be a crowd-pleaser, offering a taste of authentic Indian cuisine.

Ingredients

• 100 g Coriander Leaves
• 250 g Mutton
• 100 g Badishep Big Premium
• 20 g Cardamom Green
• 200 g Dahi
• 100 g Garlic
• 200 ml Ghee
• 50 g Asafoetida Powder
• 50 g Black Pepper Powder
• - Coriander Powder
• 100 g Dalchini (Cassia )
• 100 g Jeera
• 100 g Salt
• 20 g Turmeric Powder

Instructions

1. 1. Begin by washing the mutton pieces thoroughly and setting them aside.
2. 2. Heat ghee in a deep pan on medium heat. Add cumin seeds, fennel seeds, cardamom pods, cloves, cinnamon stick, and asafoetida. Sauté for 1-2 minutes until aromatic.
3. 3. Add the mutton pieces to the pan and sauté for 5-7 minutes, allowing them to brown slightly.
4. 4. Stir in turmeric powder, coriander powder, and black pepper powder. Mix well to coat the mutton pieces with the spices.
5. 5. Lower the heat and add whisked yogurt gradually, stirring continuously to prevent curdling. Cook for 3-4 minutes until the yogurt blends with the spices.
6. 6. Add enough water to cover the mutton, season with salt, and bring the mixture to a boil.
7. 7. Reduce the heat to low, cover the pan, and let it simmer for 45-50 minutes, stirring occasionally, until the mutton is tender and the flavors are well infused.
8. 8. Once the mutton is cooked and the gravy has thickened slightly, turn off the heat.
9. 9. Garnish the Yakhni with fresh coriander leaves and serve hot with steamed rice or naan.