Entree: India – Kashmir – یخنی ➤ Yakhni (A fragrant Kashmiri meat stew simmered in yogurt and aromatic spices)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 1 hr 45 min

Total 2 hrs 5 min

Ingredients

- 2 lb (900 g) bone-in mutton or lamb shoulder, cut into 1.5–2 inch (4–5 cm) pieces
- 3 tbsp (45 ml) ghee or vegetable oil
- 1 large onion, 8 oz (225 g), thinly sliced
- 1 cup (240 g) plain yogurt, well whisked
- 1 tbsp (15 ml) water (to dilute yogurt if needed)
- 2 tbsp (12 g) fennel seed powder (freshly ground fennel seeds produce best aroma)
- 1 tbsp (8 g) dry ginger powder (saunth)
- 6 green cardamom pods, lightly crushed
- 4 whole cloves
- 1 small cinnamon stick (2 in / 5 cm)
- 1 bay leaf
- 1 tsp (2 g) black peppercorns, lightly crushed
- 1 tsp (5 g) salt, or to taste
- 6 cups (1.4 L) water or light mutton stock
- 2 tbsp (30 g) vegetable oil or ghee for tempering
- 1/2 tsp (2 g) ground Kashmiri mild chili (optional, to add color without heat)
- Fresh cilantro or finely sliced spring onion greens for garnish (no measurement required)
- Lemon wedges for serving (no measurement required)

Instructions

1. Heat 3 tbsp (45 ml) ghee or oil in a heavy-bottom pot over medium heat. Add the sliced onion and sauté until lightly golden but not dark, about 6–8 minutes.
2. Add the whole spices (cardamom, cloves, cinnamon, bay leaf, and crushed peppercorns) and stir for 30–45 seconds until aromatic.
3. Add the mutton pieces and brown lightly on all sides, 6–8 minutes, stirring to coat with the onions and spices.
4. In a bowl, whisk the yogurt with 1 tbsp (15 ml) water until smooth, then stir in the fennel powder, dry ginger powder, and salt. Temper the yogurt mixture by adding a few spoonfuls of the hot cooking liquid into the yogurt while whisking, then slowly add the tempered yogurt back into the pot to prevent curdling.
5. Pour in 6 cups (1.4 L) water or stock, bring to a gentle simmer, skim any scum from the surface, reduce heat to low, cover, and simmer gently until the meat is tender, about 1.5–2 hours depending on meat age and size.
6. Check seasoning and add the optional Kashmiri chili if using for a touch of color. If the gravy is too thin, increase heat uncovered for 10–15 minutes to reduce slightly; if too thick, add a little hot water.
7. For a final warm flavor, heat 2 tbsp (30 g) ghee or oil in a small pan and briefly sizzle an additional crushed cardamom or a pinch of fennel powder, then pour this over the stew.
8. Garnish with chopped cilantro or sliced spring onion greens and serve hot with steamed rice, kulcha, or traditional Kashmiri breads.