Kashmiri Mutton Yakhni Curry with Yogurt and Fennel

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A delicate yogurt-based mutton curry enriched with fennel seeds and mild aromatic spices, delivering a subtle and creamy flavor rooted in Kashmiri cuisine. This indian-inspired lamb ready in about 145 minutes pairs mutton pieces (bone-in), plain yogurt, water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 5, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 25 min Cook: 120 min Serves 5 Indian cuisine 520 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 3 tbsp vegetable oil in a large heavy pot over medium heat. Add 1 medium finely sliced onion and sauté for 7-8 minutes until soft and translucent.
  2. Step 2: Add 1 tbsp fresh ginger paste and 1 tbsp garlic paste to the onions, cooking for 2 minutes until fragrant.
  3. Step 3: Stir in 1 tbsp ground fennel seeds, 5 crushed green cardamom pods, 4 whole cloves, 8 whole black peppercorns, and 1 bay leaf, cooking the spices for 1 minute to release their aroma.
  4. Step 4: Add 2 lbs bone-in mutton pieces, stirring to coat the meat with the spice mixture, and cook for 6-7 minutes until the mutton begins to brown slightly.
  5. Step 5: Lower the heat and whisk 1 cup plain yogurt until smooth. Gradually add the yogurt to the pot, stirring constantly to avoid curdling.
  6. Step 6: Pour in 3 cups water and add 1.5 tsp salt. Bring the mixture to a boil, then reduce heat to low, cover, and simmer gently for 1.5 to 2 hours until the mutton is tender and the sauce is creamy.
  7. Step 7: Remove the bay leaf and discard. Garnish with 3 tbsp chopped fresh coriander leaves and serve with steamed rice or traditional Kashmiri bread.

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Frequently asked questions

How long does Kashmiri Mutton Yakhni Curry with Yogurt and Fennel take to make?

Total time is about 145 minutes (25 min prep + 120 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Kashmiri Mutton Yakhni Curry with Yogurt and Fennel?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep mutton pieces (bone-in) from drying out.

Can I substitute ingredients in Kashmiri Mutton Yakhni Curry with Yogurt and Fennel?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Kashmiri Mutton Yakhni Curry with Yogurt and Fennel for a different number of people?

The recipe is written for 5 servings. Multiply each ingredient by (your serving target / 5). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Kashmiri Mutton Yakhni Curry with Yogurt and Fennel?

Indian lamb like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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