Simmered Kashmiri Mutton Yakhni with Yogurt and Aromatic Spices

By AislePrompt Editorial · Published 2026-06-22 · Updated 2026-06-22

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A fragrant, yogurt-based Kashmiri mutton stew gently cooked with warming spices for a mildly spiced, creamy finish. This Indian-inspired lamb recipe, ready in about 100 minutes, pairs mutton (bone-in pieces), yogurt, water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 6, 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: 20 min Cook: 80 min Serves 6 Indian cuisine 380 cal/serving

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Ingredients

1 kg mutton (bone-in pieces)
1 cup yogurt
3 cups water
4 whole cloves
4 whole green cardamoms
2 whole black cardamoms
3 inches cinnamon stick
1 tsp dry ginger powder
1 tbsp fennel seeds
1/4 tsp asafoetida (hing)
1 1/2 tsp salt
3 tbsp ghee
2 medium onion, thinly sliced

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Instructions

Step 1: Whisk 1 cup yogurt until smooth and set aside. Soak 1 tbsp fennel seeds in 1/4 cup warm water for 10 minutes.
Step 2: Heat 3 tbsp ghee in a large pot over medium heat. Add 4 cloves, 4 green cardamoms, 2 black cardamoms, and 3-inch cinnamon stick; sauté for 1 minute until fragrant.
Step 3: Add 2 thinly sliced medium onions and 1/4 tsp asafoetida, cooking for 8 minutes until onions soften and turn translucent.
Step 4: Add 1 kg mutton pieces and 1 1/2 tsp salt, sautéing for 10 minutes until the meat starts to brown.
Step 5: Sprinkle 1 tsp dry ginger powder and add the soaked fennel seeds with their water. Stir well.
Step 6: Pour in 3 cups water and bring to a boil, then reduce heat to low, cover, and simmer for 50 minutes.
Step 7: Gradually stir in the whisked yogurt to the pot, mixing gently to combine. Cover and simmer for an additional 30 minutes until mutton is tender and the broth is creamy.
Step 8: Serve the yakhni hot with steamed rice or traditional Kashmiri bread.