Simmered Kashmiri Mutton Yakhni with Yogurt and Aromatic Spices

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

A fragrant, yogurt-based Kashmiri mutton stew gently cooked with warming spices for a mildly spiced, creamy finish. This indian-inspired lamb 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
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. 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.
  2. 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.
  3. Step 3: Add 2 thinly sliced medium onions and 1/4 tsp asafoetida, cooking for 8 minutes until onions soften and turn translucent.
  4. Step 4: Add 1 kg mutton pieces and 1 1/2 tsp salt, sautéing for 10 minutes until the meat starts to brown.
  5. Step 5: Sprinkle 1 tsp dry ginger powder and add the soaked fennel seeds with their water. Stir well.
  6. Step 6: Pour in 3 cups water and bring to a boil, then reduce heat to low, cover, and simmer for 50 minutes.
  7. 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.
  8. Step 8: Serve the yakhni hot with steamed rice or traditional Kashmiri bread.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Bakeware & baking tools → Shop all kitchen tools →

Frequently asked questions

How long does Simmered Kashmiri Mutton Yakhni with Yogurt and Aromatic Spices take to make?

Total time is about 100 minutes (20 min prep + 80 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 Simmered Kashmiri Mutton Yakhni with Yogurt and Aromatic Spices?

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 (bone-in pieces) from drying out.

Can I substitute ingredients in Simmered Kashmiri Mutton Yakhni with Yogurt and Aromatic Spices?

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 Simmered Kashmiri Mutton Yakhni with Yogurt and Aromatic Spices for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Simmered Kashmiri Mutton Yakhni with Yogurt and Aromatic Spices?

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.

Related recipes