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Kashmiri Mutton Yakhni Recipe – No Onion, No Garlic, Just Pure Flavor

Kashmiri Mutton Yakhni is a traditional Wazwan-style yogurt-based curry made with tender mutton, aromatic whole spices, fennel, and dry ginger. This elegant no onion, no garlic recipe delivers delicate flavors and a silky gravy that pairs beautifully with steamed basmati rice.
Print Recipe
Prep Time 10 minutes
Cook Time 1 hour
Resting Time 5 minutes
Total Time 1 hour 15 minutes
Servings: 4
Course: Main Course
Cuisine: Indian
Ingredients Equipment Method Notes

Ingredients
  

For the Mutton
  • - 500g mutton bone-in preferred
  • - Salt to taste
  • - 2 cups water
For the Yakhni Gravy
  • - 1 cup thick yogurt whisked
  • - 3 tbsp mustard oil or ghee
  • - 5 green cardamoms
  • - 5 cloves
  • - 1 black cardamom
  • - 1-inch cinnamon stick
  • - 2 bay leaves
  • - 1½ tsp fennel powder
  • - 1 tsp dry ginger powder saunth
  • - 2½ cups water
  • - A few strands saffron soaked in warm milk optional

Equipment

  • Pressure cooker or large pot
  • Heavy-bottom pan
  • - Whisk
  • Wooden spoon
  • measuring spoons
  • - Serving bowl

Method
 

  1. Step 1: Cook the Mutton
  2. Add mutton, salt, and 2 cups of water to a pressure cooker or large pot. Cook for 4–5 whistles or until the meat is about 80% done. Allow the pressure to release naturally and reserve the stock for later.
  3. Step 2: Temper the Whole Spices
  4. Heat mustard oil in a heavy-bottom pan until it reaches smoking point. Lower the heat and add green cardamoms, cloves, black cardamom, cinnamon stick, and bay leaves. Let the spices release their aroma.
  5. Step 3: Add the Yogurt
  6. Reduce the heat completely. Slowly add the whisked yogurt while stirring continuously to prevent curdling. Cook gently until the mixture becomes smooth and slightly warm.
  7. Step 4: Add the Signature Spices
  8. Mix in fennel powder and dry ginger powder. Stir well and cook for a few minutes to allow the flavors to blend.
Step 5: Add the Mutton and Stock
  1. Transfer the cooked mutton along with the reserved stock into the pan. Stir gently and cover with a lid.
Step 6: Slow Simmer
  1. Cook on low heat for 20–25 minutes until the gravy thickens slightly and the flavors fully develop. A thin layer of oil will begin to float on top.
Step 7: Add the Optional Royal Finish
  1. Pour in the saffron-infused milk and stir gently. Turn off the heat and let the curry rest for 5 minutes before serving.
Step 8: Serve
  1. Serve hot with steamed basmati rice, Kashmiri pulao, or naan.

Notes

• Always use full-fat, room-temperature yogurt to avoid curdling.
• Bone-in mutton pieces provide the richest flavor.
• Mustard oil gives the most authentic Kashmiri aroma, but ghee can also be used.
• If dry ginger powder is unavailable, a small piece of fresh ginger can be used instead.
• Saffron is optional but adds a delicate fragrance and pale golden color.
• For a refined restaurant-style texture, strain the mutton stock before adding it to the yogurt gravy.
• Reheat gently over low heat. Avoid microwaving directly, as the yogurt may split.
• This mild and aromatic curry tastes best with steamed basmati rice and requires no heavy side dishes.