Yakhni is a traditional Kashmiri yogurt-based curry made with tender mutton and delicately flavored with fennel, dry ginger, and whole spices. Unlike spicy curries, Yakhni is mild, aromatic, and creamy, making it one of the most beloved dishes in authentic Kashmiri cuisine.
Heat mustard oil or ghee in a heavy-bottomed pot.
Add the whole spices and sauté until fragrant.
Add the mutton pieces and cook for 5–7 minutes until lightly browned.
Whisk the yogurt until smooth and stir it into the pot over low heat.
Add fennel powder, dry ginger powder, and salt, mixing well.
Pour in enough water to cover the meat, then cover and simmer for 60–90 minutes until the mutton is tender.
Serve hot with steamed basmati rice for an authentic Kashmiri meal.
500g mutton (bone-in pieces)
1½ cups plain yogurt
2 tsp fennel powder
1 tsp dry ginger powder (saunth)
2 tbsp mustard oil or ghee
Whole spices (bay leaf, green cardamom, cloves, cinnamon)
Salt to taste
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