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Yakhni Soup is a simple broth or stock with succulent pieces of mutton with bones added to it just like this mutton soup. Kashmiri cuisine is known for it’s unique method of making meat preparations.
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And the Yakhni Soup Recipe is just one among the many jewels of the Kashmiri cuisine. The smooth soup coupled with falling off the bone meat infused with whole spices is any non-vegetarian’s dream.
Serve it with the Kashmiri Pulao that is loaded with dried fruits and nuts, and you have a winner there. Or you can simply relish the hot soup during the cold winters for comfort. Another of the soup recipes that is pretty good during the winters is the Mutton Paya Soup.
The Yakhni Soup is generally prepared during celebrations. It does take a bit of your time where you have to slow cook the meat on low heat to extract best flavors. Since the process takes longer to cook, it is generally reserved for festivities where it is a big hit.
But if you are one that would prefer to make this Yakhni Soup again and again. And yet do not want to spend long hours for cooking, you can always use the pressure cooker when in a hurry. But it will never taste the same as it does when slow cooked on low flame.
I have never tried it with the slow cooker, but if you have one, you can always get it a try. Do let me know how it turned out if you do try it!
The key ingredients of this Yakhni Soup are mutton and yogurt. The Yakhni is the base of many shorbas, pulaos and biryanis. But since I have made this as a Yakhni Soup, this will be a thinner version of it.
If you would like to enjoy this delicacy with pulao or biryani, you can add in more yogurt and less water. A thicker version would make a perfect curry for even your roti or nan. You can find a similar time of Hyderabadi Marag Recipe on my blog.
You can check out a Yakhni Pulaohereand hopefully, I would post the Yakhni Pulao recipe pretty soon on my blog. I am sure you would be amazed at how simple and yet how delicious it is.
Traditionally it was made with lamb meat and it’s bones, but over the years it has taken many variations. The Yakhni Soup is now made with Vegetables or Chicken. The Chicken Yakhni Soup is even good for flu.
Though the other yakhni soups taste as good, but nothing can match the lamb yakhni.
The lamb meat with bones, when slow cooked, give out an amazing aroma, flavor and taste to the Yakhni. It is absolutely a delight when you relish this amazing delicacy.
Generally, turmeric powder is not added to the Yakhni recipes, but I like to add my turmeric to almost all the non-veg dishes and hence have preferred to add it to this Yakhni Soup. But you can also avoid it if you want the true flavor and color of the Kashmiri cuisine.
Table of Contents
So let’s get started with the Mutton Yakhni Soup Recipe, Yakhni Kashmiri
Yakhni Soup, Kashmiri Mutton Yakhni Soup
Fareeha
A delicious, tasty and lip-smackingsoup with fall off the bones lamb meat. Smooth and succulent, this Kashmiri Yakhni Soup is a wonderful menu item to any party or festivity. Or simply relish this hot soup during the cold winters.
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Prep Time 10 minutes mins
Cook Time 1 hour hr 15 minutes mins
Total Time 1 hour hr 25 minutes mins
Course Soup
Cuisine Indian
Servings 4 people
Ingredients
- 500 gms lamb meat with bones
- 4 tbsp ghee (clarified butter)
- 5 no. green cardamom
- 5 no. cloves
- 1 inch cinnamon stick
- 1 bay leaf
- 1/2 tsp turmeric powder
- 2 teaspoon salt
- 1 teaspoon red chilli powder
- 4 teaspoon milk
- 1 cup yogurt
- 2 pinches saffron
- bunch of coriander leaves / cilantro finely chopped
Instructions
Thoroughly clean the mutton and set aside. Dissolve saffron with milk and set aside too.
Heat ghee (clarified butter) in a large and deep bottomed pan. Add bay leaf, cinnamon, cardamom, cloves and cook on low heat till the spices begin to crackle.
Now add mutton, turmeric powder, salt (as per your taste) and saute for 5-7 minutes on medium flame. Cook until all the water is dried up and the meat changes color.
Add 10 glasses of water. Now reduce the heat and cook covered on low heat till the mutton softens and is fully cooked. The water would have reduced to half by now. Add in more water if necessary.
Whip the yogurt and gently add it to the broth. Cook on low flame while stirring continuously to avoid curdling.
Add red chili powder and cook till the ghee starts separating on top.
Now add saffron milk and coriander leaves to the Yakhni soup and cook on low flame for a further couple of minutes. Remove from heat and rest for 5 more minutes before serving hot.
Notes
You can omit Turmeric powder if you want the real color and flavor of Kashmir. I, generally, prefer to add it to all my non-vegetarian dishes.
Add more yogurt and less water if you want to serve with pulao or roti for making it thicker.
Cooking time will depend upon the quality of your meat. If it is tender, then the cooking time will be less. If not, it will take a longer time for the meat to cook.
Until next time,
Fareeha.
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