Yakhni or Kashmiri Yakhni is a dish made with mutton or lamb with whole spices in a yogurt gravy; one that features prominently in the celebratory Wazwan (multi-course feast). In all, this easy recipe, cooked the Kashmiri Pandit way, comes together as a rich, creamy, and immensely delectable dish.

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Find all ingredients and method of how to make Kashmiri Yakhni Recipe with preparation and cooking time at home along with nutritional value and calories.

Kashmiri Yakhni recipe | How to make Yakhni in a few easy steps

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Ingredients:

500 grams mutton, or lamb, preferably from shoulder, cut into 1½ - 2-inch pieces
3 tablespoons oil, preferably mustard oil
1 piece cinnamon, about 1-inch in length
2 bay leaves
1 black cardamom pod
2 green cardamoms pods
1 clove (laung)
1 teaspoon salt or to taste
1 teaspoon ginger powder (sonth)
1½ teaspoons fennel powder (saunf)
420 ml yogurt (1¾ cups) whisked well with 120 ml water (about ½ cup)
½ teaspoon dried mint, crushed
½ teaspoon black cumin (shahi jeera)

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