Ingredients:

• 500 g mutton (with bones)

• 1½ cups thick yogurt (whisked)

• 2 tbsp mustard oil or ghee

• 1 tsp fennel powder

• ½ tsp ginger powder

• 1 tsp dry mint powder

• 2 green cardamoms

• 3 cloves

• 1 small cinnamon stick

• 1 bay leaf

• Salt to taste

• 2 cups water

Instructions:

1. Boil mutton: In a pan, add mutton and water with cardamom, cloves, cinnamon, and bay leaf. Bring to a boil and cook for 10–15 minutes.

2. Heat oil: In another pan, heat oil or ghee. Add whisked yogurt slowly on low heat, stirring continuously so it does not curdle.

3. Add spices: Add fennel powder, ginger powder, dry mint powder, and salt. Cook for 2–3 minutes.

4. Combine: Add the boiled mutton with its stock to the yogurt mixture. Mix well.

5. Simmer: Cover and cook on low heat for 30–40 minutes until the mutton is tender and the gravy becomes creamy.

6. Serve: Serve hot with steamed rice.

Use bone-in mutton: Bones add more flavor and make the gravy rich.

• Always whisk yogurt well: Smooth yogurt prevents curdling while cooking.

• Cook on low heat: Yakhni should simmer gently for a creamy texture.

• Use mustard oil or ghee: This gives an authentic Kashmiri taste.

• Do not overuse chili: Yakhni is mild and aromatic, not spicy.

• Add a pinch of saffron (optional): Soak in warm water and add at the end for aroma.

• Rest before serving: Let the curry sit for 5–10 minutes to enhance flavor.