Yakhni Mutton Curry
This yoghurt-led mutton curry is inspired by Kashmiri yakhni preparations, where the gravy remains pale and aromatic rather than chilli-heavy. The Kashmiri Raan potli supplies a warm whole-spice background while fennel, yoghurt and fresh mint keep the curry fragrant and light.
Servings
4
Prep Time
20 minutes
Cook Time
1 hour 15 minutes
Total Time
1 hour 35 minutes
✨ Zaika Potli Secret Technique
Start 1 Kashmiri Raan potli with the mutton during the initial cooking stage, then return it to the yoghurt gravy for the final simmer. Remove before serving.
Ingredients
Ingredients
- Bone-in mutton — 750 g
- Thick full-fat curd — 1½ cups / 360 g
- Ghee — 2 tbsp
- Fennel powder — 1½ tsp
- Dry ginger powder — ½ tsp
- Salt — 1½ tsp
- Hot water — 2 cups
Zaika Potli
- Kashmiri Raan — 1 potli
For Finishing
- Fresh mint — 2 tbsp, chopped
- Fresh coriander — 1 tbsp, optional
Cooking Instructions
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1Place the mutton in a pressure cooker or heavy pot with 2 cups hot water and the Kashmiri Raan potli.
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2Cook until the meat is about three-quarters tender.
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3Remove the mutton from the cooking liquid but keep both the liquid and potli.
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4Whisk the curd until completely smooth.
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5Heat ghee in a heavy kadai over medium-low heat.
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6Add the curd gradually while whisking continuously.
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7Cook for 6–8 minutes until stable and lightly glossy.
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8Add fennel powder and dry ginger powder.
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9Return the mutton, the potli and about 1½ cups of the reserved cooking liquid.
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10Add salt.
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11Simmer gently for another 20–25 minutes until the mutton is completely tender and the gravy lightly coats the pieces.
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12Remove the potli.
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13Finish with mint and optional coriander.
💡 Chef's Pro Tip
Keep the heat low after adding yoghurt. A rolling boil can split the gravy and make the texture grainy.
🍽️ Perfect Serving Pairings
My Take On Yakhni Mutton Curry
This yoghurt-led mutton curry is inspired by Kashmiri yakhni preparations, where the gravy remains pale and aromatic rather than chilli-heavy. The Kashmiri Raan potli supplies a warm whole-spice background while fennel, yoghurt and fresh mint keep the curry fragrant and light.
The Secret: Keep the heat low after adding yoghurt. A rolling boil can split the gravy and make the texture grainy.