Yakhni Recipe | यख़्नी | یخنی
- Daniel
- Oct 20
- 3 min read
Updated: Oct 21
Yakhni is one of those dishes that wraps you in comfort, gentle, aromatic, creamy, and soothing. It’s often made with lamb, infused with a medley of spices like cardamom, cinnamon, fennel, and dried mint.
It’s a dish that may look humble but carries a rich culinary history and deep soul. For me, making Yakhni on Diwali is a small gesture of celebration and togetherness, especially for my Hindu friends and neighbors. The warmth it brings to the table is something that transcends faith and borders.
Originating from Persia, Yakhni traveled to the Indian subcontinent through Central Asia and took on new life in regions like Kashmir, Lucknow, and Punjab. In Kashmir, Yakhni is typically yogurt-based and subtly spiced, unlike the fiery curries of North India, and is served during special occasions or weddings.
It’s less about heat and more about harmony. You’ll find that each region puts its own spin on it, but the soul of the dish remains the same: a meat broth slow-simmered with fragrant spices and enriched with yogurt. Some even trace its linguistic roots to “yakhn,” a Persian word for broth or stew.
This version leans into a Kashmiri-inspired slow-cooked broth but also borrows elements like onion paste and saffron from royal Mughal-style cooking. If you’ve never made Yakhni before, don’t be intimidated.
You don’t need fancy techniques or rare tools, just patience and a good slow cooker. And if you’re serving it over steamed basmati rice, I promise, you’ll close your eyes after the first bite.
I encourage you to try this, especially if you’ve only ever made fiery lamb curries;this one's tender, mild, herby, and just so comforting.
Ingredients:
(Serve 8)
Lamb / Mutton:
Lamb / Mutton, 1KG
Sea Salt, Pinch
Ghee, 2 TBSP
Garlic Crushed, 2 Cloves
Ginger Smashed, 2"
Dried Mint, 2 TSP
Bay Leaves, 2
Green Cardamoms, 6
Black Cardamoms, 2
Cinnamon Stick, 1
Cloves, 5
Fennel Seeds, 1 TBSP
Cumin Seeds, 1 TSP
Black Peppercorns, 10
Onion Paste:
Ghee, 3 TBSP
Yellow Onion Thinly Sliced, 2
Sea Salt, Pinch
Black Pepper, Pinch
Stew:
Yogurt, 250g
Unbleached All Purpose Flour, 1 TSP
Egg, 1
Garlic Powder, 1/2 TSP
Ginger Powder, 1/2 TSP
Hing | Asafoetida, Pinch
Dried Mint, Pinch
Saffron, Pinch
Granulated Sugar, Pinch
Basmati Rice Cooked, For Serving
Coriander Coarsely Chopped, For Garnishing
Equipment:
Food Processor
Slow Cooker / Pressure Cooker
Cast Iron Skillet / Pan
Heavy Pot
Directions:
Sear the Lamb / Mutton
Season the lamb or mutton lightly with salt.
Melt ghee in a skillet over medium-high heat.
Sear the lamb or mutton on all sides until golden brown.
Transfer to a slow cooker or pressure cooker.
Deglaze the skillet with a bit of hot water and pour it into the cooker.
Add the Spices
Add garlic, ginger, dried mint, bay leaves, cardamoms, cinnamon, cloves, fennel seeds, cumin, and peppercorns to the cooker.
Mix everything gently.
Cook on high for 4 hours in a slow cooker or 30 minutes in a pressure cooker, until the lamb or mutton is tender but not falling apart.
Strain the Broth
Once cooked, strain the liquid and discard all the spices.
Set aside the lamb or mutton and broth; allow the broth to cool slightly.
Make the Onion Paste
In a heavy-bottomed pot, melt ghee and fry sliced onions with a pinch of salt and black pepper.
Cook until golden and deeply caramelized.
Transfer to a food processor and blend into a smooth paste.
Prepare the Yogurt Base
In the same pot, whisk yogurt with flour until smooth without any heat.
Add an egg and continue whisking until no lumps remain.
Followed by garlic and ginger powder.
Turn the heat up to medium.
Slowly add the reserved broth, 1 ladle at a time, while whisking.
Add the cooked lamb or mutton and onion paste.
Simmer the Stew
Bring to a gentle simmer on low heat for about 15 to 20 minutes, or until it is at the braising point (meat is slightly above the stew).
Stir in asafoetida, dried mint, and saffron (crushed with sugar and a splash of broth).
Taste and adjust seasoning if needed.
To Serve
Ladle the stew over a bed of warm, fluffy basmati rice.
Garnish with chopped coriander.
Nourishing...
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