Mutton Yakhni (Kashmiri Mutton in Yoghurt and Fennel)
A pale, fragrant Kashmiri curry of mutton simmered in yoghurt, fennel and cardamom, mild and creamy without any cream.
- Time2 hr
- LevelMedium
- Costabout £2.25 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 476kcal
- 3.8gcarbs
- 2.6gof which sugars
- 38gfat
- 16.5gsaturates
- 30.2gprotein
- 0.4gfibre
- 1.3gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
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Method
- 1
Beat the yoghurt with the cornflour until completely smooth. This helps stop it splitting when heated.
- 2
Melt the ghee in a heavy pan over a medium heat. Add the cloves, cardamom, cinnamon, bay and asafoetida and sizzle for 20 seconds. Add the mutton and fry for 8 minutes without letting it brown too much.
8 min - 3
Take the pan off the heat. Stir in the fennel and ginger, then add the yoghurt a few spoonfuls at a time, stirring all the while. Return to a low heat and stir for 5 minutes until the yoghurt thickens and clings to the meat.
5 min - 4
Add the salt and water and bring to a gentle simmer. Cover and cook on a low heat for 1 hour 15 minutes, stirring now and then, until the mutton is tender.
75 min - 5
Uncover and cook for 10 more minutes until the sauce is thick and creamy, then stir in the garam masala. Serve with steamed rice.
10 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
