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Mutton Yakhni Soup Kashmiri is a delicious and an amazing soup recipe that is just perfect for any season

Yakhni Soup, Kashmiri Mutton Yakhni Soup

A delicious, tasty and lip-smacking soup with fall off the bones lamb meat. Smooth and succulent, this Kashmiri Yakhni Soup is a wonderful menu item to any party or festivity. Or simply relish this hot soup during the cold winters. 
Course Soup
Cuisine Indian
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 25 minutes
Servings 4 people
Author Fareeha


  • 500 gms lamb meat with bones
  • 4 tbsp ghee (clarified butter)
  • 5 no. green cardamom
  • 5 no. cloves
  • 1 inch cinnamon stick
  • 1 bay leaf
  • 1/2 tsp turmeric powder
  • 2 teaspoon salt
  • 1 teaspoon red chilli powder
  • 4 teaspoon milk
  • 1 cup yogurt
  • 2 pinches saffron
  • bunch of coriander leaves / cilantro finely chopped


  • Thoroughly clean the mutton and set aside. Dissolve saffron with milk and set aside too.
  • Heat ghee (clarified butter) in a large and deep bottomed pan. Add bay leaf, cinnamon, cardamom, cloves and cook on low heat till the spices begin to crackle. 
  • Now add mutton, turmeric powder, salt (as per your taste) and saute for 5-7 minutes on medium flame. Cook until all the water is dried up and the meat changes color.
  • Add 10 glasses of water.  Now reduce the heat and cook covered on low heat till the mutton softens and is fully cooked. The water would have reduced to half by now. Add in more water if necessary.
  • Whip the yogurt and gently add it to the broth. Cook on low flame while stirring continuously to avoid curdling. 
  • Add red chili powder and cook till the ghee starts separating on top. 
  • Now add saffron milk and coriander leaves to the Yakhni soup and cook on low flame for a further couple of minutes. Remove from heat and rest for 5 more minutes before serving hot.


You can omit Turmeric powder if you want the real color and flavor of Kashmir. I, generally, prefer to add it to all my non-vegetarian dishes. 
Add more yogurt and less water if you want to serve with pulao or roti for making it thicker.
Cooking time will depend upon the quality of your meat. If it is tender, then the cooking time will be less. If not, it will take a longer time for the meat to cook.