Mutton yakhni is one of those deeply comforting traditional dishes built around simplicity, warmth, and rich aromatic flavor. Made by pressure cooking lamb bones with whole spices, ginger, garlic, and aromatics, this broth develops a beautifully rich and nourishing flavor while saving time compared to traditional long simmering methods.
Across many South Asian, Central Asian, and Middle Eastern kitchens, yakhni continues to hold a special place because of the way simple ingredients transform into a comforting and flavorful broth. Even with modern pressure cooking methods, the broth still carries the warmth, depth, and richness traditionally associated with homemade yakhni.
Recipes like this are often appreciated not only for their flavor but also for the feeling of comfort and nourishment they bring, especially during colder seasons or whenever lighter and soothing meals are preferred. Served on its own or used as a flavorful base for rice and soups, mutton yakhni continues to remain a timeless part of traditional home-style cooking.
Mutton Yakhni – Aromatic Lamb Bone Broth
Equipment
- Instant Pot or Pressure Cooker
- Stove
- Wooden Spoon / Spatula
- Measuring Spoons
Ingredients
- 2 tbsp oil
- 1 green cardamom
- 1 black cardamom
- 1 clove
- 1 inch cinnamon stick
- 1/4 tsp whole black pepper
- 2 tbsp thinly sliced onions
- 2 tsp ginger garlic paste
- 1/2 tsp salt
- 1/4 tsp red chili powder
- 1/4 tsp turmeric powder
- 750 g lamb shanks
- 4 cups water
Instructions
pressure cook instructions
- Pressure Cook on High for 2 hours and release the pressure Naturally
- Heat the pot on High in Sauté mode until a drop of water glides across the surface like mercury instead of evaporating quickly.
- Add oil and heat it.
- Add whole spices and fry briefly.
- Add sliced onions and lightly sauté.
- Add ginger garlic paste and fry until aroma releases.
- Add salt, red chili powder, and turmeric powder.
- Add a splash of water and lightly fry the spices.
- Add lamb shanks and fry on high heat until moisture evaporates and meat changes color.
- Add water.
- pressure cook on High.