Mutton Yakhni – Aromatic Lamb Bone Broth

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 offer both delicious flavor and comforting nourishment, especially during colder seasons or whenever you want a lighter, soothing meal.. 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

A rich and aromatic Mutton Yakhni – Aromatic Lamb Bone Broth made with whole spices, ginger garlic, and tender lamb shanks. This traditional Pakistani bone broth curry is deeply flavorful, comforting, and perfect as a wholesome meal on its own or with paratha.

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Prep Time 5 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 5 minutes mins

Course Soup

Cuisine Pakistani, South Asian

Servings 4

Equipment

• Instant Pot or Pressure Cooker
• Stove
• Wooden Spoon / Spatula
• Measuring Spoons

Ingredients

  

• 2 tbsp oil
• 1 green cardamom whole
• 1 black cardamom whole
• 1 clove whole
• 1 inch cinnamon stick whole
• 1/4 tsp black pepper whole
• 2 tbsp onions thinly sliced
• 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.

Video

Notes

Enjoy yakhni on its own as a light, nourishing soup, or serve it with crumbled parathas for a comforting meal. It can also be used as a flavorful base for pulao, soups, stews, sauces, and other recipes that benefit from a rich homemade broth.