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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
Cook Time 2 hours
Total Time 2 hours 5 minutes
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
  • 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.

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.