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I Shared My Nani’s Secret Mutton Yakhni Recipe: The Ultimate Golden Elixir for Comfort
Fozia Siraj

Nani’s Secret Mutton Yakhni: My Ultimate Golden Elixir for Comfort

I Shared My Nani’s Secret Mutton Yakhni Recipe: The Ultimate Golden Elixir for Comfort
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Prep Time 15 minutes
Cook Time 3 hours
Servings: 6
Course: Appetizer, Side Dish, Soup
Cuisine: Indian, Mediterranean, Pakistani Cuisine
Calories: 400
Ingredients Equipment Method

Ingredients
  

  • Ingredients:
  • Mutton: 1 kg mutton bone-in pieces work best for depth.
  • Aromatics: 2 large onions quartered, 1 bulb of garlic (halved), and a 2-inch piece of ginger (crushed).
  • Whole Spices: 2 black cardamoms 4-5 cloves, 1 cinnamon stick, 1 tsp black peppercorns, and 1 bay leaf.
  • Water: 3-4 liters.
  • Salt: To taste.

Equipment

  • 1 Large Heavy-Bottomed Pot
  • 1 Fine-Mesh Sieve
  • 1 Ladle
  • 1 Mortar and Pestle (or rolling pin)

Method
 

  1. Instructions:
  2. Blanching: Briefly boil the mutton for 5–7 minutes, then drain and rinse the meat thoroughly to remove impurities; this ensures your final soup remains clear and refined.
  3. Gentle Simmer: Place the cleaned mutton, aromatics, and whole spices into a large pot and cover with 3–4 liters of cold water.
  4. Skimming: Bring to a gentle boil and skim off any foam that rises to the surface during the first 30 minutes; this is a crucial step for a premium, clean-tasting stock.
  5. Extracting Flavor: Reduce the heat to low and let it simmer for 3–4 hours, allowing the marrow and juices to fully infuse the broth.
  6. Straining: Once the liquid has reduced and developed a deep, golden color, strain it through a fine-mesh sieve and discard the solids.