Name: Mutton Yakhni Shorba Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 6
Cuisine: Indian
Ingredients: 2 tbsp, Ghee; 2 Cloves; 1'inch Cinnamon; ¼ tbsp. Ginger-Garlic paste; 1 small Onion, finely sliced; 500g Mutton, curry cut; 2 medium size Onions, peeled and cut into slices; 3 Green chilies, make a slit in the middle; ½ tbsp. Turmeric powder; 1 tbsp. Ginger Garlic paste; handful Coriander leaves; handful Mint leaves; Salt; 3 + 5 cups Water; Potli Masala - 2 Cardamom, 4 Cloves, 3 inch Cinnamon, 10-12 Black Peppercorns, 1 tbsp. Coriander seeds

Mutton Yakhni Shorba is a hearty, aromatic and flavorful broth that combines tender mutton with blend of spices and herbs. This is my go-to dish for cold weather and family gatherings. Whether served as a starter or as a side-dish with phulka or bread, this soup offers warmth and nourishment.

Do not forget to check these Mutton Yakhni Recipes,

Yakhni Pulao Shahjahani, royal dish inspired by Mughal cuisine. Known for its subtle spices, tender meat, and luxurious texture.
Lamb Shorba, perfect for a light meal or a starter, with a balance of protein from lamb and nutrients from peas.

What is Mutton Yakhni Shorba?

The word “Yakhni” refers to a stock or broth, traditionally made by simmering meat, bones, aromatic spices and flavorful herbs. “Shorba” means soup in Persian and Urdu. Together, Mutton Yakhni Shorba is a mutton soup infused with spices, creating a dish that is both hearty and flavorful.

This dish is often enjoyed in South Asia as a comfort food and is known for its light yet satisfying taste. It’s not just a treat for the palate but also a wholesome meal with plenty of nutrients.

Mutton Yahkni Shorba Ingredients

Curry Cut Mutton Pieces – Mutton provides the base flavor for the yakhni. Using bone-in pieces enhances the richness of the stock, as the bones release collagen and minerals during slow cooking. Goat meat or lamb can be used, but ensure the pieces are fresh for the best flavor.
Onion – Adds depth and sweetness in the broth. Upon cooking, onions add natural thickness to the shorba. Roughly chop for the yakhni, and slice finely for sautéing in the final shorba.
Green Chilies – Adds a subtle heat and fresh aroma to the Yakhni Shorba. They don’t overpower the dish but enhance its flavor. Adjust the quantity based on your spice tolerance. For a milder taste, slit the chilies and add them whole, as this allows their essence to seep into the broth without making it too spicy.
Potli Masala | Spice bundle – Is a critical element in making Yakhni Shorba. It usually contains whole spices like cinnamon, cloves, cardamom, black peppercorns, and coriander seeds, tied in a muslin cloth. This bundle infuses the broth with aromatic flavors while keeping the dish free of visible spice residues. It’s an easy way to impart depth and balance to the shorba.
Ginger-Garlic Paste – The combination of ginger and garlic offers a pungent, slightly spicy kick and enhances the meat’s flavor. It also has natural tenderizing properties that help make the mutton soft and juicy. Use freshly ground paste for the best taste and aroma.
Turmeric Powder – Adds a mild, warm bitterness that complements the richness of the mutton and the depth of the spices. It gives the shorba a golden tint, making it look appetizing and warm. Its anti-inflammatory and antioxidant properties, make the shorba not just delicious but also nourishing.
Mint Leaves – Mint leaves bring a cooling freshness to the shorba, balancing the warmth of the spices. When added towards the end, they give a subtle herbal note that complements the meaty broth. Fresh mint is recommended for its vibrant flavor and fragrance.
Coriander Leaves – Add a burst of color and a mild citrusy taste that brightens the overall flavor.

All About Potli Masala

The best thing about Yakhni Shorba is its simplicity. It requires minimal ingredients, most of which are pantry staples, yet delivers a dish packed with deep, aromatic flavors. The preparation process is straightforward, making it accessible even for beginners.

One of the key elements that ensures the flavor is the Potli Masala. This humble bundle of whole spices, tied in a muslin cloth, works magic in the broth. The potli typically contains:

Cinnamon for warmth and sweetness
Cloves for a hint of earthiness
Green Cardamom for a floral note
Black Peppercorns for subtle heat
Coriander Seeds for a nutty, citrusy flavor

The beauty of the potli lies in its ability to infuse the broth without overwhelming it. Once the yakhni is ready, the potli can be easily removed, leaving behind a clean, flavorful broth free of spice bits.

This technique not only simplifies preparation but also ensures a perfectly balanced shorba. The delicate taste of the mutton shines through, with gentle aroma of the herbs and spices. Truly, Yakhni Shorba is a best example of how simple cooking can result in extraordinary flavors!

How to Assemble the Potli

Prepare the Ingredients: Gather all the spices and ensure they are clean and dry. There’s no need to crush or grind them as they’ll infuse the broth as they simmer.
Use a Clean Cloth: Take a small piece of muslin cloth or cheesecloth (about 6×6 inches). Ensure it’s clean and dry.
Assemble the Potli: Place all the spices in the center of the cloth.
Tie the Bundle: Gather the edges of the cloth and tie them securely with a cotton string to form a pouch. Ensure it’s tight enough so the spices don’t escape but loose enough to allow the flavors to seep through.

How to Use Potli Masala

In Broths or Stock: Add the potli directly into the pot while making soups or yakhni to impart its aroma.
In Biryani or Pilaf: Place the potli in the cooking pot to flavor the rice subtly.
For Tea or Beverages: Use it to flavor chai or spiced drinks by boiling it with water.

Why Use Potli Masala?

Convenient: Easily remove the bundle after cooking.
Balanced Flavors: Avoid biting into whole spices while still getting their essence.
Customizable: Adjust the spice mix to suit the dish or your preferences.

Why Mutton Yakhni Shorba is Loved

This dish is a great example of how simple ingredients can come together to create something extraordinary. It’s deeply rooted in tradition and offers a taste of comfort in every spoonful. The soothing broth, combined with tender meat and aromatic spices, makes it a crowd-pleaser for all ages.

So, the next time you’re looking for a wholesome, flavorful dish, give Mutton Yakhni Shorba a try. It’s easy to make and perfect for any occasion.

Variations to Try

Vegetable Yakhni Shorba: Replace mutton with vegetables like carrots, beans, and potatoes for a vegetarian version.
Chicken Yakhni Shorba: Use chicken instead of mutton for a lighter, quicker alternative.
Kashmiri Yakhni: Add a pinch of fennel powder and dry ginger powder to give the soup a Kashmiri touch.

Health Benefits

Mutton Yakhni Shorba is not just delicious but also packed with health benefits:

High in Protein: Mutton provides a good source of protein, which is essential for muscle repair and growth.
Rich in Collagen: Slow-cooked stock is rich in collagen, which supports joint health and skin elasticity.
Immune-Boosting Spices: Ingredients like garlic, ginger, and black pepper have anti-inflammatory and immune-boosting properties.
Hydrating: The broth is hydrating and perfect for sipping when you’re under the weather.

Winter-Warming Yakhni Shorba

Mutton Yakhni Shorba is a perfect winter-warming dish, combining rich flavors with wholesome goodness to comfort you on chilly days. The steaming bowl of shorba, infused with the essence of mutton and aromatic spices, is like a warm hug for your soul.

Why Yakhni Shorba is Perfect for Winter & Ramadan

Nourishing Ingredients: Packed with protein from the mutton and immune-boosting spices like cinnamon, cloves, and black pepper, it strengthens the body during the cold months.
Warming Spices: Ingredients such as turmeric and ginger-garlic paste add heat and warmth, ideal for combating the winter chill.
Hydration and Comfort: The light, flavorful broth keeps you hydrated and soothes the body, especially when you are craving for something warm and spicy. During Ramadan, nourishing and light dishes are perfect for suhoor and iftar, and Mutton Yakhni Soup is an ideal choice. This aromatic and protein-rich soup not only replenishes energy but also soothes the body after a day of fasting.

Serving Suggestions

Enjoy Yakhni Shorba as a starter or pair it with:

Hot phulka (pulka) for a cozy meal.
Steamed rice for a hearty main course.
A side of fresh salad to balance the warmth.
You can even pair this with hot toasted bread.
Tastes yum with Sheermal or Taftan.

My mom always serves this shorba with phulkas. We cut the phulkas into small pieces and dip them into the yakhni shorba. Then, we let them soak for 5-10 minutes, allowing the phulkas to absorb the flavorful broth. Once ready, we enjoy the softened phulka pieces along with the tender mutton. Make a pot of Yakhni Shorba this winter, and let its soothing flavors keep you warm all season long!

Yield: 6

Mutton Yakhni Shorba Recipe

Mutton Yakhni Shorba is a flavorful and comforting dish made with tender mutton, aromatic spices, and a rich broth. This simple yet hearty soup is perfect for colder days and pairs wonderfully with phulkas and bread. Here’s how to make it, both in a traditional pressure cooker or using an Instant Pot for a quicker result.

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

Ingredients

500g Mutton, curry cut
2 medium size Onions, peeled and cut into slices
3 Green chilies, make a slit in the middle
½ tbsp. Turmeric powder
1 tbsp. Ginger Garlic paste
handful Coriander leaves
handful Mint leaves
Salt
3 + 5 cups Water
Potli Masala - 2 Cardamom, 4 Cloves, 3 inch Cinnamon, 10-12 Black Peppercorns, 1 tbsp. Coriander seeds

For Tempering | Tadka

2 tbsp, Ghee
2 Cloves
1'inch Cinnamon
¼ tbsp. Ginger-Garlic paste
1 small Onion, finely sliced

Instructions

How To Make Mutton Yakhni Shorba Recipe

Make Potli Masala - Add all the masalas mentioned in making potli to a muslin or cheese cloth and tie it tightly. Keep this aside.

Pressure Cooker Method

In a pressure cooker, add curry cut mutton mutton pieces, ginger-garlic paste, sliced onion, green chilies, turmeric powder and salt.

Stir well and drop in potli masala, half of coriander and mint leaves. Stir again.

On medium flame, stir the ingredients until mutton pieces start to change color.

Now add water 3 cups of water. Bring this boil and then reduce the flame and place the lid.

Pressure cook for 6-8 whistles. Cook till the meat fall of the bone.

Once the pressure settles, remove the lid and add in 5 cups of water along with reserved coriander and mint leaves.

Bring this to boil. Check for salt and add if necessary.

Boil on low flame till shorba thickness. Remove the poti and turn off the flame and set this aside.

For Tempering,

Take a small pan and add ghee to it. When the ghee is warm add in cloves and cinnamon. Stir till spices release their aroma in ghee. Now add finely chopped onion and fry till they turn nice golden brown.

Once the onion turn nice golden add ginger-garlic paste. Fry till raw smell wafts.

Carefully pour this tempering over the shorba. Close with lid and leave this for 5 minutes.

Instant Pot Method

Saute Mode (Instant Pot):

Set the Instant Pot to Sauté mode and add a ghee.
Once hot, add the sliced onion and sauté until golden brown.
Add the ginger-garlic paste and green chilies, and sauté for a minute or two until fragrant.
Add turmeric powder and salt. Stir to combine.

Add Mutton and Potli Masala:

Drop in the mutton pieces, and stir well to coat them with the spices.
Add the potli masala, and half of the coriander and mint leaves.
Stir the ingredients well until the mutton starts to change color, about 5-7 minutes on Saute mode.

Pressure Cook:

Add 3 cups of water to the Instant Pot. Stir and bring it to a boil.
Once boiling, switch off Saute mode, close the lid, and set the Instant Pot to Pressure Cook (Manual mode) on High Pressure for 30 minutes.
After cooking, allow the pressure to release naturally. you're in a hurry.

Final Adjustments:

Open the Instant Pot and remove the potli masala.
Add 5 more cups of water and the remaining coriander and mint leaves.
Stir and bring it to a boil again using Saute mode. Check for salt and add more if needed.
Let it simmer for about 10-15 minutes on Low Saute to thicken the shorba.
Temper the shorba as in above mentioned mentioned method and close the lid for 5-6 minutes.

For Serving,

Pour the shorba along with mutton pieces in soup bowls or soup plates and serve warm with phulka or bread.

Add love to make this mutton yakhni shorba taste 'Yummy'.

Notes

Tips for Perfect Mutton Yakhni Shorba

Choose the Right Mutton: Use bone-in pieces for a richer, more flavorful stock. Goat or lamb works equally well.
Use Fresh Spices: Fresh whole spices make a noticeable difference in the aroma and taste of the dish.
Don’t Rush the Stock: Slow cooking the stock enhances its depth and flavor.
Adjust Heat Levels: If you prefer a milder soup, reduce the amount of red chili powder.
Make Ahead: You can prepare the yakhni a day in advance and store it in the refrigerator to save time.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 237Total Fat: 16gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 41mgSodium: 217mgCarbohydrates: 17gFiber: 6gSugar: 4gProtein: 11g

The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.