Is bone broth still all the rave? If not, it should be! There is something ultra-soothing about a hot bowl of mutton yakhni soup. Goat meat cooks with onion, garlic, ginger, and whole spices to create a wonderfully warm and healthy broth that fills the entire room with deep aromatics.
I was pregnant when my mother-in-law first suggested making me yakhni. By this point, I had been hospitalized twice due to sickness and dehydration- I couldn’t keep down food, and everything made me nauseous. Finally, I let her make it for me, and I am forever grateful! The soup became a regular meal throughout my pregnancy, and lucky for me, my mother-in-law would make yakhni in large batches and freeze it when she would visit. To this day, there are few things more comforting than yakhni.
WHAT YOU NEED TO MAKE THIS RECIPE
- Ghee: Fry onions in ghee to create a rich, nutty flavor.
- Onion: Onions flavor and add bulk to the broth.
- Garlic: I suggest using four cloves, but don’t let my recipe tell you how much garlic to use – go for it.
- Ginger: Garnish with ginger and add it to the soup; bites with fresh ginger are my favorite!
- Green Chili: Add heat that doesn’t overwhelm with green chilies.
- Cinnamon Stick: Impart flavor and aromatics with a broken down cinnamon stick. Don’t replace with cinnamon powder, as this will alter the taste of the soup.
- Mutton: The purpose of yakhni is to consume the nutrients from bone-in meat. I prefer to use bone-in goat because we re-purpose the meat to make a mutton yakhni pulao. Who doesn’t love getting to meals out of one?
- Yakhni Whole Spices: I use a homemade yakhni masala with fresh, whole spices: black cardamon, green cardamon, black cloves, cumin seeds, coriander seeds, star anise, and bay leaves.
- Salt: Taste and season the bone broth with salt and adjust to your preference.
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WHAT TO DO WITH THE LEFTOVERS
- FRIDGE – If there is a thick layer of fat solidified on top, then you can keep it in the fridge for 2 weeks. If not, refrigerate the broth for 3-4 days.
- FREEZE – Allow the soup to cool completely, and add it to a freezer-safe container or bag. I freeze it in individual bags to make defrosting it easier. Yakhni will keep for up to 3 months. When you’re ready to eat it, let it defrost in the fridge overnight.
- REHEAT – To serve, warm it on the stove-top or microwave, prepare your fresh toppings, and enjoy.
- REPURPOSE – Add a few pieces of mutton to the yakhni and eat it as a soup or reserve some of the broth and add it to rice to make mutton yakhni pulao. You can also use our bone broth as a base for other soups and stews.
FREQUENTLY ASKED QUESTIONS
Mutton and whole spices marinate to create the broth, leaving a tasty and mineral-dense soup for you to enjoy. One of the main ingredients of yakhni is the bones the broth cooks in. Bones contain collagen, an essential protein that aids in hair and nail health and joint wellness. Mutton yakhni is highly nutritious and a meal all on its own. As a result, it has soothing qualities, helpful for those with colds, stomachaches, and morning sickness.
1. In a stockpot or Dutch oven, warm ghee on saute mode. Add onion and fry until the onions become soft and translucent.
2. While onions are cooking, add the whole spices to the spice ball. Set aside.
3. Add the garlic cloves, ginger paste, green chilis, and cinnamon stick. Cook until aromatic.
4. Next, rinse the goat meat and bones; add them to the pot. Fry on saute mode for 1 minute.
5. Add water and salt. Stir to combine.
6. Lastly, add the spice ball. Cover and cook over medium-high heat until it comes to a boil.
7. Reduce the heat and simmer for 2-3 hours, with the lid slightly ajar.
8. You will have tender goat pieces after making the soup. I reserve the meat and broth separately to make a favorite of our family- a dish called yakhni pulao. If you choose to go that route, be sure to set aside 1 1/2 cup of the yakhni broth along with the meat.
9. Add the broth to a bowl or mug to serve, and garnish with extra ginger, cilantro, and lemon slices. Enjoy!
Yakhni is keto and low-carb and packed full of nutrients to help with that all-too-common keto flu. I calculated the macros to make it easier for you.
• Carbs – 2 Net Carbs
• Protein – 16g
• Fat – 3g
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Mutton Yakhni Soup – Bone Broth
For the Yakhni Soup:
- 1 tablespoon ghee
- 1 medium red onion, diced
- 6 cloves garlic, lightly crushed
- 2 -inch fresh ginger, crushed into a paste, plus batons to garnish
- 2-3 Thai green chilies, slit lengthwise
- 1 cinnamon stick, broken down
- 1 pound goat, washed and cut into 1-inch pieces, plus extra bones if you have them
- 4 cups water
- 1 tablespoon kosher salt
- 1 lemon, thinly sliced, to garnish
- 1 cup cilantro, chopped, to garnish
- Warm ghee In the Instant Pot on saute mode. Add onion and cook until the onions become soft and translucent.
- While onions are cooking, add the whole spices to the spice ball. Set aside.
- Add the garlic cloves, ginger paste, green chilies, and cinnamon stick to the Instant Pot. Cook until aromatic.
- Next, rinse the goat meat and bones; add them to the pot. Fry on saute mode for 1 minute.
- Add water and salt. Stir to combine.
- Lastly, add the spice ball to the Instant Pot, secure the lid, and cook on manual high pressure for 40 minutes with a quick release.
- You will have tender goat pieces after making the soup. I reserve the meat and broth separately to make a favorite of our family- a dish called yakhni pulao. If you choose to go that route, be sure to set aside 1 1/2 cup of the yakhni broth along with the meat.
- Add the broth to a bowl or mug to serve, and garnish with extra ginger, cilantro, and lemon slices. Enjoy!
- Nutrition Disclosure: The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.