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–+ servings
Yakhni soup in a bowl with herbs around it.

Yakhni

Tressa Jamil
Enjoy a hot bowl of ultra-soothing yakhni soup. Bone-in mutton cooks with aromatics and spices to create a wonderfully warm and healthy broth.
5 from 6 votes
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Main Course
Cuisine Indian, Pakistani
Servings 8 Bowls
Calories 105 kcal
Equipment
Ingredients
  
For the Masala:
For the Broth:
  • 1 tablespoon ghee
  • 1-2 medium onions, quartered
  • 6 cloves garlic, lightly crushed
  • 2 - inch fresh ginger, julienne, plus more for garnish
  • 2-3 green chilies
  • 1 whole cinnamon stick
  • 1 pound goat, bone- in, washed and cut into pieces
  • 4 cups water
  • 1 tablespoon salt
  • 1 lemon, for garnish
  • 1 cup cilantro, finely chopped, for garnish
Instructions
 
  • Add the whole spices for the masala to a spice ball and set it aside.
  • Warm ghee in an Instant Pot on saute mode. Add the onions and cook until they soften and become translucent.
  • Stir in the crushed garlic cloves, ginger, green chilies, and cinnamon stick; cook for another minute.
  • Rinse the goat meat and bones, then add them to the pot. Cook on saute mode for 1-2 minutes.
  • Cover the meat with water, add salt, and stir to combine.
  • Nestle the reserved spice ball into the Instant Pot, secure the lid, and cook on manual high pressure for 40 minutes with a 10-minute natural release.
  • Remove the lid and move the goat and leftover bones to an airtight container. Then, pour the broth through a large mesh strainer into a mixing bowl to remove impurities.
  • Ladle the bone broth into a bowl or mug and garnish with fresh ginger, chopped cilantro, and lemon slices.
Notes
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.
Nutrition
Serving: 1 bowl | Calories: 105 kcal | Carbohydrates: 2 g | Protein: 16 g | Fat: 3 g | Sodium: 50 mg | Sugar: 1 g
Did you make this recipe? Let me know how it turned out for you! Leave a comment below and follow @thejamilghar or tag #thejamilghar on Instagram!