Neni Yakhean (Mutton cooked with Curd)

Recipe by
Total Time:
1 hour
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Hard

Take a look at more Side-Dish Recipes. You may also want to try Khatta Meetha Kaddu (Pumpkin), Turkey with Mushrooms, Spleen Pepper Fry (Manneeral Fry) , Narthangai Pachadi

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  • 1 kg - fatty mutton cuts (preferably from breast, neck, tail - approx. 20 pieces)
  • 2 tsp - aniseed, whole
  • 15 g - green ginger or 7 g dry ginger
  • 2 tsp - salt
  • A pinch of asafoetida
  • 1/2 cup - mustard oil
  • 1 tsp - cumin seeds
  • 5 - cloves
  • A pinch of asafoetida
  • 1/2 kg - curd
  • 1 cup - milk
  • 1 tsp - sugar
  • 1 tsp - dry ginger powder
  • 2 tsp - aniseed powder
  • 1 tsp - garam masala
  • 1/2 tsp - caraway seeds
  • 10 - green cardamoms
  • 1 tsp - black pepper corns
  • 1 tsp - black cardamom seeds
  • 1 tbsp - pure 'ghee' (optional)

How to Make Neni Yakhean (Mutton cooked with Curd)

  • Shred the green ginger finely after scraping.
  • If dry ginger is used, pound it into small pieces.
  • In a bowl, mix and churn together the curd, milk, sugar, ginger and aniseed powders. Keep it aside.
  • Pound the black pepper corns and black cardamom seeds into a coarse powder, and keep them ready for use.
  • Take a tinned copper or brass or a stainless steel 'patila' (deep vessel) of about 3 litres capacity.
  • Put in it the meat and add a litre of water, the whole aniseeds, shredded green ginger or broken dry ginger, salt and asafoetida powder.
  • Place the 'patila' on the stove and let it boil on a medium flame for 1/2 an hour or so, till the meat becomes somewhat tender.
  • Remove the 'patila' from the fire and let it cool a bit.
  • Strain through a colander or a cloth, collecting the soup in a separate bowl.
  • Sort out the meat pieces, discarding the boiled aniseeds, ginger and bone pieces etc.
  • Add the soup to the churned curd, milk, ginger and aniseed mixture and again mix it well with a ladle.
  • After cleaning the 'patila' used for boiling the meat, pour the mustard oil in it and heat it till the froth disappears and the oil begins to smoke a little.
  • Remove the 'patila' from the heat for a few minutes, to let the temperature of the oil come down a bit.
  • Add cloves, cumin seeds and a pinch of asafoetida and stir with a steel or wooden ladle, till the cloves and cumin seeds fry a bit, but do not get burnt.
  • Now, add the mixture of curd and soup etc.
  • Resume heating the 'patila', while continuing to stir the contents, so that the curd does not crack and separate. Bring to a boil.
  • When the curd, soup etc. blend nicely, add the boiled meat pieces.
  • Let it boil for a little while stirring the contents with a ladle now and then.
  • Now, let the meat etc. simmer on low heat, till the gravy thickens, the oil begins to show and the meat gets soft.
  • Remove from heat if the 'yakhni' has to be served later.
  • In that case, before serving, heat the 'patila' again on low flame and add the garam masala, pounded black cardamom seeds and black pepper corns.
  • Add the caraway seeds and the green cardamoms too after crushing these a little.
  • Pure ghee, if desired, may also be added.
  • After stirring gently and boiling for a minute, serve hot.
  • If the dish is to be served immediately after the gravy thickens, then these condiments are added that very time.