Mutton Yakhni Soup Recipe: Pakistani Style Bone Broth
Yakhni or Yakni is an Urdu word for soup or broth. But, it particularly refers to the bone broth made with meat bones and whole spices that are often cooked for when someone is not well.
- Prep time
- 10 min
- Cook time
- 2 hr
- Yield
- 7 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1.3 pounds mutton bones
- 2 brown onions (medium size.)
- 1 ½ inch ginger
- 6 garlic cloves.
- 1 ½ teaspoons whole cumin seeds
- 1 ½ teaspoons whole black peppercorns
- 1 teaspoon whole cloves
- ½ teaspoon whole fennel seeds
- ⅛ teaspoon turmeric powder (see the note.)
- 2 inches cinnamon quills
- 3 bay leaves
- 7 cups hot boiling water from the kettle (see the note.)
Instructions
- 1
Wash and rinse the bones. Place them in a large cooking pan or a stockpot.
- 2
Peel and roughly slice the onions. Add them into the bones.
- 3
Peel the garlic and ginger, then put them in the pot. And add the rest of the spices as well.
- 4
Next, pour in the hot boiling water from the kettle.
- 5
Put the pan lid on and turn the heat to medium-high heat. Leave it to boil.
- 6
When the water reaches the boiling point, turn the heat down to the lowest and let it simmer.
- 7
Skim off and discard the foam, dirt and excess fat that floats on top of the water surface. Continue simmering for at least 2 hours (preferably for 3 hours). You can leave the pan lid slightly ajar if the water is high to the rim to prevent it overflowing.
- 8
Once the bone broth has finished cooking, strain the soup using a sieve and use it as needed.