Kashmiri Lamb Yakhni (Lamb with Mint Yoghurt curry)
Kashmiri Lamb Yakhni (Lamb with Mint Yoghurt curry)

Hey everyone, it’s me, Dave, welcome to our recipe site. Today, we’re going to make a special dish, kashmiri lamb yakhni (lamb with mint yoghurt curry). It is one of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

How to Make Kashmiri Yakhni Curry (Lamb Cooked in Yoghurt) Boil the lamb with the cinnamon, cardamoms and aniseed. (Tie the spices in a muslin pouch as they have to be discarded once the lamb is cooked.) Boil till the lamb is almost done. Reserve the water the lamb has been cooked in. Separately mix the besan in a little water till smooth.

Kashmiri Lamb Yakhni (Lamb with Mint Yoghurt curry) is one of the most well liked of current trending foods in the world. It is appreciated by millions daily. It is simple, it is fast, it tastes delicious. They are fine and they look fantastic. Kashmiri Lamb Yakhni (Lamb with Mint Yoghurt curry) is something which I’ve loved my whole life.

To begin with this recipe, we have to prepare a few ingredients. You can have kashmiri lamb yakhni (lamb with mint yoghurt curry) using 18 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Kashmiri Lamb Yakhni (Lamb with Mint Yoghurt curry):
  1. Take Lamb prep
  2. Prepare 500-600 g lamb
  3. Take 3 inch cinnamon stick
  4. Get 3-4 cloves
  5. Get 2 Green cardamom
  6. Make ready 1 black cardamom
  7. Get 2-3 tsp Fennel (Saunf) powder
  8. Make ready 2 tsp salt
  9. Prepare Yogurt prep
  10. Make ready 500-600 g yoghurt
  11. Take 1 tsp Black cardamom powder
  12. Take 4 cloves, crushed
  13. Get 5-6 Green cardamoms, crushed
  14. Get 1 tsp cinnamon powder
  15. Make ready 1 tsp cumin (zeera) powder
  16. Make ready Pinch pepper
  17. Make ready 2 tbsp crushed mint
  18. Take 3-4 strands saffron (optional)

This Kashmiri style yakhni curry contains aromatic local spices like black cardamom, green cardamom, clove, aniseed powder, and Indian bay leaves (tej patta). No chillies to be used either red or green ones. Yakhni dishes are also seen in Greek and Turkish cuisines, but what sets the Kashmiri Yakhni apart is the absence of tomatoes. Certain recipes also avoid onions and garlic since the Kashmiri pundits didn't use those ingredients in their cooking.

Instructions to make Kashmiri Lamb Yakhni (Lamb with Mint Yoghurt curry):
  1. Mix the lamb with all the lamb prep ingredients in a pressure cooker along with a little more than enough water to submerge all meat.
  2. Cook the lamb for 10 mins on high flame or until soft. The resulting broth should have a rich smell and taste, and you should be able to see animal fat as well.
  3. Whisk the Yoghurt manually or with a mixer to give it a smooth, frothy and consistent texture. Add the saffron strands to it.
  4. This is the MOST IMPORTANT STEP. Start heating the Yoghurt on medium high flame and stir continuously for 10 mins or until the Yoghurt starts boiling. If you stop stirring for even a minute, the Yoghurt will start to transform into cheese, and you will ruin the dish. If that happens, throw it away and start over.
  5. Filter the boiled meat out to separate from its broth.
  6. After the Yoghurt starts boiling, add the pieces of meat along with all spices listed in the Yoghurt prep above. Add 100ml lamb broth from earlier to the mix.
  7. Stir occasionally and let it cook on a medium flame for 20 mins. You should be able to see the oil separate and rise to the top from the sides
  8. If the curry gets too thick, keep adding the broth from earlier to thin it and cook for another 5 mins. Repeat if you want a richer taste.
  9. The dish is ready!! Serve hot with rice and enjoy! You can add the leftover broth to heat the curry if needed for the next meal.

At a time when almost all Indian curry recipes included turmeric, onions and tomatoes as base ingredients, Yakhni was a class apart sans their addition. Add the remaining oil and ghee to the skillet. Reduce the heat to low and add the whisked yogurt marinade and garam masala. Lamb is the most popular meat used in Kashmiri cuisine. Wazwan, a royal feast, which is a multi-course meal spread consists mostly non vegetarian dishes.

So that is going to wrap this up for this exceptional food kashmiri lamb yakhni (lamb with mint yoghurt curry) recipe. Thank you very much for reading. I am confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!