Yakhni is a stew where tender lamb is cooked in yogurt with luxury spices. If you are a fan of mild but aromatic and creamy meat curry, then yakhni is the one to try. 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.
Adding yogurt in lamb yakhni results in a subtle, mild but rich and creamy curry with luxury flavours and inviting aromas from the fine spices used in lamb boiling. The final ghee tadka of lamb cooked in yogurt and spices gives a stunning and irresistible and unique taste to Kashiri yakhni. In festive dinners of Kashmiris yakhni makes centrestage. Go and cook yourself this easy and sumptuous curry dish from Kashmiri cuisine.
Lamb Yakhni Recipe
Here is Your Recipe
500 gr Lamb diced into 2 inch size pieces
1 cup yogurt
2 black cardamom pods crushed
2 green cardamom pods crushed
1 Indian bayleaf (tej patta)
1 teaspoon ginger powder
2 teaspoon aniseed powder
½ teaspoon hing (asafoetida)
4 tablespoon ghee
2 cup of water
Salt to taste
Place lamb pieces and water in a heavy bottom large pan.
Add ginger powder, aniseed powder, hing, black cardamoms, cloves, bay leaf and salt.
Cook for 12 to 15 minutes with occasional stirring so that lamb is nicely done.
Whip yogurt and pour into lamb mix.
Cook further 5 to 8 minutes in the simmer until gravy thickens.
Turn off the heat and prepare for takda in another small pan.
Heat ghee in this small pan and add green cardamoms.
Fry for a couple of minutes so that aromas spread.
Add this tadka to the cooked lamb and yogurt pan.
Serve with steamed plain rice.
Choosing a thick bottom pan ensures no quick burning of ingredients.
No aniseed powder? Use 1 teaspoon of fennel seeds roasted and crushed.