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

Hey everyone, it’s Jim, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, kashmiri lamb yakhni (lamb with mint yoghurt curry). It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Kashmiri Lamb Yakhni (Lamb with Mint Yoghurt curry) is one of the most favored of recent trending meals in the world. It’s appreciated by millions every day. It’s easy, it’s fast, it tastes yummy. They’re fine and they look fantastic. Kashmiri Lamb Yakhni (Lamb with Mint Yoghurt curry) is something that I have loved my entire life.

To get started with this particular recipe, we must prepare a few components. You can have kashmiri lamb yakhni (lamb with mint yoghurt curry) using 18 ingredients and 9 steps. Here is how you can achieve that.

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

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