Hey everyone, it’s Louise, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, kashmiri lamb yakhni (lamb with mint yoghurt curry). It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really 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. 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. The resulting broth should have a rich smell and taste, and you should be able to see animal fat as well. Yakhni is a stew where tender lamb is cooked in yogurt with luxury spices.
Kashmiri Lamb Yakhni (Lamb with Mint Yoghurt curry) is one of the most popular of current trending meals on earth. It’s easy, it is quick, it tastes delicious. It’s appreciated by millions every day. They are nice and they look fantastic. Kashmiri Lamb Yakhni (Lamb with Mint Yoghurt curry) is something that I’ve loved my entire life.
To get started with this particular recipe, we must prepare a few ingredients. You can cook 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):
- Get Lamb prep
- Get 500-600 g lamb
- Prepare 3 inch cinnamon stick
- Prepare 3-4 cloves
- Get 2 Green cardamom
- Take 1 black cardamom
- Make ready 2-3 tsp Fennel (Saunf) powder
- Make ready 2 tsp salt
- Prepare Yogurt prep
- Prepare 500-600 g yoghurt
- Take 1 tsp Black cardamom powder
- Make ready 4 cloves, crushed
- Take 5-6 Green cardamoms, crushed
- Prepare 1 tsp cinnamon powder
- Get 1 tsp cumin (zeera) powder
- Make ready Pinch pepper
- Make ready 2 tbsp crushed mint
- Take 3-4 strands saffron (optional)
Add the salt and cook until the lamb is half done. Add the green and black cardamoms, cloves, turmeric powder, ginger powder, onion paste, yogurt, red chilli water and ghee. Mix well, reduce heat and cook covered until the lamb is tender. Add the cockscomb flower extract and black cumin seeds.
Instructions to make Kashmiri Lamb Yakhni (Lamb with Mint Yoghurt curry):
- 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.
- 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.
- Whisk the Yoghurt manually or with a mixer to give it a smooth, frothy and consistent texture. Add the saffron strands to it.
- 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.
- Filter the boiled meat out to separate from its broth.
- 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.
- 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
- 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.
- 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.
Mix well, reduce heat and cook covered until the lamb is tender. Add the cockscomb flower extract and black cumin seeds. Mix well and sprinkle dry mint leaves. Stir in lamb pieces and salt. Find the complete instructions on Bawarchi Don't fret if you are only a beginner, as this easy Kashmiri mutton yakhni recipe with step by step instructions will guide the way.
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