Editorial sample recipePakistaniintermediatehalalgluten-free

Kashmiri Spiced Yogurt Lamb Yakhni

Name: Kashmiri Spiced Yogurt Lamb Yakhni
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 servings
Cuisine: Pakistani
Ingredients: 600 g boneless lamb shoulder, cut into 1-inch cubes; 1.5 cup plain full-fat yogurt, whisked until completely smooth; 2 tbsp ghee; 1.5 tbsp ground fennel seeds; 1 tsp dry ginger powder; 4 whole green cardamom pods, cracked; 1 piece cinnamon stick; 1 whole black cardamom pod; 1 tbsp dried mint leaves, crumbled

A silky Azad Kashmir style lamb braise where tender lamb shoulder simmers gently in a fragrant fennel and mint infused yogurt broth.

Prep: 15 min
Cook: 45 min
Total: 60 min

AI-generated illustration of Kashmiri Spiced Yogurt Lamb Yakhni

AI illustration

Technique to learn

Dahi Kasa

Tempering smooth yogurt into a simmering spiced broth under low heat while stirring continuously to create an uncurdled velvety sauce.

Instructions

Step 1: Heat ghee in a deep saucepan over medium heat and bloom green cardamom, black cardamom, and cinnamon stick for 1 minute.
Step 2: Add lamb cubes and sear for 7 minutes until browned on all sides.

Step 3: Pour in 2 cups of water, reduce heat to low, cover pot, and simmer for 25 minutes until lamb becomes tender.

Step 4: In a medium bowl, whisk plain yogurt with ground fennel seeds and dry ginger powder until fully combined.

Step 5: Lower flame to minimum and slowly pour whisked yogurt mixture into simmering lamb broth while stirring continuously in one direction.

Step 6: Maintain a gentle simmer for 10 minutes, stirring frequently until yogurt broth turns velvety and coats a spoon.

Step 7: Sprinkle crumbled dried mint leaves over dish, simmer for 2 minutes, and remove from heat to serve.

Cooking tips

Stir yogurt mixture continuously in one direction when adding to prevent milk proteins from splitting.
Using room temperature full-fat yogurt minimizes temperature difference and yields a creamy texture.
Original home-cooking adaptation inspired by Pakistani; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

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