Hi, I am Marie. Today, we’re going to prepare kashmiri lamb yakhni (lamb with mint yoghurt curry) recipe. Never skip today’s recipe. This is a simple recipe to try and is one of my family food recipes. This time, I will make it a bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Kashmiri Lamb Yakhni (Lamb with Mint Yoghurt curry) Recipe
Kashmiri Lamb Yakhni (Lamb with Mint Yoghurt curry) is one of the most popular of recent trending foods in the world. It is easy, it’s quick, it tastes yummy. It’s enjoyed by millions daily. They are nice and they look wonderful. Kashmiri Lamb Yakhni (Lamb with Mint Yoghurt curry) is something which I have loved my entire life.
To bewith this 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 cook it.
The ingredients needed to make Kashmiri Lamb Yakhni (Lamb with Mint Yoghurt curry):
- Take Lamb prep
- Take 500-600 g lamb
- Make ready 3 inch cinnamon stick
- Take 3-4 cloves
- Prepare 2 Green cardamom
- Take 1 black cardamom
- Prepare 2-3 tsp Fennel (Saunf) powder
- Take 2 tsp salt
- Get Yogurt prep
- Prepare 500-600 g yoghurt
- Make ready 1 tsp Black cardamom powder
- Prepare 4 cloves, crushed
- Take 5-6 Green cardamoms, crushed
- Make ready 1 tsp cinnamon powder
- Get 1 tsp cumin (zeera) powder
- Prepare Pinch pepper
- Prepare 2 tbsp crushed mint
- Get 3-4 strands saffron (optional)
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.
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