Steps to Make Favorite Kashmiri Lamb Yakhni (Lamb with Mint Yoghurt curry)

Hello everybody, it’s Drew, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, kashmiri lamb yakhni (lamb with mint yoghurt curry). One of my favorites. For mine, I will make it a bit unique. This will be really delicious.

This lamb curry features green and red chiles, dried coconut, and almonds in a saffron-yogurt sauce. It's an example of the rich cooking style of Kashmir, worthy of the Moghul emperors–or your dinner guests! This lamb curry is popular by name of Mutton (lamb or goat meat) Rogan Josh, from Jammu and Kashmir region of India. Boneless Lamb slow cooked with yogurt and traditional Indian warm spices.

Kashmiri Lamb Yakhni (Lamb with Mint Yoghurt curry) is one of the most well liked of current trending meals on earth. It is simple, it’s fast, it tastes yummy. It is appreciated by millions daily. They are nice and they look fantastic. Kashmiri Lamb Yakhni (Lamb with Mint Yoghurt curry) is something which I have loved my entire life.

To get started with this particular recipe, we have to first 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 that.

The ingredients needed to make Kashmiri Lamb Yakhni (Lamb with Mint Yoghurt curry):

1. Get Lamb prep
2. Prepare lamb
3. Make ready cinnamon stick
4. Prepare cloves
5. Get Green cardamom
6. Take black cardamom
7. Take Fennel (Saunf) powder
8. Prepare salt
9. Make ready Yogurt prep
10. Take yoghurt
11. Make ready Black cardamom powder
12. Get cloves, crushed
13. Make ready Green cardamoms, crushed
14. Take cinnamon powder
15. Make ready cumin (zeera) powder
16. Prepare pepper
17. Make ready crushed mint
18. Take saffron (optional)

It is a popular name in Kashmir food and culture. The lamb is cooked in a special gravy constituting yogurt, mawal flowers, onion paste, and dry mint leaves. The aroma of black and green cardamoms along with fennel will. J) Yakh'n or Yakhni : Yakhni is a popular mouth watering Kashmir dish.

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.

The aroma of black and green cardamoms along with fennel will. J) Yakh'n or Yakhni : Yakhni is a popular mouth watering Kashmir dish. It is a yogurt based curry and is either made with lamb or lotus stems. It is prepared in curd along with spices and does not have turmeric or red chilli powder. Bay leaves, cloves, cardamoms and fennel seeds lend primary flavours.

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