Recipe of Kashmiri Lamb Yakhni (Lamb with Mint Yoghurt curry) in 32 Minutes at Home

Hey everyone, hope you are having an incredible day today. Today, I will show you a way to make a special dish, kashmiri lamb yakhni (lamb with mint yoghurt curry). It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

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 Chops Curry: exotic and extremely succulent lamb chop made using saffron, yogurt, and special Kashmiri spice blend.

Kashmiri Lamb Yakhni (Lamb with Mint Yoghurt curry) is one of the most favored of recent trending meals in the world. It’s simple, it’s fast, it tastes yummy. It is enjoyed by millions every day. 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 get started with this 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 cook that.

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

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

The aroma of black and green cardamoms along with fennel will. This yogurt lamb curry is not really an authentic Kashmiri curry, because traditionally mawal flowers are used in the curry. This Kashmiri lamb curry is sweet & spicy & perfect for slow-cooking. You can find this simple & delicious Indian recipe, & many more, at Tesco Real Food.

Steps 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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