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Kashmiri Yakhni

Name: Kashmiri Yakhni
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: India
Ingredients: 800g lamb; 1.5 cups yogurt; Fennel powder; Dried ginger; Cardamom, clove, bay; Asafoetida; Mustard oil

Kashmir's Pandit yogurt-based lamb curry perfumed with fennel and dried ginger.

Photo: Wikimedia Commons · via Wikimedia Commons

1h 30m 4 servings Medium

Ingredients

800g lamb
1.5 cups yogurt
Fennel powder
Dried ginger
Cardamom, clove, bay
Asafoetida
Mustard oil

Method

Step 1 of 425%

Sear lamb in mustard oil with whole spices.

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1
Sear lamb in mustard oil with whole spices.
2
Whisk yogurt with fennel and dry ginger; temper into pot slowly.
3
Simmer covered 60 min.
4
Finish with cardamom powder; serve with rice.