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Kashmiri Yakhni Curry (Lamb Cooked in Yoghurt) Recipe

Kashmiri Yakhni Curry (Lamb Cooked in Yoghurt) is a popular Indian Side Dish
Author :
On :
Thursday, 17 April, 2014
Category :
Festive Recipe
Course :
Side Dish Recipe
Cuisine :
Indian Recipe
Technique :
Stewed Recipe
Difficulty :
Servings :
Serves 6
Rated 2.5 based on 100 votes


  • 1.3 kg - lamb - (lamb on the bone is ideal - a few boneless pieces can be used too)
  • 100 g - Yoghurt
  • 1-2 pieces - Cinnamon
  • 3 - black Cardamoms
  • 6 - green Cardamoms
  • 6 tbsp - whole aniseed
  • 1/2 cup - Ghee
  • 2 tsp - gram flour
  • 1 bunch - fresh Mint -
  • dried Mint as desired
  • 3 - Cloves
  • How to Make Kashmiri Yakhni Curry (Lamb Cooked in Yoghurt):

    1. Boil the lamb with the cinnamon, cardamoms and aniseed. (Tie the spices in a muslin pouch as they have to be discarded once the lamb is cooked.)
    2. Boil till the lamb is almost done. Reserve the water the lamb has been cooked in.
    3. Separately mix the besan in a little water till smooth. Keep aside.
    4. In a vessel, add the yoghurt, ghee and besan paste. Mix well.
    5. Turn on the heat and cook, stirring non-stop, till the mixture comes to a boil.
    6. Add the cloves and keep boiling till the ghee separates from the yoghurt.
    7. This takes a good 30 to 40 minutes.
    8. Once done, add the boiled lamb.
    9. Add the water that the lamb was boiled in, as needed.
    10. Do not throw away the remaining water, as you may need it if the curry becomes too thick.
    11. Add salt and the fresh mint sprigs.
    12. Once the lamb is tender, discard the mint sprigs.
    13. Add the dried mint (a few tsps will be enough) and cook for a few minutes more.
    14. Serve boiling hot with rice.
    15. The gravy should not be too thick when served.


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