Kashmiri Yakhni Curry (Lamb Cooked in Yoghurt)

Recipe by
Total Time:
1-2 hours
Nutrition facts:

240 calories calories, 9 grams fat

Category: Festive Recipe
Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Hard

Take a look at more Side-Dish Recipes. You may also want to try Healthy Panchratni Dal, Best Palak Chole, Easy Creamy Sweet Corn

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How to Make Kashmiri Yakhni Curry (Lamb Cooked in Yoghurt)

  • 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.)
  • Boil till the lamb is almost done. Reserve the water the lamb has been cooked in.
  • Separately mix the besan in a little water till smooth. Keep aside.
  • In a vessel, add the yoghurt, ghee and besan paste. Mix well.
  • Turn on the heat and cook, stirring non-stop, till the mixture comes to a boil.
  • Add the cloves and keep boiling till the ghee separates from the yoghurt.
  • This takes a good 30 to 40 minutes.
  • Once done, add the boiled lamb.
  • Add the water that the lamb was boiled in, as needed.
  • Do not throw away the remaining water, as you may need it if the curry becomes too thick.
  • Add salt and the fresh mint sprigs.
  • Once the lamb is tender, discard the mint sprigs.
  • Add the dried mint (a few tsps will be enough) and cook for a few minutes more.
  • Serve boiling hot with rice.
  • The gravy should not be too thick when served.