Kashmiri Yakhni Curry (Lamb Cooked in Yoghurt)

Recipe by
Total Time:
1-2 hours
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

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

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  • 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)

  • 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.