Pakistani · intermediate
Kashmiri Spiced Yogurt Lamb Yakhni
A silky Azad Kashmir style lamb braise where tender lamb shoulder simmers gently in a fragrant fennel and mint infused yogurt broth.
- PREP TIME
- 15 min
- COOK TIME
- 45 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Heat ghee in a deep saucepan over medium heat and bloom green cardamom, black cardamom, and cinnamon stick for 1 minute.
- 02
Add lamb cubes and sear for 7 minutes until browned on all sides.
- 03
Pour in 2 cups of water, reduce heat to low, cover pot, and simmer for 25 minutes until lamb becomes tender.
- 04
In a medium bowl, whisk plain yogurt with ground fennel seeds and dry ginger powder until fully combined.
- 05
Lower flame to minimum and slowly pour whisked yogurt mixture into simmering lamb broth while stirring continuously in one direction.
- 06
Maintain a gentle simmer for 10 minutes, stirring frequently until yogurt broth turns velvety and coats a spoon.
- 07
Sprinkle crumbled dried mint leaves over dish, simmer for 2 minutes, and remove from heat to serve.
A LITTLE KITCHEN KNOW-HOW
Dahi Kasa
Tempering smooth yogurt into a simmering spiced broth under low heat while stirring continuously to create an uncurdled velvety sauce.
Notes from the kitchen
- Stir yogurt mixture continuously in one direction when adding to prevent milk proteins from splitting.
- Using room temperature full-fat yogurt minimizes temperature difference and yields a creamy texture.
- Original home-cooking adaptation inspired by Pakistani; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
