How to Make Perfect Kashmiri Lamb Yakhni (Lamb with Mint Yoghurt curry) delicious and easy to make.

When you recognize the essentials of cooking, it can be such a freeing and compensating experience to produce a merely tasty dish or baked item. The smells in your home and the faces of individuals who you share it with are priceless. We hope this Kashmiri Lamb Yakhni (Lamb with Mint Yoghurt curry) dish will give you some concept for you to become a remarkable chef.

If you are a fan of mild but aromatic and creamy meat curry, then yakhni is the one to try. This Kashmiri style yakhni curry contains aromatic local spices like black cardamom, green cardamom, clove, aniseed powder, and Indian bay leaves (tej patta). No chillies to be used either red or green ones.

Provide Lamb prep.
Use lamb.
You need to prepare cinnamon stick.
You need to prepare cloves.
Provide Green cardamom.
You need black cardamom.
You need to prepare Fennel (Saunf) powder.
Use salt.
You need Yogurt prep.
Prepare yoghurt.
Provide Black cardamom powder.
You need to prepare cloves, crushed.
Use Green cardamoms, crushed.
Use cinnamon powder.
You need to prepare cumin (zeera) powder.
Provide pepper.
You need crushed mint.
You need saffron (optional).

Short Tips:

Sometimes all the dish needs is a squeeze of lemon to take it to the next level. To get most of the juice out of citrus, roll it on a chopping board before slicing in.

Mix the lamb with all the lamb prep ingredients in a pressure cooker along with a little more than enough water to submerge all meat..
Cook the lamb for 10 mins on high flame or until soft. The resulting broth should have a rich smell and taste, and you should be able to see animal fat as well..
Whisk the Yoghurt manually or with a mixer to give it a smooth, frothy and consistent texture. Add the saffron strands to it..
This is the MOST IMPORTANT STEP. Start heating the Yoghurt on medium high flame and stir continuously for 10 mins or until the Yoghurt starts boiling. If you stop stirring for even a minute, the Yoghurt will start to transform into cheese, and you will ruin the dish. If that happens, throw it away and start over..
Filter the boiled meat out to separate from its broth..
After the Yoghurt starts boiling, add the pieces of meat along with all spices listed in the Yoghurt prep above. Add 100ml lamb broth from earlier to the mix..
Stir occasionally and let it cook on a medium flame for 20 mins. You should be able to see the oil separate and rise to the top from the sides.
If the curry gets too thick, keep adding the broth from earlier to thin it and cook for another 5 mins. Repeat if you want a richer taste..
The dish is ready!! Serve hot with rice and enjoy! You can add the leftover broth to heat the curry if needed for the next meal..

At a time when almost all Indian curry recipes included turmeric, onions and tomatoes as base ingredients, Yakhni was a class apart sans their addition. This lamb curry features green and red chiles, dried coconut, and almonds in a saffron-yogurt sauce. It's an example of the rich cooking style of Kashmir, worthy of the Moghul emperors--or your dinner guests! Serve it with basmati rice or crusty breads. Lamb is the most popular meat used in Kashmiri cuisine.

Cooking a tasty dish for your family does not have to suggest costs hours slaving away in the cooking area. There are several variety of recipes such as Kashmiri Lamb Yakhni (Lamb with Mint Yoghurt curry) recipe, you can utilize to whip with each other a wonderful meal quickly, soon your household will be taking pleasure in the fruits of your labors.

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