Hello everybody, it is Brad, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, kashmiri lamb yakhni (lamb with mint yoghurt curry). One of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Kashmiri Lamb Yakhni (Lamb with Mint Yoghurt curry) is one of the most popular of current trending meals in the world. It is appreciated by millions daily. It is easy, it is fast, it tastes delicious. They are nice and they look fantastic. Kashmiri Lamb Yakhni (Lamb with Mint Yoghurt curry) is something which I have loved my entire life.
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! In this video, we describe an easy recipe to cook Kashmiri Yakhni, meat cooked in delicious yogurt gravy.
To begin with this particular recipe, we must prepare a few ingredients. You can have kashmiri lamb yakhni (lamb with mint yoghurt curry) using 18 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Kashmiri Lamb Yakhni (Lamb with Mint Yoghurt curry):
- Make ready Lamb prep
- Take 500-600 g lamb
- Take 3 inch cinnamon stick
- Take 3-4 cloves
- Get 2 Green cardamom
- Make ready 1 black cardamom
- Take 2-3 tsp Fennel (Saunf) powder
- Make ready 2 tsp salt
- Make ready Yogurt prep
- Prepare 500-600 g yoghurt
- Take 1 tsp Black cardamom powder
- Prepare 4 cloves, crushed
- Take 5-6 Green cardamoms, crushed
- Prepare 1 tsp cinnamon powder
- Get 1 tsp cumin (zeera) powder
- Prepare Pinch pepper
- Take 2 tbsp crushed mint
- Prepare 3-4 strands saffron (optional)
The aroma of black and green cardamoms along with fennel will. Kashmiri Lamb Chops Curry: exotic and extremely succulent lamb chop made using saffron, yogurt, and special Kashmiri spice blend. This lamb curry is popular by name of Mutton (lamb or goat meat) Rogan Josh, from Jammu and Kashmir region of India. Boneless Lamb slow cooked with yogurt and traditional Indian warm spices.
Instructions to make Kashmiri Lamb Yakhni (Lamb with Mint Yoghurt curry):
- 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.
Be sure to use fresh yogurt, Yakhni is never made from sour yogurt. If your yogurt is too thick, of the Greek lineage feel free to dilute it with water. Add the boiled lamb pieces and allow it to cook further. You'll start getting a wonderful mouth watering aroma. At this point in time, sprinkle the ginger.
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