Recipe of Speedy Kashmiri Lamb Yakhni (Lamb with Mint Yoghurt curry)

Kashmiri Lamb Yakhni (Lamb with Mint Yoghurt curry).

You can cook Kashmiri Lamb Yakhni (Lamb with Mint Yoghurt curry) using 18 ingredients and 9 steps. Here is how you cook that.

Ingredients of Kashmiri Lamb Yakhni (Lamb with Mint Yoghurt curry)

1. You need of Lamb prep.
2. You need 500-600 g of lamb.
3. Prepare 3 inch of cinnamon stick.
4. Prepare 3-4 of cloves.
5. You need 2 of Green cardamom.
6. Prepare 1 of black cardamom.
7. Prepare 2-3 tsp of Fennel (Saunf) powder.
8. You need 2 tsp of salt.
9. You need of Yogurt prep.
10. You need 500-600 g of yoghurt.
11. Prepare 1 tsp of Black cardamom powder.
12. Prepare 4 of cloves, crushed.
13. You need 5-6 of Green cardamoms, crushed.
14. It's 1 tsp of cinnamon powder.
15. You need 1 tsp of cumin (zeera) powder.
16. You need Pinch of pepper.
17. You need 2 tbsp of crushed mint.
18. You need 3-4 strands of saffron (optional).

Kashmiri Lamb Yakhni (Lamb with Mint Yoghurt curry) instructions

1. 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..
2. 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..
3. Whisk the Yoghurt manually or with a mixer to give it a smooth, frothy and consistent texture. Add the saffron strands to it..
4. 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..
5. Filter the boiled meat out to separate from its broth..
6. 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..
7. 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.
8. 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..
9. 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..