Kashmiri Lamb Yakhni is a traditional dish from the beautiful region of Kashmir, known for its rich flavors and aromatic spices. This delectable lamb curry is cooked in a yogurt-based sauce, making it both creamy and tangy. The combination of spices used in this recipe not only enhances the flavor but also provides a warm, comforting experience, perfect for any occasion. Whether you are hosting a dinner party or simply looking to indulge in a hearty meal, Kashmiri Lamb Yakhni is sure to impress your guests and satisfy your taste buds.
Ingredients
- 500 grams of lamb, cut into pieces
- 1 cup plain yogurt
- 2 medium onions, finely sliced
- 4-5 green cardamom pods
- 4-5 cloves
- 1-2 cinnamon sticks
- 1 tablespoon ginger-garlic paste
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 tablespoon coriander powder
- Salt to taste
- 2 tablespoons ghee or cooking oil
- Fresh coriander leaves for garnish
- Water as required
Instructions
Step 1: Marinate the Lamb
In a large bowl, mix the lamb pieces with yogurt, ginger-garlic paste, turmeric powder, red chili powder, coriander powder, and salt. Cover and let it marinate for at least 2 hours, preferably overnight in the refrigerator for the best flavor.
Step 2: Prepare the Base
Heat ghee or oil in a heavy-bottomed pot over medium heat. Add the sliced onions and sauté until they turn golden brown. This will take about 10-15 minutes.
Step 3: Add Spices
Once the onions are browned, add the green cardamom pods, cloves, and cinnamon sticks. Stir for a minute until fragrant.
Step 4: Cook the Lamb
Add the marinated lamb along with all the marinade to the pot. Cook on high heat for about 5-7 minutes, stirring occasionally, until the lamb is browned on all sides.
Step 5: Simmer
Add enough water to cover the lamb, bring it to a boil, then reduce the heat to low. Cover and let it simmer for about 1.5 to 2 hours, or until the lamb is tender and the flavors meld together.
Step 6: Final Touches
Once the lamb is cooked, taste and adjust the seasoning if necessary. Garnish with fresh coriander leaves before serving.
FAQs
What is the origin of Kashmiri Lamb Yakhni?
Kashmiri Lamb Yakhni originates from the Kashmir region of India and is a staple in Kashmiri cuisine, known for its use of aromatic spices and yogurt.
Can I use other meats instead of lamb?
Yes, you can substitute lamb with goat meat or chicken, but the cooking time may vary depending on the type of meat used.
Is Kashmiri Lamb Yakhni spicy?
The spice level can be adjusted according to your preference. Traditionally, it has a mild to medium spice level, but you can add more red chili powder if you prefer it spicier.
How can I store leftovers?
Leftover Kashmiri Lamb Yakhni can be stored in an airtight container in the refrigerator for up to 3 days. You can also freeze it for up to a month.