Kashmiri Lamb Yakhni
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Ingredients
- 800 g diced lamb shoulder
- 300 g natural yoghurt
- 1 onion, finely chopped
- 4 garlic cloves
- 2 tsp ground fennel
- 1 tsp ground ginger
- 2 bay leaves
- 1 cinnamon stick
- 4 green cardamom pods
- 2 tbsp ghee
Nutrition (per serving)
- Calories
- 618 kcal
- Protein
- 39.2 g
- Carbohydrate
- 10.3 g
- of which sugars
- 8 g
- Fat
- 47.5 g
- of which saturates
- 22.8 g
- Fibre
- 1.5 g
- Salt
- 0.49 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the ghee in a large pan and fry the cinnamon stick and green cardamom pods for 30 seconds, then add the chopped onion and cook over medium heat for 8 minutes until soft.
- 2
Add the garlic and the diced lamb shoulder and brown for 8 minutes on all sides.
- 3
Whisk the natural yoghurt until smooth and add it to the pan a spoonful at a time, stirring constantly so it does not split.
- 4
Stir in the ground fennel, ground ginger and the bay leaves, then add 300ml water and bring to a gentle simmer.
- 5
Cover and cook over low heat for 45 minutes, stirring occasionally, until the lamb is tender and no pink remains.
- 6
Uncover and simmer for a final 5 minutes to let the pale, mild gravy thicken slightly before serving with rice.
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