🇮🇳 India · Food
Kashmiri Lamb Yakhni
By eatmundo · August 3, 2026
🇮🇳 INA fragrant, creamy Kashmiri yogurt-based curry that eschews onion and garlic for a pure, silky texture. It is a sophisticated dish that highlights the delicate balance of fennel and ginger.
Ingredients
check them off as you prepareHow to Make It
- 1
Heat 3 tbsp of ghee in a heavy-bottomed pot over medium heat until it shimmers.
- 2
Sear the 800g of lamb shanks for 5 minutes until browned on all sides, locking in the juices.
- 3
Whisk the 200g yogurt in a bowl until smooth to prevent curdling during the cooking process.
- 4
Stir the ginger paste and fennel powder into the meat, coating it evenly for 1 minute until fragrant.
- 5
Slowly pour in the yogurt while stirring constantly over medium-low heat to maintain a stable emulsion.
- 6
Add 2 cups of warm water, cover tightly, and simmer for 40 minutes until the meat is fork-tender.
- 7
Check the sauce consistency; it should be opaque and thick enough to coat the back of a spoon.
- 8
Season with salt to taste and let it rest for 10 minutes before serving with steamed rice.
Frequently Asked Questions
Can I use low-fat yogurt?+
It is best to use full-fat yogurt to achieve the authentic creamy texture and prevent it from splitting.
Is it supposed to be spicy?+
Traditional Yakhni is mild and aromatic; the Kashmiri chili powder adds color more than intense heat.
Why does my yogurt sauce look curdled?+
You likely added the yogurt while the heat was too high or failed to stir continuously during the initial boil.
Can I substitute the lamb?+
While lamb is traditional, you can use chicken, though the cooking time will reduce to about 20 minutes.
🇮🇳 INMundo Match
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