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India · Food

Kashmiri Lamb Yakhni

100 min
400 kcal
4 servings

By eatmundo · August 3, 2026

Kashmiri Lamb Yakhni🇮🇳AI-generated image

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Dishes from other countries' kitchens, made from the same core ingredients as Kashmiri Lamb Yakhni. The percentage is the share of ingredients the two recipes have in common.

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A 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.

According to eatmundo's ingredient comparison, the closest dish to Kashmiri Lamb Yakhni from another cuisine is Mouz Dani (Egypt): the two share 53% of their ingredients.

Ingredients

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Adapt this recipe:
4 servings

How 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 1 tsp fennel powder, 2 g dry ginger powder, 4 lightly crushed green cardamom pods, 2 black cardamom pods, 2 bay leaves and 4 cloves 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 720 ml of warm water, cover tightly, and simmer gently over low heat for 90 minutes until the meat is fork-tender and pulling away from the bone. Check after 45 minutes and stir in 120 ml more warm water if the sauce is reducing too far or catching.

  • 7

    Check the sauce consistency; it should be opaque and thick enough to coat the back of a spoon.

  • 8

    Season with 1 tsp salt, adjusting to taste, and let it rest for 10 minutes before serving with steamed rice.

Frequently Asked Questions

What is Kashmiri Lamb Yakhni?

Kashmiri Lamb Yakhni is a yogurt-based lamb curry originating from the Kashmir Valley in India. It is prepared with lamb shanks, aromatic spices like fennel, and ginger, and is typically served as a primary dish during formal feasts and celebrations.

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?

Yes, it is mild. Traditional Kashmiri Yakhni uses no red chili; its flavour comes from fennel, dry ginger, cardamom, cloves and bay leaf in a yogurt sauce.

Why does my yogurt sauce look curdled?

You likely added the yogurt while the heat was too high or did not stir continuously while pouring it in.

Can I substitute the lamb?

While lamb is traditional, you can use bone-in chicken; reduce the simmering time in Step 6 to 30 minutes.

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