Mutton yakhni

Method

1. 1 Simmer the lamb with water, cinnamon, cloves, and bay leaves for 40 minutes until tender, reserving the broth.
2. 2 Beat the yogurt until smooth, then heat it gently, stirring constantly to prevent separation.
3. 3 Sauté the shallots in ghee until golden brown, then add the crushed cumin seeds and ginger and stir for 1 minute.
4. 4 Pour the meat and broth into the pot, lower the heat, then slowly pour in the yogurt while stirring continuously.
5. 5 Simmer over low heat for 20 minutes until the sauce thickens to a creamy white color, then sprinkle with mint and cardamom.

With an appliance

• Oven 1 hr 40 min

  Replace steps 4 and 5: place the meat, broth, and warmed yogurt into a heat-resistant pot, partially cover, and simmer on the middle rack of a 150°C oven for 25 minutes. The gentle heat prevents the yogurt from sticking to the bottom; stir once at minute 15.