Photograph of the finished Mutton yakhni

India · Cà ri cừu sốt sữa chua Yakhni Kashmir

Mutton yakhni

1 hr 30 min Hands-on time
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Lamb Lamb 720 g
  • Photograph of Unsweetened yogurt Unsweetened yogurt 320 g
  • Photograph of Fennel seeds Fennel seeds 12 g
  • Photograph of Ginger Ginger 12 g
  • Photograph of Cardamom Cardamom 8 g
  • Photograph of Cloves Cloves 8 g
  • Photograph of Cinnamon Cinnamon 4 g
  • Photograph of Bay leaf Bay leaf 4 leaves
  • Photograph of Dried shallots Dried shallots 60 g
  • Photograph of Ghee Ghee 60 g
  • Photograph of Mint leaves Mint leaves 8 g
  • Photograph of Salt Salt 12 g
  • Photograph of Steamed rice Steamed rice 800 g

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.

Start cooking