Kashmiri cuisine is undoubtedly one of the most underappreciated, unexplored, and lesser-known cuisines in India. Lamb and yogurt are an integral part of Kashmiri cuisine. Wazwan cuisine is a multi-dish meal course and more than 50 percent are lamb preparations.
Yakhni Lamb Curry is light on spices and yogurt-based Kashmiri delicacy with amazing flavor. It's a popular name in Kashmiri food and culture. This traditional recipe is a favorite in Wazwan which is traditionally served in Kashmir.
The lamb is cooked in a broth with creamy yogurt, brown onion paste, and dry mint leaves. The aroma of fennel and cardamom will boost your appetite instantly. Get the full recipe here!
1 kg lamb/mutton, medium pieces
500 gms yogurt
7-8 garlic cloves
1 tbsp fennel powder
1 tbsp month (dry ginger powder)
5-6 whole black pepper
1-2 black cardamom
3-4 green cardamoms
2-inch cinnamon sticks
1 tbsp ghee
2 tbsp brown onion paste
1/2 tsp dry mint leaves
Salt as required
Pressure cook the meat with a liter of water, garlic cloves, dry ginger powder, fennel powder, black cardamom, green cardamom, peppercorns, cloves, cinnamon sticks, and salt on a medium-high flame until the meat is 80% done. Keep aside.
Take a second pan add the yogurt and cook it over high heat until it boils. Stir continuously to avoid the curdle. Turn off the heat once done.
Add the yogurt mixture to the previously cooked mutton. Put it over medium flame and add the brown onion paste and let it simmer until the meat is well cooked.
Finally, add the dry mint leaves. Serve hot with Basmati rice.
Do try this delicious and exotic dish which will leave you asking for more! ❤️
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