Authentic Kashmiri Yakhni with Warm Sheermal
A fragrant, slow-cooked yogurt-based lamb curry subtly infused with fennel, dry ginger, and whole spices. Served warm with delicate, slightly sweet Sheermal bread for a truly royal Kashmiri feast.
80min
Total Time
4
Servings
Kashmiri
Cuisine
Recipe
1
Heat mustard oil in a heavy-bottomed pan until smoking point, then reduce heat and let it cool slightly.
2
Add asafoetida, bay leaves, green cardamom, black cardamom, cloves, and cinnamon to the oil, sautéing until fragrant.
3
Add the lamb pieces to the pan and sear on medium-high heat until they turn lightly browned on all sides.
4
Pour in one cup of water, bring to a boil, cover, and let the lamb simmer until it is about halfway tender.
5
In a separate bowl, whisk the yogurt thoroughly with fennel seed powder and dry ginger powder until smooth.
6
Lower the heat completely and gradually stir the whisked yogurt mixture into the lamb, stirring continuously to prevent curdling.
7
Add salt to taste and continue to simmer uncovered on low heat until the gravy thickens and the oil separates on top.
8
Serve the hot Yakhni alongside freshly warmed Sheermal bread.
Ingredients
750 grams lamb chunks, bone-in
2 cups whole full-fat yogurt, whisked
3 tablespoons mustard oil
2 bay leaves
4 green cardamom pods
2 black cardamom pods
4 cloves
1 inch cinnamon stick
1 tablespoon fennel seed powder
1.5 tablespoons dry ginger powder
1 pinch asafoetida (hing)
Salt to taste
1 cup water
4 Sheermal breads for serving
*This AI-generated recipe may contain inaccuracies.