Kashmiri Yakhni (Pale-Gold Lamb Stew)

• •500 g Lamb (bone-in pieces like shoulder or neck)
• •500 Full-fat Yogurt (whisked until completely smooth)
• •1 piece Egg yolk (optional, for emulsification)
• •2 piece Black cardamom
• •4 piece Green cardamom (cracked open)
• •1 inch Cinnamon stick
• •3 piece Cloves
• •1 piece Bay leaf
• •3 cup Water
• •1.5 tbsp Fennel powder (Saunf)
• •1 tsp Dried ginger powder (Sonth)
• •to taste Salt
• •1 tbsp Desi Ghee or Olive oil
• •1 tsp Dried Mint leaves (rubbed between palms)

Instructions

1. 1

   Place the lamb in a heavy pot with the whole spices (black cardamoms, green cardamoms, cinnamon stick, cloves, bay leaf) and salt. Add 3-4 cups of water. Bring to a boil, then reduce heat and simmer on low until the meat is about 80% tender.

2. 2

   While the meat simmers, whisk the full-fat yogurt thoroughly in a bowl until completely smooth. If using, whisk in the egg yolk. To temper the yogurt, gradually add a ladle of the warm lamb stock from the pot into the cold yogurt, whisking constantly to prevent curdling.

3. 3

   Once the meat is par-cooked, lower the heat of the pot to the absolute minimum. Slowly pour the tempered yogurt mixture into the pot, stirring continuously in one direction.

4. 4

   Add the fennel powder and dried ginger powder to the stew. Increase the heat slightly to a very gentle simmer. Continue stirring until the sauce thickens and coats the back of a spoon. Let it cook for another 10-12 minutes until the lamb is fully tender and has absorbed the yogurt flavors.

5. 5

   For the tempering (tarka), heat the Desi Ghee or olive oil in a small pan. Once hot, add the dried mint leaves. As soon as they sizzle and become fragrant (about 3-5 seconds), pour the mixture over the Yakhni. Immediately cover the pot to trap the aroma.

Chef's Tips

• 💡Periodically skim off any foam (impurities) that rises to the surface during the initial lamb simmer to ensure a clear, clean-tasting broth.
• 💡The egg yolk or constant stirring, along with tempering the yogurt, helps prevent curdling, ensuring a smooth, velvety sauce.
• 💡Fennel is a powerful carminative, aiding digestion and preventing bloating, making this dish easy on the metabolic system.
• 💡Traditionally, Kashmiri Yakhni is served with Steamed Basmati Rice. For a low-GI option, try serving it with Quinoa or Steamed Cauliflower Rice.