Kashmiri Yakhni (Pale-Gold Lamb Stew)

A sophisticated and aromatic pale-gold lamb stew, a hallmark of the Kashmiri Wazwan tradition. This dish stands out with its silky texture and fragrant, onion- and garlic-free broth, relying on the deep, earthy notes of fennel and dried ginger.

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.

   Time: 60 min
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.

   Time: 10 min
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.

   Time: 5 min
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.

   Time: 12 min
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.

   Time: 3 min