LAMB YAKHNI - A delicate Kashmiri yogurt based preparation with influence from Mughals and British

LAMB YAKHNI

The Preparation I am sharing today is Lamb Yakhni.

Yakhni is a yogurt based lamb dish from Kashmir, which originated in Persia and brought to India during Akbar rule in late 1500. The earliest documentation of Yakhni is found in Ain-I-Akbar. And sometime during the British Raj  Yakhni was modified for vegetarians as well.

And using this I give you option of cooking this dish with Lamb/ Chicken or Potatoes.

Yakhni is a perfect example where 7 very simple ingredients can give you a very complex dish which has layers of flavor. This is one of very few Indian recipes which don’t have onions& tomatoes in the gravy.

Lets move to the recipe

Recipe

Ingredients:

1. Mustard oil  6 Tbsp

2 Asafetida (Heeng ) – 1/2 tsp

3.Aniseed (Saunf ) – 4 Tbsp ground to a powder

4.Cinnamon (Dalchini) – 1/2 stick

5. Yogurt – 1 Kg (Preferably home made or unsweetened curd)

6. Lamb – 1 Kg (preferable cut of meat- Neck Chest – Soft cuts )(Replace it with chicken/ potatoes if you want)

7. Red chilli powder – 2 tsp  (Deghi mirch for a better color)

Preparation:

1.  Powder the Aniseed

2.  Clean and wash the lamb

3.  Whisk the curd to ensure that there are no lumps and, it’s all smooth

Cooking:

1.       Put the lamb to cook in a pressure cooker for approx. 25 minutes sprinkle 1tsp aniseed powder for additional flavor

2.       Turn on the heat and take a wide pan with a heavy bottom (Like a kadai/dekchi)

3.       Put mustard oil and let it burn and loose the strong mustard flavor

4.       Once the oil starts smoking turn the heat off and let it cool for couple of minutes

5.       Turn the heat on , add asafetida and cinnamon and stir it for a minute

6.       Mix aniseed powder with half cup water and add to the cooking mixture

7.       Keep stirring all through the while ensuring it doesn’t stick to the bottom of the pan

8.       Cook till the mixture turns reddish in color  

9.       Turn the gas low

10.   Add yogurt and keep stirring all the time till the time. Ensure that yogurt is simmering and doesn't boil

11.   Add Chilli powder and keep simmering it should not take more than 25-30 minutes

12.   Keep cooking till the fat from yogurt comes on top and the gravy turns reddish in color, add salt and more chilli powder as per your taste

13.   Take the cooked lamb and strain the liquid add it to the top

** don’t throw the liquid it could be used to thin the gravy if you require, you can use it as a base of soup or to cook rice. It has a lot of flavor I love to add some spice in the broth and turn into a soup (but let’s keep that recipe for some other time)

14.   Bring the pot to boil and  cook for 5 more minutes

15.   Serve it with long grain rice and enjoy Kashmiri cuisine right at your home