Yakhni

By Hester

A mild, aromatic lamb curry.

Ingredients

• 2 lbs. fresh lean lamb shoulder, sliced
• 2 cups water
• 6 cloves
• 1 tsp. ground cumin seeds
• 1 tsp ginger powder
• 2 tsp. ground fennel seeds
• 3 bay leaves
• 1 cup plain, whole milk yoghurt
• 2 Tbsp. sour cream
• 4 cardomom pods, coarsely crushed
• salt to taste
• 1 Tbsp. ghee
• 1 medium onion, minced
• 1 Tbsp. finely chopped ginger
• Pinch of saffron

Details

Servings 4

Preparation

Step 1

IN A 4-quart saucepan, bring the lamb, water, cloves, cumin, ginger powder, fennel, and bay leaves to a boil on high heat. Reduce the heat to meium, cover, and cooke the lamb until tender. This should take about 35 minutes.

There should be about half a cup of water left when the lamb is finished cooking. A little more won't hurt, but if the water dries up while the lamb is cooking, add half a cup of water to it. Stir once or twice to ensure that the lamb, stir well, and raise heat to medium high. Bring to a boil. Add cardamom and salt. Remove from heat and set aside.

In a separate pan, heat the ghee on high heat.

Add the onion and ginger, and stir fry until golden brown. Add to the lamb. Next, add saffron to the lamb, stir, cover, and cook lamb on low heat for about 10 minutes.

Remove the saucepan from the heat and let it rest for 5 minutes before serving.

Yakhni impres in flavor if kept overnight. Reheat on low heat until it starts simmmering.

Serve hot