Recipe of Gordon Ramsay Kashmiri Lamb Yakhni (Lamb with Mint Yoghurt curry)

Hello everybody, it is me again, Dan, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, kashmiri lamb yakhni (lamb with mint yoghurt curry). One of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.

Kashmiri Lamb Yakhni (Lamb with Mint Yoghurt curry) is one of the most well liked of recent trending meals on earth. It’s simple, it’s fast, it tastes delicious. It’s appreciated by millions daily. Kashmiri Lamb Yakhni (Lamb with Mint Yoghurt curry) is something which I have loved my whole life. They are fine and they look wonderful.

This lamb curry is popular by name of Mutton (lamb or goat meat) Rogan Josh, from Jammu and Kashmir region of India. Boneless Lamb slow cooked with yogurt and traditional Indian warm spices. This lamb curry features green and red chiles, dried coconut, and almonds in a saffron-yogurt sauce. It's an example of the rich cooking style of Kashmir, worthy of the Moghul emperors–or your dinner guests!

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook kashmiri lamb yakhni (lamb with mint yoghurt curry) using 18 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Kashmiri Lamb Yakhni (Lamb with Mint Yoghurt curry):

1. Prepare Lamb prep
2. Make ready 500-600 g lamb
3. Make ready 3 inch cinnamon stick
4. Get 3-4 cloves
5. Prepare 2 Green cardamom
6. Make ready 1 black cardamom
7. Prepare 2-3 tsp Fennel (Saunf) powder
8. Make ready 2 tsp salt
9. Prepare Yogurt prep
10. Prepare 500-600 g yoghurt
11. Get 1 tsp Black cardamom powder
12. Prepare 4 cloves, crushed
13. Take 5-6 Green cardamoms, crushed
14. Get 1 tsp cinnamon powder
15. Get 1 tsp cumin (zeera) powder
16. Make ready Pinch pepper
17. Make ready 2 tbsp crushed mint
18. Take 3-4 strands saffron (optional)

Best served with some basmati rice and a. A lot of Kashmir food is yogurt based, and Yakhni Lamb Curry is no exception. It is a popular name in Kashmir food and culture. The lamb is cooked in a special gravy constituting yogurt, mawal flowers, onion paste, and dry mint leaves.

Instructions to make Kashmiri Lamb Yakhni (Lamb with Mint Yoghurt curry):

1. Mix the lamb with all the lamb prep ingredients in a pressure cooker along with a little more than enough water to submerge all meat.
2. Cook the lamb for 10 mins on high flame or until soft. The resulting broth should have a rich smell and taste, and you should be able to see animal fat as well.
3. Whisk the Yoghurt manually or with a mixer to give it a smooth, frothy and consistent texture. Add the saffron strands to it.
4. This is the MOST IMPORTANT STEP. Start heating the Yoghurt on medium high flame and stir continuously for 10 mins or until the Yoghurt starts boiling. If you stop stirring for even a minute, the Yoghurt will start to transform into cheese, and you will ruin the dish. If that happens, throw it away and start over.
5. Filter the boiled meat out to separate from its broth.
6. After the Yoghurt starts boiling, add the pieces of meat along with all spices listed in the Yoghurt prep above. Add 100ml lamb broth from earlier to the mix.
7. Stir occasionally and let it cook on a medium flame for 20 mins. You should be able to see the oil separate and rise to the top from the sides
8. If the curry gets too thick, keep adding the broth from earlier to thin it and cook for another 5 mins. Repeat if you want a richer taste.
9. The dish is ready!! Serve hot with rice and enjoy! You can add the leftover broth to heat the curry if needed for the next meal.

It is a popular name in Kashmir food and culture. The lamb is cooked in a special gravy constituting yogurt, mawal flowers, onion paste, and dry mint leaves. The aroma of black and green cardamoms along with fennel will. Rogan Josh, or, Kashmiri Lamb Curry — sinfully delicious blend of very fragrant spices and flavors. A yogurt based lamb curry that hails from the beautiful state of Kashmir.

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