Yakhni
A refined Kashmiri delicacy - tender lamb simmered in a silky yogurt-based gravy infused with fennel and aromatic spices.
Prep Time
30 mins
Cook Time
2.5 hrs
Servings
6 people
Difficulty
Medium
Ingredients
Whole Spices
Main Ingredients
Instructions
Prepare Yogurt Base
5 minsWhisk the yogurt until completely smooth with no lumps. This is crucial for a silky gravy. Set aside at room temperature.
Bloom the Whole Spices
2 minsHeat oil in a heavy-bottomed pot. Add all whole spices and let them splutter and release their fragrance for about 30 seconds.
Brown the Meat
15 minsAdd lamb pieces to the pot. Sear on high heat until lightly browned on all sides. Add sliced onions and sauté until golden.
Add Ground Spices
3 minsReduce heat to low. Add ground fennel, dry ginger powder, and asafoetida. Stir well to coat the meat with the spices.
Incorporate Yogurt
15 minsWith heat on lowest setting, add yogurt one tablespoon at a time, stirring continuously. This slow addition prevents curdling. Continue until all yogurt is incorporated.
Slow Cook
2 hrsAdd water and salt. Bring to a gentle simmer, cover, and cook on low heat for 1.5-2 hours until meat is tender and the gravy is creamy. Garnish with fresh mint.
Chef's Tips
- Never add yogurt all at once - it will curdle
- Keep the heat very low when adding yogurt
- The gravy should be creamy white, not yellow
- Dry ginger powder is essential for authentic flavor
- Best served with steamed rice
The Story Behind Yakhni
Yakhni is one of the most elegant dishes in Kashmiri Wazwan cuisine. Unlike the fiery red Rogan Josh, Yakhni showcases the subtler side of Kashmiri cooking with its creamy white yogurt-based gravy.
The word "Yakhni" comes from the Persian word for broth. The dish requires patience and skill, particularly in incorporating the yogurt without curdling. It's often served as part of the elaborate 36-course Wazwan feast at Kashmiri weddings and celebrations.