Entree: Pakistan – Kashmir / Gilgit-Baltistan – یخنی ➤ Yakhni (A lightly spiced Kashmiri meat stew simmered in an aromatic yogurt and spice broth)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr 15 min

Total 1 hr 30 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 lb (900 g) bone-in lamb or mutton, cut into 1 to 1.5-inch (2.54 to 3.81 cm) pieces
- 1 cup (240 g) plain yogurt, whisked until smooth
- 4 cups (960 ml) water
- 2 tbsp (30 ml) vegetable oil or ghee
- 1 medium onion, thinly sliced
- 1 tsp (2 g) fennel seeds, lightly crushed or 1 tsp (2 g) fennel powder
- 4 green cardamom pods, lightly crushed
- 1 small cinnamon stick, 1 inch (2.5 cm)
- 3 whole cloves
- 1 bay leaf
- 1/2 tsp (2 g) ground black pepper or 6–8 whole peppercorns
- 1/2 tsp (1.5 g) dry ginger powder (saunth)
- 1 tsp (5 g) salt or to taste
- 2 green chilies, slit (optional)
- 2 tbsp (30 ml) chopped fresh cilantro for garnish

Show original ingredient measurements

- 2 lb (900 g) bone-in lamb or mutton, cut into 1 to 1.5-inch pieces
- 1 cup (240 g) plain yogurt, whisked until smooth
- 4 cups (960 ml) water
- 2 tbsp (30 ml) vegetable oil or ghee
- 1 medium onion, thinly sliced
- 1 tsp (2 g) fennel seeds, lightly crushed or 1 tsp (2 g) fennel powder
- 4 green cardamom pods, lightly crushed
- 1 small cinnamon stick, 1 inch (2.5 cm)
- 3 whole cloves
- 1 bay leaf
- 1/2 tsp (2 g) ground black pepper or 6–8 whole peppercorns
- 1/2 tsp (1.5 g) dry ginger powder (saunth)
- 1 tsp (5 g) salt or to taste
- 2 green chilies, slit (optional)
- 2 tbsp (30 ml) chopped fresh cilantro for garnish

Instructions

1. Heat oil or ghee in a heavy-bottomed pot over medium heat; add sliced onion and sauté until soft and light golden, about 6–8 minutes.
2. Add the crushed fennel, cardamom, cinnamon stick, cloves, bay leaf and black pepper; fry briefly until fragrant, about 30 seconds.
3. Increase heat to medium-high and add the lamb pieces; brown on all sides for 6–8 minutes to seal flavors.
4. Pour in the water, add dry ginger powder and salt, bring to a gentle boil, then reduce to a simmer; cover and cook until the meat is tender, about 45–60 minutes (or pressure cook 20–25 minutes).
5. While the meat simmers, whisk the yogurt until smooth; temper the yogurt by mixing 2–3 ladlefuls of the hot cooking liquid into the yogurt to warm it gradually.
6. Slowly stir the tempered yogurt into the pot with the lid off, keeping heat low to prevent curdling; add slit green chilies if using, and simmer gently for another 8–10 minutes to meld flavors.
7. Taste and adjust salt; remove whole spices like cinnamon if desired, garnish with chopped cilantro and serve hot as a stew or alongside steamed rice.