Kashmiri Lamb in Yogurt Broth

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A signature dish from the Kashmiri Wazwan tradition, this pale, fragrant stew slowly simmers bone-in lamb in a yogurt broth perfumed with fennel, dry ginger, cardamom, and bay leaves. Unlike most Indian curries, it contains no turmeric or chili powder, allowing the delicate aromatics and creamy dairy to shine. Serve over steamed basmati rice for a soothing, royal-style meal.

Nutrition Facts

Per serving (estimated)

• 520 kcalCalories
• 32 gFat
• 13 gSaturated Fat
• 6 gCarbs
• 1 gFiber
• 5 gSugar
• 42 gProtein
• 580 mgSodium
• 680 mgPotassium
• 160 mgCalcium
• 4.5 mgIron
• 3 mgVitamin C
• 60 mcgVitamin A

Ingredients

For the lamb

• 2 lbs (900 g) bone-in lamb shoulder, cut into 2-inch pieces
• 3 tbsp ghee
• 1 large yellow onion, thinly sliced
• 1 tbsp garlic-ginger paste
• 1 1/2 tsp kosher salt, plus more to taste
• 2 green chilies, slit lengthwise (optional)

Whole spices

• 2 tsp fennel seeds
• 1 tbsp dried ginger powder (saunth)
• 4 green cardamom pods, lightly crushed
• 2 black cardamom pods
• 1 (2-inch) cinnamon stick
• 4 whole cloves
• 2 dried bay leaves

Yogurt broth and garnish

• 1 1/2 cups plain whole-milk yogurt, whisked until completely smooth
• 4 cups cold water
• 1/4 cup fresh mint leaves, roughly torn

Directions

1. Pat the lamb pieces dry with paper towels; this helps them brown and prevents the yogurt from curdling later.
2. Heat the ghee in a heavy Dutch oven or pressure pot over medium-high. Add all whole spices and bloom for 30 to 40 seconds until the fennel and cardamom turn fragrant.
3. Add the sliced onion and cook, stirring often, until deeply golden, about 6 minutes. Stir in the garlic-ginger paste and cook 1 minute more.
4. Add the lamb pieces and sear on all sides until lightly browned, 6 to 8 minutes total. Sprinkle in the salt and stir to coat.
5. Reduce the heat to its lowest setting. Slowly pour in the whisked yogurt in a thin, steady stream, stirring constantly with a wooden spoon to prevent the dairy from splitting. Keep stirring for 3 minutes until the yogurt looks glossy and emulsified.
6. Pour in the cold water, add the dried ginger powder and green chilies (if using), and bring the pot to a gentle simmer. Skim any foam from the surface.
7. Cover and simmer on low heat for 60 to 75 minutes, until the lamb is fork-tender and the broth has reduced to a creamy, pale-gold consistency. If using a pressure cooker, cook 25 minutes at low pressure and let the pressure release naturally.
8. Uncover, taste, and adjust salt. Skim excess surface fat if desired, then stir in half the mint leaves.
9. Ladle the lamb and broth into shallow bowls, scatter the remaining mint over the top, and serve hot with steamed basmati rice or Kashmiri pulao.

Cook’s Notes

• Always use full-fat, room-temperature whole-milk yogurt and whisk it smooth before adding; low-fat or cold yogurt is the most common cause of curdling.
• Add the yogurt only after the heat is dialed down to its lowest setting and stir constantly for the first 3 minutes to stabilize the emulsion.
• Authentic Kashmiri yakhni omits turmeric and red chili powder on purpose; do not add them or the delicate pale color and flavor will be lost.
• Black cardamom provides a signature smoky depth. If unavailable, substitute with one extra green cardamom and a pinch of smoked paprika.
• Bone-in lamb shoulder is ideal because the marrow enriches the broth, but leg meat or even goat works; adjust simmer time until fork-tender.

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