Yakhni

Recipe Ingredients

2 lbs	908g / 32oz	Fresh lean lamb shoulder - sliced
2 cups	474ml	Water
6		Cloves
1 teaspoon	5ml	Ground cumin seeds
1 teaspoon	5ml	Ginger powder
2 teaspoons	10ml	Ground fennel seeds
3		Bay leaves
1 cup	237ml	Thick yogurt
2 tablespoons	30ml	Sour cream
4		Cardamom pods - crushed
1 tablespoon	15ml	Ghee
1 tablespoon	15ml	Onion - minced (medium)
1 tablespoon	15ml	Finely chopped fresh
		Ginger
		A pinch of saffron
		Salt to taste

Recipe Instructions

In a saucepan, bring the lamb, water, cloves, cumin, ginger powder, fennel seeds, bay leaves to a boil on high heat. Reduce the heat to medium, cover and cook the lamb until it is tender. This should take about 35 minutes. There should be about half a cup of water left when the lamb is finished cooking. If the water dries up while cooking, add another half cup of water to it. Stir once or twice to ensure that the lamb does not stick to the pan and burn. Add yogurt and sour cream to the lamb and stir well. Raise heat to medium high and boil. Then add cardamom and salt. Remove from heat and set aside. In a separate pan, heat the ghee, fry the onions and ginger until golden brown and add to the lamb. Now, add saffron to the lamb, stir cover and cook for 10 minutes. Yakhni improves in flavor if kept overnight and then served.

Source:
Bon Appetit 11/95 (Kellie Doherty)

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