• Overview
  • Ingredients
  • Directions
  • Reviews

Naat Yakkhn (Lamb Curry)This mouth-watering yogurt based lamb curry comes to you from paradise on earth - Kashmir. Enjoy this delightful dish with steamed rice.

  • 700 gm assorted lamb-cut into large pieces
  • 2 1/2 liters water
  • 1 1/4 tsp ground garlic
  • Salt to taste
  • 8 green cardamoms
  • 4 black cardamoms
  • 6 cloves
  • 2 tsp turmeric powder
  • 1/2 tsp dry ginger powder
  • 1 1/2 Tbsp onion paste-fried
  • 1 cup yogurt
  • 2 tsp Kashmiri red chilli powder-dissolved in 1/2 cup water
  • 1/2 cup desi ghee
  • 1/2 cup dry cockscomb (mawal) flowers-heated with 1/2 cup water; extract
  • 1/2 tsp black cumin seeds
  • 1/2 tsp dry mint leaves
  • Bring the water to a boil in a deep pan.
  • Add the lamb and remove the scum that rises to the surface.
  • When the water is clear, add the garlic and continue to boil for 4-5 minutes.
  • Add the salt and cook until the lamb is half done.
  • Add the green and black cardamoms, cloves, turmeric powder, ginger powder, onion paste, yogurt, red chilli water and ghee.
  • Mix well, reduce heat and cook covered until the lamb is tender.
  • Add the cockscomb flower extract and black cumin seeds.
  • Mix well and sprinkle dry mint leaves. 

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