Kashmiri Lamb Yakhni with Saffron Rice

By AislePrompt Editorial · Published 2026-04-18 · Updated 2026-04-18

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A fragrant lamb stew simmered with yogurt and spices, served over saffron-infused rice for a comforting meal. This Indian-inspired one-pot recipe, ready in about 160 minutes, pairs lamb shoulder, full-fat yogurt, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 780 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 25 min Cook: 135 min Serves 4 Indian cuisine 780 cal/serving

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Ingredients

1.5 lbs lamb shoulder
1 cup full-fat yogurt
2 medium, finely chopped onion
2 tbsp, grated ginger
3 cloves, minced garlic
4 green cardamom pods
1 inch cinnamon stick
1/4 tsp saffron threads
1.5 cups basmati rice
3 cups water
1 tsp salt
2 tbsp ghee

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Instructions

Step 1: Heat 1 tbsp ghee in a heavy pot over medium heat. Add onions and cook until golden (8-10 minutes), stirring frequently.
Step 2: Add ginger, garlic, cardamom, and cinnamon. Sauté for 2 minutes until aromatic, then stir in lamb shoulder pieces and cook for 5 minutes until browned on all sides.
Step 3: Whisk together yogurt, 1/2 cup water, and 1/2 tsp salt in a bowl. Pour over lamb, bring to a gentle simmer, cover, and cook on low heat for 1.5 hours until lamb is fork-tender.
Step 4: Meanwhile, heat remaining ghee in a small saucepan. Add basmati rice, saffron steeped in 2 tbsp warm water, and 2 cups water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until rice is cooked.
Step 5: Gently fold cooked lamb and its liquid into the rice. Serve hot, garnished with extra saffron threads.