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 drafted and published.

A fragrant lamb stew simmered with yogurt and spices, served over saffron-infused rice for a comforting meal. This Indian one-pot recipe, ready in about 160 minutes, pairs lamb shoulder, full-fat yogurt, and onion for a weeknight-friendly dinner. 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 "Build a week of meals around this recipe" 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 onion, finely chopped
2 tbsp ginger, grated
3 cloves garlic, minced
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.