Slow-Cooked Lamb Yakhni with Cardamom
A fragrant yogurt-based stew with tender lamb and aromatic cardamom, simmered to develop deep, complex flavors. This indian-inspired slow cooker ready in about 95 minutes pairs lamb shoulder, plain yogurt, large onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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.
Ingredients
- 1.5 lbs lamb shoulder
- 1 cup plain yogurt
- 1 large onion
- 4 cloves garlic
- 1 tbsp grated ginger
- 6 green cardamom pods
- 1 cinnamon stick
- 2 cups water
- 1 tsp salt
- 2 tbsp ghee
Instructions
- Step 1: Trim excess fat from lamb shoulder and cut into 1-inch cubes. In a heavy pot, melt 2 tbsp ghee over medium heat, then sear lamb cubes for 5 minutes until browned on all sides.
- Step 2: Finely chop 1 large onion and add to the pot with 4 minced garlic cloves and 1 tbsp grated ginger. Cook for 3 minutes until fragrant, stirring constantly.
- Step 3: Crush 6 green cardamom pods and add with 1 cinnamon stick to the pot. Pour in 1 cup plain yogurt and 2 cups water, stirring to combine. Add 1 tsp salt and bring to a gentle simmer.
- Step 4: Cover tightly and reduce heat to low. Simmer for 1 hour 15 minutes, stirring occasionally, until lamb is fork-tender and sauce has thickened to coat the back of a spoon.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Cooked Lamb Yakhni with Cardamom take to make?
Total time is about 95 minutes (20 min prep + 75 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Slow-Cooked Lamb Yakhni with Cardamom?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep lamb shoulder from drying out.
Can I substitute ingredients in Slow-Cooked Lamb Yakhni with Cardamom?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Slow-Cooked Lamb Yakhni with Cardamom for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Slow-Cooked Lamb Yakhni with Cardamom?
Indian slow cooker like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
- ★★☆☆☆
The proportions seem off. Way too much of some ingredients.
