Slow-Cooked Lamb Yakhni with Cardamom and Saffron
A fragrant Kashmiri stew where tender lamb simmers in a yogurt-based sauce with warming spices and saffron threads for a deeply aromatic meal. This indian-inspired slow cooker ready in about 125 minutes pairs pounds lamb shoulder, plain yogurt, tablespoons ghee for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 6, 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 pounds lamb shoulder
- 1 cup plain yogurt
- 2 tablespoons ghee
- 1 teaspoon ground fennel seed
- 1.5 teaspoons ground cardamom
- 1/4 teaspoon saffron threads
- 2 cups water
- 1 tablespoon, minced fresh ginger
Instructions
- Step 1: Pat the lamb dry with paper towels, then season with 1 teaspoon of ground cardamom and 1/4 teaspoon salt. Heat 1 tablespoon ghee in a heavy pot over medium-high heat, add the lamb, and sear for 4-5 minutes per side until golden brown.
- Step 2: Reduce heat to medium-low, add 1 tablespoon minced ginger and 1 teaspoon ground fennel, and cook for 2 minutes until fragrant. Stir in 1 cup yogurt, 2 cups water, and 1/4 teaspoon saffron threads, then bring to a gentle simmer.
- Step 3: Cover the pot, reduce heat to low, and simmer for 1 hour and 50 minutes, stirring occasionally, until the lamb is fork-tender and the 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 and Saffron take to make?
Total time is about 125 minutes (15 min prep + 110 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 and Saffron?
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 pounds lamb shoulder from drying out.
Can I substitute ingredients in Slow-Cooked Lamb Yakhni with Cardamom and Saffron?
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 and Saffron for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 and Saffron?
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
- ★★★★★
Made exactly as written. Wouldn't change a thing.
- ★★★★★
Great base recipe! I added a pinch of smoked paprika and it was even better.
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
