Slow-Cooked Lamb Yakhni with Kashmiri Spices

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender lamb simmered in a fragrant yogurt-based broth infused with traditional Kashmiri spices for a warming, aromatic meal. This indian-inspired lamb ready in about 135 minutes pairs bone-in lamb chunks, plain yogurt, water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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.

Prep: 15 min Cook: 120 min Serves 6 Indian cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: Rinse 2 lbs bone-in lamb chunks under cold water and pat dry. In a large bowl, whisk 1 cup plain yogurt until smooth and mix in 1 tsp ginger powder and 1 tsp dry ginger powder (sonth).
  2. Step 2: Add the lamb chunks to the yogurt mixture, coating evenly, and marinate for at least 2 hours in the refrigerator.
  3. Step 3: Heat 3 tbsp mustard oil in a heavy-bottomed pot over medium heat until shimmering. Add 1 tbsp fennel seeds, 2 black cardamom pods, 4 green cardamom pods, 4 cloves, 1 cinnamon stick (2-inch), and 1 bay leaf. Sauté for 1 minute until aromatic.
  4. Step 4: Add the marinated lamb with the yogurt mixture into the pot. Stir gently and cook for 5 minutes to lightly brown.
  5. Step 5: Pour in 4 cups cold water and add 1.5 tsp salt. Bring to a boil, then reduce heat to low, cover, and simmer gently for 1.5 to 2 hours, until the lamb is very tender and the broth is flavorful.
  6. Step 6: Adjust seasoning if needed. Garnish with 1/4 cup chopped fresh coriander leaves before serving hot with steamed rice.

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Frequently asked questions

How long does Slow-Cooked Lamb Yakhni with Kashmiri Spices take to make?

Total time is about 135 minutes (15 min prep + 120 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 Kashmiri Spices?

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 bone-in lamb chunks from drying out.

Can I substitute ingredients in Slow-Cooked Lamb Yakhni with Kashmiri Spices?

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 Kashmiri Spices 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 Kashmiri Spices?

Indian lamb 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.

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