Spiced Lamb Yakhni with Saffron and Yogurt

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A fragrant Kashmiri lamb stew simmered in a delicate yogurt and saffron broth, infused with warming spices for a rich, comforting meal. This indian-inspired lamb ready in about 90 minutes pairs lamb shoulder, cubed, plain yogurt, water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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: 20 min Cook: 70 min Serves 4 Indian cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: Soak 1/4 tsp saffron strands in 2 tbsp warm milk and set aside to release color and aroma for 15 minutes.
  2. Step 2: Heat 3 tbsp ghee in a heavy-bottomed pot over medium heat; add 1 cinnamon stick, 4 green cardamom pods, 3 cloves, and 1 bay leaf. Sauté for 1 minute until fragrant.
  3. Step 3: Add 1 lb cubed lamb shoulder and sear for 5 minutes, stirring occasionally until the meat is browned on all sides.
  4. Step 4: Stir in 1 tbsp grated fresh ginger, 1 tsp fennel seeds, and 1 tsp Kashmiri red chili powder, cooking for 2 minutes until spices release their aroma.
  5. Step 5: Reduce heat to low and whisk 1 cup plain yogurt until smooth, then gradually add it to the pot, stirring constantly to prevent curdling.
  6. Step 6: Pour in 3 cups water and add 1 1/2 tsp salt; bring to a gentle boil, then reduce heat to low, cover, and simmer for 1 hour until lamb is tender.
  7. Step 7: Stir in the saffron milk infusion and cook uncovered for an additional 10 minutes, allowing the broth to thicken slightly and develop a golden hue.
  8. Step 8: Garnish with 2 tbsp chopped fresh coriander leaves before serving with steamed basmati rice.

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Frequently asked questions

How long does Spiced Lamb Yakhni with Saffron and Yogurt take to make?

Total time is about 90 minutes (20 min prep + 70 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 Spiced Lamb Yakhni with Saffron and Yogurt?

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, cubed from drying out.

Can I substitute ingredients in Spiced Lamb Yakhni with Saffron and Yogurt?

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 Spiced Lamb Yakhni with Saffron and Yogurt 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 Spiced Lamb Yakhni with Saffron and Yogurt?

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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