Yakhni-Style Lamb Stew with Yogurt and Almonds
A gentle yogurt-based stew with tender lamb and toasted almonds, slow-simmered to perfection. This indian-inspired slow cooker ready in about 110 minutes pairs bone-in lamb shoulder, plain yogurt, almonds 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.
Ingredients
- 1.5 lbs bone-in lamb shoulder
- 1 cup plain yogurt
- 2 tbsp almonds
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- 1 large onion
- 1 tsp Kashmiri red chili powder
- 1/2 tsp garam masala
- 1/2 tsp cumin seeds
- 2 cups water
- 1 tsp salt
Instructions
- Step 1: Pat 1.5 lbs bone-in lamb shoulder dry, season with 1 tsp salt, and brown in a Dutch oven over medium-high heat for 5 minutes per side until golden.
- Step 2: Remove lamb, then sauté 1 large thinly sliced onion with 1/2 tsp cumin seeds until translucent, about 5 minutes.
- Step 3: Add 1 tbsp ginger paste and 1 tbsp garlic paste, stirring for 2 minutes until fragrant.
- Step 4: Return lamb to pot, add 2 cups water, 1 tsp Kashmiri red chili powder, and 1/2 tsp garam masala; bring to a simmer.
- Step 5: Cover and simmer gently for 1 hour, then stir in 1 cup plain yogurt and 2 tbsp toasted almonds, cooking uncovered for 20 minutes until sauce thickens slightly.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Yakhni-Style Lamb Stew with Yogurt and Almonds take to make?
Total time is about 110 minutes (20 min prep + 90 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 Yakhni-Style Lamb Stew with Yogurt and Almonds?
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 shoulder from drying out.
Can I substitute ingredients in Yakhni-Style Lamb Stew with Yogurt and Almonds?
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 Yakhni-Style Lamb Stew with Yogurt and Almonds 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 Yakhni-Style Lamb Stew with Yogurt and Almonds?
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
- ★★★★★
The step-by-step instructions were super clear. Turned out perfect on my first try.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
