Yakhni Lamb
Tender lamb stewed in aromatic broth with ginger, garlic, and whole spices. A warming Indian classic that's fragrant, deeply savory, and perfect spooned over rice.
- Total time
- 55 min
- Servings
- 4
- Calories
- 420
- Protein
- 48g
Ingredients
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Open the appInstructions
Step 1
Pat lamb dry with paper towels. Season with salt and pepper.
Step 2
Heat ghee in a heavy 5-quart pot over medium-high until shimmering.
Step 3
Brown lamb in batches without crowding, ~3 minutes per batch. Transfer to a plate.
Step 4
Add onion to the pot. Cook, stirring, until soft and golden, ~5 minutes.
Step 5
Stir in ginger and garlic. Cook until fragrant, ~1 minute.
Step 6
Return lamb to pot. Add cardamom pods, peppercorns, and bay leaf.
Step 7
Pour 4 cups water over lamb. Bring to a boil, then reduce to a gentle simmer.
Step 8
Cover and simmer for 35–40 minutes until lamb is very tender and broth is rich.
Step 9
Taste and adjust seasoning with salt and pepper. Remove from heat.
Step 10
Serve hot over steamed basmati rice or with naan bread.
Tools you’ll need
- 5-quart heavy pot with lid
- paper towels
- wooden spoon
- measuring spoons
- measuring cups
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