Yakhni Lamb - Lamb cooked in a yogurt gravy

 I hardly watch TV.  I just do not get the time. However, sometimes, when channel surfing, I stumble across really interesting series. Raja, Rasoi Aur Anya Kahaniyan is one of those. Roughly translated the title means "Of Kings, Kitchens and Other Stories". And this series encapsulates a whole lot of history into their cooking shows. The very first episode I happened to watch happened to be about the cuisine of Kashmir. Being from the other end of the country (roughly 3700 kms), I found the entire episode fascinating. Kashmiri cuisine is influenced by the new spices and ways of cooking brought over by the traders on the Silk Road. The traders were Middle Eastern, Chinese and European.  they brought along with their goods methods of cooking and a bit of their culture into India. The introduction of saffron, cooking meat on the barbeque, marinating meat, the fact that even the Brahmins in Kashmir eat meat, all of this was a fascinating concept. 

Even the fact that when the people of Kashmir called you over for a meal, there is no bias based on religion or caste. The Wazwan or a Kashmiri Buffet was an eye opener and immediately had me wanting to go there to have a taste! The Wazwan literally means "Cooking Shop" - and it is a spread of many courses of succulent and mildly flavoured meats and vegetables. The interesting thing for me being from South India and being used to the common idea of cooking meats with ginger and garlic, Kashmiri cuisine was totally out of this world.

After going through various recipes, I thought I would try out the Yakhni Lamb and we were not disappointed! And for all my Australian friends who want to try a curry with no chilli - this is a very good one to start with. Tender Australian Spring Lamb, a yogurt based sauce and some fluffy fried rice or naans to go with it. What more can you want on a lazy Saturday afternoon?

The key ingredients which you probably will not have in your pantry is mustard oil, dry ginger and black cardamom. Yes, there is such a thing called black cardamom, guys. Your local Indian grocer will have these, so make a trip and collect them before you start.

Ingredients:

1 1/4 kilo Australian Lamb with bone (I used a portion of a leg of lamb that I got the butcher to cut into curry pieces for me)

1 1/4 kilo yogurt - I used home made yogurt which is very thick.  I used 1 kilo yogurt and 250 ml water to make it to gravy consistency.  You can do the same if you are using Greek yogurt.

4 large onions - thinly sliced

1/2 cup mustard oil

1 tablespoon chick pea flour

4 tablespoon dried ginger powder

4 tablespoons fennel powder

salt to taste

For the bouquet garni:

1 teaspoon shah jeera (small cumin seeds)

1 teaspoon black peppercorns

3-4 black cardamom pods

5-6 cloves

1 cinnamon stick

5-6 Kashmiri chillies

some fresh fennel leaves and seeds (optional - I used it since it is growing in my back yard)

Method:

In a stock pot, add about 700 ml of water. Add the lamb pieces, salt to taste and the bouquet garni ingredients tied up in a cheese cloth.

Close the lid and let it cook.

Meanwhile, in a saucepan, add the mustard oil and heat it to smoking point. Once it starts smoking, add the onions and sauté over a low fire till it reduces to almost 60% of original quantity and becomes caramelized. Do this step carefully over a medium fire and do not hurry the process or get impatient and turn up the heat. The onions lend a subtle sweetness to the dish and it is worth spending the time to do it right. Set aside.

Whish the yogurt with the water and the chickpea flour and set aside.

Check the lamb and once it is 90% cooked, use a slotted spoon and get the pieces out. Set them on a plate. Keep the lamb stock in the pot and squeeze out all remaining juices from your bouquet garni into the stock pot.

Now, Keep the container with the yogurt and chickpea flour on the stove top. Keep the gas flame to a minimum and while whisking the yogurt, incorporate the lamb stock one cup at a time. Remember you have to whisk continuously because you do not want the yogurt to boil. If it boils, it will curdle.

Once you have incorporated all the stock, keep on checking to see if the yogurt is getting thicker.  You can increase the fire gently in steps and when you see the first bubble starting to form, you can add the goat pieces and the fried onions in.

Keep mixing the pieces around with a spatula now and let the lamb cook for some more time. In about 10 minutes or so, start incorporating the powdered ginger a spoonful at a time mixing thoroughly. Do the same with the fennel powder.

You will now see the oil starting to float on top of the gravy.  Reduce the fire and let it cook for a further 10 minutes.  You no longer have to stir continuously.

You gravy is ready when it starts to smell fabulous and the meat is tender and falls off the bone.

Serve hot with rice or naan bread.