Kashmiri lamb stew (Kashmiri yakhni) from Madhur Jaffrey's Indian Cooking, Revised and Expanded by Madhur Jaffrey

  • asafoetida powder
  • cinnamon sticks
  • whole cloves
  • fennel seeds
  • ground ginger
  • lamb shoulder
  • yogurt
  • garam masala
  • green cardamom pods

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • TrishaCP on February 14, 2014

    I did not have good luck with this recipe, mainly because it needed tweaking and I didn't go for it until too late. First problem was that the recipe calls for way too much water, so when you add the yogurt at the end it just gets way too watery and you lose all the favor from the spices. Next time, I would cut the water in half, and add more just as necessary. Also, the lamb shoulder meat produced quite a bit of grease, but there is no instruction to degrease- I did anyway before adding the yogurt. Finally, I only added 5 cloves instead of 15, I just couldn't believe that wasn't a typo.

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