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
- 1.5 lb lamb shoulder or leg, cut into 1.5-inch chunks
- 2 tbsp ghee or neutral oil
- 1 medium onion, sliced thin
- 1 tbsp ginger, minced
- 4 cloves garlic cloves, minced
- 4 whole cardamom pods (green)
- ½ tsp black peppercorns
- 1 whole bay leaf
- 1 to taste salt and pepper to taste
Instructions
- 1
Pat lamb dry with paper towels. Season with salt and pepper.
- 2
Heat ghee in a heavy 5-quart pot over medium-high until shimmering.
- 3
Brown lamb in batches without crowding, ~3 minutes per batch. Transfer to a plate.
- 4
Add onion to the pot. Cook, stirring, until soft and golden, ~5 minutes.
- 5
Stir in ginger and garlic. Cook until fragrant, ~1 minute.
- 6
Return lamb to pot. Add cardamom pods, peppercorns, and bay leaf.
- 7
Pour 4 cups water over lamb. Bring to a boil, then reduce to a gentle simmer.
- 8
Cover and simmer for 35–40 minutes until lamb is very tender and broth is rich.
- 9
Taste and adjust seasoning with salt and pepper. Remove from heat.
- 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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