Wazwan Yakhni Lamb

Ingredients

• 800 g bone-in lamb, cut into pieces
• 2 cups full-fat yoghurt, whisked smooth
• 2 tsp fennel seed powder (saunf)
• 1 tsp dry ginger powder (sonth)
• 4 green cardamoms
• 2 black cardamoms
• 1 cinnamon stick
• 4 tbsp mustard oil
• salt to taste

Instructions

1. 1

   Heat mustard oil to smoking point. Let it cool slightly then add whole spices and fry 1 minute.

   💡 Tip: Smoking mustard oil removes its pungency.

   5 min
2. 2

   Add lamb pieces and brown on all sides on high heat.

   💡 Tip: Do not rush the browning — it builds flavour.

   15 min
3. 3

   Add fennel powder, dry ginger and salt. Stir for 3 minutes.

   5 min
4. 4

   Add whisked yoghurt one tablespoon at a time, stirring constantly to prevent curdling.

   15 min
5. 5

   Add 2 cups water, cover and slow cook on low heat for 60 minutes until lamb is tender.

   60 min