Maaz Yakkhn Cooked yoghurt recipe
information
Lamb flavoured with aniseed and ginger powder
ingredients
1 kg (2.2 lb) Assorted lamb pieces
20 cups (5 litres) 160 fl oz Water
1 1/2 tbsp (27 g) Garlic (lasan), ground
Salt to taste
10 Green cardamom (choti elaichi)
4 Black cardamom (badi claichi)
5 Cloves (laung)
2 1/2 tsp (5 g) Aniseed (saunf) powder
2 1/2 tsp (5 g) Ginger powder (sonth)
1/2 cup (100 g) 3 1/2 oz Ghee
4 cups (800 ml) 28 fl oz Cooked yoghurt
1 1/2 tbsp (37 g) Onion paste, fried
1 tsp (2 g) Black cumin (shahijeera) seeds
1 1/2 tsp (3 g) Dry mint (pudina) leaves
20 cups (5 litres) 160 fl oz Water
1 1/2 tbsp (27 g) Garlic (lasan), ground
Salt to taste
10 Green cardamom (choti elaichi)
4 Black cardamom (badi claichi)
5 Cloves (laung)
2 1/2 tsp (5 g) Aniseed (saunf) powder
2 1/2 tsp (5 g) Ginger powder (sonth)
1/2 cup (100 g) 3 1/2 oz Ghee
4 cups (800 ml) 28 fl oz Cooked yoghurt
1 1/2 tbsp (37 g) Onion paste, fried
1 tsp (2 g) Black cumin (shahijeera) seeds
1 1/2 tsp (3 g) Dry mint (pudina) leaves
method
1. In a deep pan, boil the water with lamb. Remove the scum that rises from time to time. When the water is clean, add the garlic and salt and cook until the lamb is half done.
2. Remove the pan from the heat, take out the lamb pieces and wash them in cold water. Keep aside. Strain the stock and collect it in a deep pan. Add the lamb and bring the mixture to the boil.
3. Add the green and black cardamom, cloves, aniseed powder, ginger powder, ghee, cooked yoghurt and onion paste. Mix well. Cover with a lid and continue to cook until the lamb is tender and the gravy is of a sauce-like consistency.
4. Sprinkle the black cumin seeds and dry mint leaves. Mix well.
2. Remove the pan from the heat, take out the lamb pieces and wash them in cold water. Keep aside. Strain the stock and collect it in a deep pan. Add the lamb and bring the mixture to the boil.
3. Add the green and black cardamom, cloves, aniseed powder, ginger powder, ghee, cooked yoghurt and onion paste. Mix well. Cover with a lid and continue to cook until the lamb is tender and the gravy is of a sauce-like consistency.
4. Sprinkle the black cumin seeds and dry mint leaves. Mix well.
serving amount
serves: 4 - 6
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