Yakhni

Lamb or mutton pieces slow-cooked in a fragrant, pale yoghurt gravy built with fennel seeds, asafoetida, dry ginger, and cardamom — no chilli, no tomato, no colour. The Kashmiri Pandit preparation at its most refined: white, aromatic, and delicate, relying entirely on the fennel-hing combination for its distinctive flavour. The yoghurt is whisked into the cooking broth slowly so it does not curdle, producing a silky, pale sauce.