Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        fresh lean lamb shoulder -- sliced
   2      cups          water
   6                    cloves
   1      teaspoon      ground cumin seeds
   1      teaspoon      ginger powder
   2      teaspoons     ground fennel seeds
   3                    bay leaves
   1      cup           thick yogurt
   2      tablespoons   sour cream
   4                    cardamom pods -- crushed
   1      tablespoon    ghee
   1      medium        onion -- minced
   1      tablespoon    finely chopped fresh
                        ginger
                        a pinch of saffron
                        salt to taste

Preparation:

In a saucepan, bring the lamb, water, cloves, cumin, ginger powder, fennel seeds, bay leaves to a boil on high heat. Reduce the heat to medium, cover and cook the lamb until it is tender. This should take about 35 minutes. There should be about half a cup of water left when the lamb is finished cooking. If the water dries up while cooking, add another half cup of water to it. Stir once or twice to ensure that the lamb does not stick to the pan and burn. Add yogurt and sour cream to the lamb and stir well. Raise heat to medium high and boil. Then add cardamom and salt. Remove from heat and set aside. In a separate pan, heat the ghee, fry the onions and ginger until golden brown and add to the lamb. Now, add saffron to the lamb, stir cover and cook for 10 minutes. Yakhni improves in flavor if kept overnight and then served.