Course : Curry
Serves: 1
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2 pounds fresh lean lamb shoulder -- sliced
2 cups water
6 whole cloves
1 teaspoon ground cumin seeds
1 teaspoon ginger powder
2 teaspoons ground fennel seeds
3 pieces bay leaves
1 cup thick yogurt
2 tablespoons sour cream
4 pieces cardamom pods -- crushed
1 tablespoon ghee
1 medium onion -- minced
1 tablespoon finely chopped fresh ginger
1 dash saffron
1 teaspoon salt to taste

Preparation / Directions:

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.

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