Indian cuisine · Soups & Stews

Yakhni Shorba

Pale Kashmiri lamb broth, thickened with whisked yogurt and spiced with fennel and ginger powder.

Ingredients · for 4 servings

• 600 g bone-in lamb
• 600 g yogurt (10%)
• 2 tsp fennel seeds (ground)
• 1 tsp ginger powder
• 4 cardamom pods
• 3 cloves and 2 bay leaves
• 1 cinnamon stick
• 3 tbsp ghee
• 1 tsp cumin seeds
• 1 tbsp dried mint
• Salt

Instructions

1. Cut the lamb into pieces of about 5 cm, rinse in cold water and bring to a boil with 1.5 l water, the bay leaves, cinnamon stick, cloves and 1 tsp salt.
2. Bring to a boil once, skim off the foam and simmer covered over low heat for 50–60 min. until the meat is tender and a clear broth has formed.
3. Whisk the yogurt completely smooth in a bowl so it won't curdle later, and lightly crush the cardamom pods.
4. Heat the ghee in a second pot, let the cumin seeds and cardamom sizzle in it for 30 sec., then stir in the fennel and ginger powder and immediately deglaze with 2 ladles of hot broth.
5. Add the yogurt spoon by spoon over low heat, stirring constantly, then pour in the remaining broth with the meat and simmer gently uncovered for 10–12 min. until the soup is silkily thickened.
6. Season with salt, rub the dried mint between your fingers over the top and serve hot in warmed bowls.