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Lamb Yakhni

Serves 4
  • Steps
  • Ingredients

Steps

  • Heat a pressure cooker on the browning setting.
  • For the Pressure Cooked Lamb, place the oil into the bowl of the pressure cooker. Season the lamb with salt and place into pressure cooker and sear on both sides until browned. Add the spices and cook until spices are toasted and fragrant, about 1 – 2 minutes.
  • Add 600ml of water and cook on high pressure for 8 minutes.
  • Release the pressure and uncover. Allow to cool slightly then remove the lamb and set aside, reserving the cooking liquid. Cut the lamb into 3 point portions. Set aside.
  • For the Garam Masala, place the spices into a small frypan and cook over a medium heat, stirring continuously, until fragrant and toasted, about 2 minutes. Remove from the heat and set aside to cool slightly.
  • Transfer to a spice grinder and process to a fine powder. Set aside.
  • For the Yakhni Sauce, place the yoghurt, 2 tablespoons Garam Masala, rice flour and lamb stock into a medium saucepan and whisk together to combine. Add the bay leaves and cardamom, place over a medium heat and bring to the boil.
  • Reduce the heat, add the lamb portions and simmer until sauce has reduced, about 10 minutes. Remove from the heat and set aside, covered to keep hot.
  • For the Peas Pulao, place the rice and 2 cups of water into a small saucepan. Cover and cook over low heat under the rice is tender. Uncover and fluff the rice with a fork.
  • Meanwhile, place the cumin seeds into a small frypan and stir over a low heat until fragrant and toasted, about 1 minute. Add the ghee and stir through. Add the peas and cook until bright green. Remove from the heat and add to the rice. Season with salt and stir through.
  • To serve, place the Yakhni and Peas Pulao into separate bowls and place onto a thali or serving tray.

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