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Naat Yakhn

A hearty lamb and yogurt curry with mild flavours of cardamom and cockscomb flower extract.
Prep Time30 mins
Cook Time1 hr 15 mins
Course: Main Course
Cuisine: Kashmiri
Keyword: Mild lamp and yogurt curry


  • Stock Pot


  • 750 gms Lamb shank or Lamb Curry Piecess
  • 2 ½ liters water
  • 1 ¼ tsp crushed garlic
  • Salt to taste
  • 8 nos green cardamoms
  • 4 nos black cardamoms
  • 6 nos cloves
  • 1 tsp turmeric powder
  • ½ tsp dry ginger powder
  • 1 ½ Tbsp onion paste-fried
  • 1 cup yogurt
  • 2 tsp Kashmiri red chilli powder-dissolved in 1/2 cup water
  • ½ cup Ghee
  • ½ cup dry cockscomb (mawal flowers-heated with 1/2 cup water; extract
  • ½ tsp black cumin seeds
  • ½ tsp dry mint leaves


  • Bring the water to a boil in a stockpot.
  • Add the lamb and remove the scum that rises to the surface.
  • When the water is clear, add the garlic and continue to boil for 4-5 minutes.
  • Add the salt and cook until the lamb is half done.
  • Add the green and black cardamoms, cloves, turmeric powder, ginger powder, onion paste, yogurt, red chilli in water and ghee.
  • Mix well, reduce heat and cook covered until the lamb is tender.
  • Add the cockscomb flower extract and black cumin seeds.
  • Mix well and sprinkle dry mint leaves.
  • Serve hot with steamed rice.


Mawal flower can be substituted with Ratanjot extract.

Fodniche Varan

Maharashtrian style tempered dal
Course: Lentils
Cuisine: Maharashtrian
Keyword: Comfort food


For pressure cooking:

  • ½ cup Toor dal or split pigeon peas
  • 1 ½ cups Water
  • ¼ teaspoon Turmeric powder

For varan:

  • Salt to taste
  • 1 teaspoon Jaggery

For tempering:

  • 2 teaspoon Ghee
  • ½ teaspoon Cumin seeds
  • ½ teaspoon red chili powder
  • a pinch Asafoetida


Pressure cooking the Dal

  • Wash Toor dal under running cold water till water runs clear.
  • Soak the dal in enough water for at least 30 minutes.
  • After 30 minutes, discard soaking water.
  • Add dal to the pressure cooker with 1 ½ cups of water and turmeric powder.
  • Close the lid, put the weight on and cook it on medium heat for 3-4 whistles, open the lid once the pressure is released.
  • Mash or hand blend the dal till smooth.

Making Varan

  • Add salt and jaggery to the dal. The dal needs to be thin consistency but not too watery, add water to get the desired consistency.
  • Turn the heat to medium and bring the dal to a simmer.
  • Let it simmer for 4-5 minutes.

Making the tempering

  • Heat the ghee or oil in a small frying pan.
  • Once hot add cumin seeds and let them sizzle.
  • As seeds sizzle, turn off the stove, wait for a few seconds.
  • Then add red chilli powder and asafoetida.
  • Immediately add the tempering to the dal. Stir well.
  • Serve hot with steamed rice.