Naat Yakhn or yogurt lamb curry is a comforting yogurt based lamb curry cooked in mawal flowers, black and green cardamoms, onion paste and dry mint leaves quintessentially Kashmiri!


  • 700 gm assorted lamb-cut into large pieces
  • 2 1/2 liters water
  • 1 1/4 tsp ground garlic
  • Salt to taste
  • 8 green cardamoms
  • 4 black cardamoms
  • 6 cloves
  • 2 tsp turmeric powder
  • 1/2 tsp dry ginger powder
  • 1 1/2 Tbsp onion paste-fried
  • 1 cup yogurt
  • 2 tsp Kashmiri red chilli powder-dissolved in 1/2 cup water
  • 1/2 cup desi ghee
  • 1/2 cup dry cockscomb (mawal) flowers-heated with 1/2 cup water; extract
  • 1/2 tsp black cumin seeds
  • 1/2 tsp dry mint leaves


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