Kashmiri Goat Yakhni
A pale, gently spiced Kashmiri goat curry in a fennel, ginger and yoghurt sauce, made without onion, garlic or chilli.
- Time2 hr 30
- LevelMedium
- Costabout £4.00 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 1065kcal
- 8.3gcarbs
- 4.7gof which sugars
- 86.5gfat
- 50.4gsaturates
- 62.4gprotein
- 1.1gfibre
- 6.0gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Melt the ghee in a heavy pot over a medium heat. Add the cinnamon, both cardamoms, cloves, bay, peppercorns and fennel seeds and cook for 30 seconds.
0 min 30 s - 2
Add the goat and fresh ginger and cook for 10 minutes, turning, until the meat is sealed and just starting to colour. Do not brown it hard, the curry should stay pale.
10 min - 3
Pour in the hot water and salt, bring to a simmer, then cover and cook on low for 1 hour 30 minutes, until the goat is tender. Lamb shoulder needs about 1 hour.
90 min - 4
Whisk the yoghurt with the cornflour and cold water until smooth. Take the pot off the heat for 2 minutes, then stir in the yoghurt a spoonful at a time, stirring constantly so it does not split.
- 5
Return to a very low heat and stir for 3 minutes until it just reaches a gentle simmer. Add the ground fennel and ground ginger and cook uncovered at the gentlest simmer for 20 minutes, until the sauce is thick and the ghee shines on top.
20 min - 6
Stir in the crushed dried mint, rest for 10 minutes and serve with plain rice.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
