For the yakhni:
Ina pressure cooker add the meat, 2 cups water, a pinch of salt. Pressure cook it (2 whistles). Keep it aside.
For the saffron infused milk:
In a pan heat 1 cup milk with a pinch of saffron. Let the saffron leave its color and aroma. Take it off the heat and keep aside.
For the curry base:
In a wok (Kadhai) add 1 Tbsp oil, 9 green cardamoms and 5 cloves. let them change color.
Now add the onion puree and garlic. Saute till golden brown. Now add turmeric, coriander powder and salt.
Add the curd and saffron infused milk. Cook for 1-2 minutes.
Now add the pressure cooked meat. Simmer. Add the pepper and coriander leaves. Cover the pan and cook 10 minutes or till the meat is soft and tender.
Serve with Kashmiri pulao.
Key Ingredients: lamb meat, Salt, Saffron, milk, vegetable oil, green cardamom, cloves, onion, garlic, turmeric, rock salt, coriander powder, yogurt, black pepper, coriander leaves