Yakhni

Ingredients

• •Meat
• •Yogurt
• •Whole spices

Steps

1. 1Place the meat in a heavy pot with whole spices such as bay leaf, black cardamom, cloves, and cinnamon, along with enough water to cover it generously.
2. 2Bring to a boil, skim off any scum that rises to the surface, then reduce the heat and simmer covered for about 45 minutes to an hour until the meat is tender.
3. 3Strain the broth if you prefer a cleaner yakhni, reserving both the meat and the flavorful stock.
4. 4Whisk yogurt in a separate bowl until smooth, then temper it gradually with a few spoonfuls of the hot broth to bring it to a similar temperature before combining, which helps prevent curdling.
5. 5Return the meat and broth to the pot, stir in the tempered yogurt slowly over low heat, and simmer gently for another 15 to 20 minutes without letting it boil hard.
6. 6Season with salt and, if desired, a little ground fennel or ginger powder for extra warmth.
7. 7Serve hot as a light, tangy curry alongside steamed rice.