Kashmiri Roast Yakhni (From The Kashmiri Book In India)
indian, kasmir, lamb
1 tablespoon black peppercorns
2 tablespoon cayenne pepper
2 tablespoon poppy seeds, white
1 garlic clove
2 teaspoon ginger paste
2 onions
1 tablespoon almonds
1 small piece dried coconut
1/2 nutmeg
1 salt to taste
1 lamb, leg (about 3 kg.),
1 cut into 4 pieces
250 gm ghii
1 1/2 kg dahi
6 cardamoms, black
3 cinnamon sticks
4 bay leaves (indian tez
1 patta)
1 lump hing, soaked in 1/2 c.
1 hot water
2 tablespoon fennel seed
500 gm potatoes, small
Grind together: black pepper, cayenne, poppy seeds, garlic, ginger, onions, almonds, coconut, nutmeg, and salt. Make slashes in the meat and fill with spice/onion paste.
Put meat into a pan with ghii, dahi, cardamoms, cinnamon, and bay leaves, then cook on medium heat. Turn meat occasionally and sprinkle with hing water, adding water or dahi if necessary. As meat becomes done, reduce heat. Meat should be absolutely tender when done. From: Brent Thompson Date: 19 Dec 96 Chile-Heads List Ä
Yield: 1 servings