Title: Kashmiri Roast Yakhni (From the Kashmiri Book in India)
Categories: Indian Kasmir Lamb
Yield: 1 Servings

1	tb	Black peppercorns
2	tb	Cayenne pepper
2	tb	Poppy seeds, white
1		Garlic clove
2	ts	Ginger paste
2		Onions
1	tb	Almonds
1		Small piece dried coconut
1/2		Nutmeg
		Salt to taste
1		Lamb, leg (about 3 kg.),
		Cut into 4 pieces
250	g	Ghii
1 1/2	kg	Dahi
6		Cardamoms, black
3		Cinnamon sticks
4		Bay leaves (Indian tez
		Patta)
1		Lump hing, soaked in 1/2 C.
		Hot water
2	tb	Fennel seed
500	g	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

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