Kashmiri roast yakhni

1 Servings

Ingredients

Quantity Ingredient
1 tablespoon Black peppercorns
2 tablespoons Cayenne pepper
2 tablespoons Poppy seeds; white
1 Garlic clove (it's supposed to be \"gold garlic\")
2 teaspoons Ginger paste
2 Onions
1 tablespoon Almonds
1 small Piece dried coconut
½ Nutmeg
Salt to taste
1 Lamb leg (about 3 kg.); cut into 4 pieces
250 grams Ghii
1½ kilograms Dahi
6 Cardamoms; black
3 Cinnamon sticks
4 Bay leaves (Indian tez patta)
1 Lump hing; soaked in 1/2 C. hot water
2 tablespoons Fennel seed
500 grams Potatoes; small

Directions

(from the Kashmiri book in India) 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.

WHAT ABOUT THE POTATOES AND FENNEL? SOMETHING SEEMS TO BE MISSING HERE! I bet the fennel is a printing/trascription mistake and there isn't really supposed to be any fennel in this. And the potatoes are probably just afterthought/accompaniment, dumped into the pot to cook with the roast during last 30 minutes or so.

Posted to CHILE-HEADS DIGEST V4 #139 by Brent Thompson <brent@...> on Sep 29, 1997

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