Recipe - Kashmiri Roast Yakhni

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

(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 CHILEHEADS DIGEST V4 #139 by Brent Thompson
brent@hplbct.hpl.hp.com on Sep 29, 1997