Roast Yakhni

Description

 * Ethnicity - Kashmiri, North Indian
 * Type of Meal - Party, Lunch, Dinner

Ingredients

 * 1 Tbs. black peppercorns
 * 2 Tbs. cayenne pepper
 * 2 Tbs. poppy seeds, white
 * 1 garlic clove (it's supposed to be "gold garlic")
 * 2 tsp. ginger paste
 * 2 onions
 * 1 Tbs. almonds
 * 1 small piece dried coconut
 * 1/2 nutmeg
 * salt to taste
 * 1 lamb, leg (about 3 kg.), cut into 4 pieces
 * 250 gms ghii
 * 1.5 kg. dahi (yoghurt, creamy)
 * 6 cardamoms, black
 * 3 cinnamon sticks
 * 4 bay leaves (Indian tez patta)
 * 1 lump hing, soaked in 1/2 C. hot water

Directions

 * 1) Grind together: black pepper, cayenne, poppy seeds, garlic, ginger, onions, almonds, coconut, nutmeg, and salt.
 * 2) Make slashes in the meat and fill with spice/onion paste.
 * 3) Put meat into a pan with ghii, dahi, cardamoms, cinnamon, and bay leaves, then cook on medium heat.
 * 4) Turn meat occasionally and sprinkle with hing water, adding water or dahi if necessary.
 * 5) As meat becomes done, reduce heat. Meat should be absolutely tender when done.