Kashmiri Roast Yakhni
| Yield: | 1 Servings |
| Categories: |
| 1 | tb | Black peppercorns |
| 2 | tb | Cayenne pepper |
| 2 | tb | Poppy seeds; white |
| 1 | Garlic clove (it's supposed to be "gold garlic") | |
| 2 | ts | Ginger paste |
| 2 | Onions | |
| 1 | tb | Almonds |
| 1 | sm | 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 |
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