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 Kashmiri Roast Yakhni 
  • 1 leg Lamb
  • 1 tablespoon Black peppercorns
  • 2 teaspoons Red chilli powder
  • 1 teaspoon Turmeric powder
  • 2 tablespoon Poppy seeds
  • 1 teaspoon Garlic paste
  • 2 teaspoons Ginger paste
  • 2 medium Onions
  • 1 tablespoon Almonds
  • 1 small Coconut (dried)
  • 1/2 Nutmeg
  • 1 1/2 kg Curd
  • 6 Cardamoms (black)
  • 3 Cinnamon
  • 4 Bay leaves
  • 5-6 tablespoons Ghee
  • Salt (As per taste)
Grind together the black pepper, poppy seeds, garlic, ginger, onions, almonds, coconut and nutmeg. Mix in the red chilli and turmeric powders. Make small cuts in the meat pieces and fill them up with the paste.

Heat ghee in a pan, add the cardamoms, cinnamon and bay leaves. Then add well beaten curd. Saute for a few minutes. Add the meat pieces, cook on a low flame adding water whenever necessary till the meat is thoroughly cooked.

Serve hot.

Other Details
Serves: 5 Time: 60 mins.

Rating: Not rated yet.

Category: Main Course | State: Jammu and Kashmir | Submitted by: System


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