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Kashmiri Roast Yakhni

Madhuri.Dixit's picture
Kashmiri Roast Yakhini has a lovely taste. Kashmiri Roast Yakhini gets its taste from lamb leg filled with mixture of peppercorns, cayenne, pepper powder, and poppy seeds. Kashmiri Roast Yakhini is inspired by many food joints across the world.
  Lamb leg 1
  Black peppercorns 1 Tablespoon
  Cayenne pepper 2 Tablespoon
  Poppy seeds 2 Tablespoon
  Garlic 1 Clove (5 gm)
  Ginger paste 2 Teaspoon
  Onions 2
  Dried coconut 1
  Almonds 2
  Nutmeg 1⁄2
  Salt To Taste
  Ghee 250 Gram
  Curd 1 1⁄2 Kilogram
  Black cardamoms 6
  Cinnamon sticks 3
  Bay leaves 4
  Asafoetida 1 Teaspoon
  Fennel seeds 2 Tablespoon
  Potatoes 500 Gram

Grind to a fine paste the peppercorns, cayenne pepper powder, poppy seeds, garlic, ginger, onions, almonds, coconut, nutmeg and salt.
Make gashes in the meat and fill with the ground paste.
Put meat into a pan with ghee, curd, cardamoms, cinnamon and bay leaves and cook on medium heat.
Turn meat occasionally and sprinkle with asafoetida, adding water or curd if necessary.
As the meat becomes tender, reduce heat.
Simmer and cook covered, till meat becomes absolutely soft and juicy.

Recipe Summary

Difficulty Level: 
Main Dish

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Kashmiri Roast Yakhni Recipe