Kashmiri Roast Yakhni

from Brent Thompson


The recipe originally came from a Kashmiri cookbook that Brent came across while living in India.


  • 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
  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.

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