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Kashmiri Roast Yakhni Recipe


Kashmiri Roast YakhniCourse:
Main course, Side dishes
Preparation Time:
45 mins to 1 hr
Cuisine:
Indian Cuisine
Equipments:
The Equipment Used To Prepare Kashmiri Roast Yakhni Are Fennel, Knife, Bowl, Skillet And Pan.
Skill Level:
Intermediate

Kashmiri Roast Yakhni 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

Preparation Method for Kashmiri Roast Yakhni Recipe

  • Cut the meat into little piece which has enough nibble. Presently expel the seeds from the dark cardamom and keep aside.
  • In a skillet which is moderately profound include meat pieces and fennel powder, ginger powder, dark cardamom, inlet departs and pepper powder. Contingentupon the delicacy of the meat include 1 some water.
  • Spread the vessel and let the meat cook for quite a while.
    Presently make sure that the meat is dry and delicate. The water ought to be retained and dissipated from the meat. In a different bowl whisk some yogurt, flour and salt.
  • Blend this blend and add it to the meat which is being cooked in the skillet. Sauté till the blend become smooth like sauce and afterward expel from heat.
  • Take another skillet and blend spread, squashed cardamom and cloves.
  • Blend them for a minute.Now pour the softened spread over the meat and blend well so the margarine adheres to the meat protuberances.
  • Cook the meat irregularities for 10-15 minutes and after that serve them on a plate alongside rice or roti.

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