Kashmiri roast yakhni (Leg of lamb with spicy coating)

Ingredients
1 lamb leg (About 3kg, cut into 4 pieces)
1.5kg yoghurt (dahi, creamy)
250g ghee
½ nutmeg
2 tsp ginger paste
2 onions
2 tbs cayenne pepper
2 tbs poppy seeds (white)
1 tbs black peppercorns
1 garlic clove (preferably 'gold garlic')
1 tbs almonds
1 small piece dried coconut
6 cardamoms (black)
3 cinnamon sticks
4 bay leaves (Indian tez patta)
1 lump asafoetida (hing), soaked in 1/2 cup hot water
Salt to taste

Method
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 ghee, dahi, cardamoms, cinnamon, and bay leaves, then cook on medium heat. Turn meat occasionally and sprinkle with hing water, adding water or dahi if necessary. As meat becomes done, reduce heat. Meat should be absolutely tender when done.

- Recipe provided by reader Joseph Mohd Rouf

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