Yield: 1 Servings
|1 tablespoon||Black peppercorns|
|2 tablespoons||Cayenne pepper|
|2 tablespoons||Poppy seeds; white|
|1 \N||Garlic clove (it's supposed to be \"gold garlic\")|
|2 teaspoons||Ginger paste|
|1 small||Piece dried coconut|
|\N \N||Salt to taste|
|1 \N||Lamb leg (about 3 kg.); cut into 4 pieces|
|6 \N||Cardamoms; black|
|3 \N||Cinnamon sticks|
|4 \N||Bay leaves (Indian tez patta)|
|1 \N||Lump hing; soaked in 1/2 C. hot water|
|2 tablespoons||Fennel seed|
|500 grams||Potatoes; small|
(from the Kashmiri book in India) Grind together: black pepper, cayenne, poppy seeds, garlic, ginger, onions, almonds, coconut, nutmeg, and salt. Make slashes in the meat and fill with spice/onion paste.
Put meat into a pan with ghii, 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.
WHAT ABOUT THE POTATOES AND FENNEL? SOMETHING SEEMS TO BE MISSING HERE! I bet the fennel is a printing/trascription mistake and there isn't really supposed to be any fennel in this. And the potatoes are probably just afterthought/accompaniment, dumped into the pot to cook with the roast during last 30 minutes or so.
Posted to CHILE-HEADS DIGEST V4 #139 by Brent Thompson <brent@...> on Sep 29, 1997