Roast Yakhni (leg of lamb with a spicy coating) is a popular gourmet delicacy from the Kashmiri cuisine. Cuisines of Jammu and Kashmir especially excel in the preparation of non-vegetarian dishes and more so in the meat based dishes with lamb being preferred over others. For centuries, lamb has been the traditional meat of Easter and springtime. This was because good lamb was only available in the spring. Now, good lamb is available year round, so whether you are looking for a traditional Easter dish or a great festival meal, consider a flame roasted leg of lamb. There is a great deal of versatility in this cut and a slow roasted on a grill keeps the lamb tender and moist, while adding so many flavor. Roast Yakhni being a traditional delicacy from the Kashmiri cuisine; is rich dish full of flavors and taste due its liberal use of spices, condiments and curd. Other characteristics of Kashmiri cuisine is the liberal use of the expensive saffron or kesar, which is widely produced in the state. The roast yakhni or leg of lamb is nice coated in a spice paste made with poppy seeds, coconut, almonds, yoghurt and garam masala; marinated for few hours. To grill a great leg of lamb always starts with a marinade. Choose a marinade that has plenty of strong flavors to make it luscious and juicy. Lemon, ginger, garlic and fresh herbs like coriander and mint (pudina) are good flavors to work with. The marinade should be juicy enough to help carry the flavors deep into the meat. Marinating overnight makes an excellent roast yakhni (leg of lamb with a spicy coating). Let the leg of lamb with a spicy coating sit at room temperature for 30 to 45 minutes before you put it on the grill. Roasting depends upon the size of the leg but slow roasting makes it more flavorful. Slow cooking also known as dumpukht is a popular method of cooking during the Moghul era mainly used by the Royal chefs usually used to cook elaborate and rich non-vegetarian delicacies. To prepare this scrumptious roast yakhni (leg of lamb with a spicy coating), grind together black pepper, cayenne, poppy seeds, garlic, ginger, onions, almonds, coconut, nutmeg and salt. Make slashes in the meat and fill with spices/ onion paste and marinate for some time. Place the meat in a pan with ghee, beaten yoghurt, cardamoms, cinnamon and bay leaves and then cook on medium heat. Turn meat occasionally and sprinkle little hing water, adding water or dahi if necessary. As meat become soft and done, reduce heat. The meat should be absolutely tender when done. The roast yakhni is ready to be served. Serve the roast yakhni with mint coriander chutney, crisp potatoes and the salad. Roast Yakhni is an authentic delicacy which was specially served to the Nawabs. Nawab means king in Urdu and Hindi so is the dish too King size. This dish is for a true celebration and a festive dinner meal fit for a king and large size gathering which is surely a crowd pleaser. Served with rice pilaf and raita it takes a bit of work and preparation time but it is well worth the effort. So next time if you are planning to eat good and rich food then do try this dish which is exotic and aromatic to taste. Click on the below link for detailed recipe: https://www.vahrehvah.com/Roast+Yakhni+-+Leg+of+lamb+with+a+spicy+coating+:2235 Generally Roast yakhni is served on special occasions like wedding and special festivities and gatherings. Traditionally Yakhni is a class of foods found from Greece to the Indian subcontinent. In South Asian cuisine, yakhni is a kind of soup or stock often served over pilaf (pulao). In countries like Greek, Turkey and Persia, yakhni is a stew of meat, fish or vegetables in a browned onion base with tomatoes and olive oil. Kashmiri Yakhni is an exotic Yogurt based Fennel and ginger powder gravy. Yakhni usually cooked with Lamb (Gosht Yakhni) or Chicken (Murgh Yakhni), cooked with rice (Yakhni Pulao to serve with other gravy dishes), can add vegetable Koftas to the gravy too, is a treat for the senses! It is a thin cream colored sauce with aromatic spices and unbelievably fragrant, is made with Yogurt as a base with spices like –Fennel seeds, cinnamon, cardamom, cloves, and vibrant and sweet red Kashmir chilli pd. To this basic sauce, you can add chicken, Lamb, Meat balls and vegetable Koftas of your choice.