Kashmiri Raan

Ingredients:

1 tbsp poppy seeds
4 cloves
2 tbsp dessicated coconut
3 pieces of mace
2 onions chopped
1/2 nutmeg
2 tsp ginger/ garlic paste
2 tsp red chilly powder
15 almonds blanched and chopped
2 tsp salt2 sticks cinnamon
1 tbsp aniseed
6 green cardamoms
1 kg. 500 gms leg of lamb
3 black cardamoms
1/2 cup oil
1 cup yogurt
4-5 cups of water

Preparation:

Place all the ingredients, from the poppy seeds to the aniseed, in a blender and blend to a smooth paste. Then prick the leg of lamb, with a fork, on all sides. Cover the lamb well with the paste. Heat the oil, put the leg inside and fry it on all sides. Now add the water and continue cooking till the leg of lamb is tender and the oil floats on top. It takes about 1 & 1/2 hour for the leg to get tender.