Lahndi Meat: A Winter Delicacy from Balochistan

Lahndi Meat is a simple dish reflective of Balochistan's extreme climate and rough terrain. It is normally enjoyed by tribesmen during the winter, as it is eaten to keep warm. It has now become a popular winter delicacy all over Pakistan.

The best time to prepare Lahndi is December, due to cooler temperatures that aid in meat preservation along with the abundance of fresh meat available during this time. The preparation time for Lahndi meat takes up to 15 days, but varies depending on how cold the region gets.

Cooking Lahndi is a two-step process involving double boiling of the meat. The first boil removes salt and preservatives, while the second adds a blend of herbs and spices for flavor enhancement.

Once prepared, Lahndi produces a delectable soup that accompanies the dish, resulting in a satisfying and hearty stew.

Lahndi can be served alongside rice, kak bread or naan.

In Balochistan, milk is frequently transformed into qurut as a preservation technique to minimize food waste. Notably, qurut stands as an eco-conscious choice, demanding less processing than industrial cheese and subsequently lowering carbon emissions.

Qurut is a long-lasting ingredient and is regularly added in soups, stews or savory dishes to enhance and add a sour note to dishes.