Lahndi is a type of Pashtun salt-cured meat consumed during harsh winter months. It is mostly associated with the cuisines of Afghanistan and Pakistan. Lahndi is usually made from lamb or mutton, but there are regions where beef is also used. The preparation of this delicacy begins in November when specially selected and fattened lambs and sheep are slaughtered in accordance with strict Islamic laws (halal).

The wool is plucked by hand in order to preserve the skin, and the remaining hair is singed. The meat (with skin) is cut into smaller chunks, rubbed with salt and asafoetida preservative, strung on poles, and left in a small, ventilated room to dry in the cold air for up to a month.

When the meat is dry, lahndi can be eaten on its own or as an ingredient in other dishes, mostly pilafs.