| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Grains | Femina, Meat, Femina1 | 6 | servings | |
INGREDIENTS
| 1 | Leg of lamb; slit along the | |
| ; length (1.5 kg) | ||
| 2 | ts | Salt; (10 g) |
| 4 | ts | Raw papaya paste; (20 g) |
| 4 | ts | Ginger paste; (20 g) |
| 2 | ts | Garlic paste; (10 g) |
| 1/4 | c | Red wine; (or malt vinegar) |
| ; (60 ml) | ||
| 250 | g | Chicken mince; (from the breast) |
| 50 | g | Cheddar or processed cheese; grated |
| 75 | ml | Cream |
| 12 | Pistachios; blanched and halved | |
| 1 | sm | Red bell pepper; chopped |
| 1 | Green chilli | |
| 1/2 | ts | Black pepper powder; (2 g) |
| Salt to taste | ||
| 3 | g | Mint leaves; chopped |
| 1 | Sprig rosemary | |
| (optional); chopped | ||
| 1 | ts | Chilli powder; (5 g) |
| Oil to baste the leg | ||
| 3 | Cardamom | |
| 3 | Cloves | |
| 1 | Black cardamom | |
| 1 | Stick cinnamon | |
| 1 | Star anise | |
| 6 | Rose petals | |
| 75 | g | Ghee |
| 3 | Cardamom | |
| 2 | Black cardamom | |
| 1 | Clove | |
| 2 1/2 | Cm cinnamon | |
| 1 | Bay leaf | |
| 3 | ts | Ginger paste; (15 g) |
| 2 | ts | Garlic paste; (10 g) |
| Cashewnut paste | ||
| 1 | l | Clear mutton stock |
| 1/2 | ts | Chilli powder; (2 g) |
| 1/2 | c | Curd; beaten (120 ml) |
| 3 | Onions; sliced, fried till | |
| ; crisp and crumbled | ||
| ; (125 g) | ||
| 5 | g | Mint leaves; chopped |
| 3 | g | Coriander leaves; chopped |
| Salt to taste | ||
| 1/4 | ts | Patthar ka phool powder; (1 g) |
| 1 | g | Rose petal powder |
| A few strands saffron; dissolved in a | ||
| ; little lukewarm | ||
| ; water | ||
| 15 | g | Cashewnuts |
| 15 | g | Poppy seeds |
| 15 | g | Chironji |
| 7 | g | Coriander seeds |
INSTRUCTIONS
THE MARINADE THE FILLING TO BRAISE THE GRAVY CASHEWNUT PASTE FORCEFULLY rub, as in massage, the lamb leg, inside and out, with salt. Repeat the process with raw papaya paste, ginger paste and garlic paste and finally with vinegar. (Each of these ingredients should be rubbed separately and not as a mixture.) Reserve for one-and-a-half hours. Put the chicken mince in a food processor or blender, add cheese, pulse for a few seconds. Add cream in a steady stream and pulse with little bursts until a fine mousse is obtained. Remove to a bowl, add the remaining ingredients and mix well. Prise open the pockets and stuff the filling into the leg. Using the trussing needle and string, stitch the open ends. Bind the stuffed leg with string to retain the shape whilst cooking. Baste with butter and prick with a needle. Forcefully rub, as in massage, the lamb leg with the red chillies, followed by oil. Arrange the leg in a roasting tray, add the remaining ingredients and enough water to cover the leg. Braise in a pre-heated oven (275O F) for two hours. Remove and discard the liqueur. Rub again with oil and keep aside. Roast each of the ingredients for the cashewnut paste separately on a medium hot tawa, and grind to a smooth paste adding about 1 1/4 cups water. Heat ghee in a large flat pan. Season with cardamom, black cardamom, cloves, cinnamon and bay leaf. Stir over medium heat until the green cardamom changes colour. Add ginger paste and garlic paste, stir over continued in part 2
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