| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Indian | Taste4 | 8 | servings |
INGREDIENTS
| 2 | c | Plain yogurt |
| 4 | Garlic cloves | |
| 1/3 | c | Coarsely-chopped fresh ginger |
| 2 | ts | Ground coriander |
| 2 | ts | Garam masala |
| 1 | ts | Ground cumin |
| 1/2 | ts | Ground allspice |
| 1/2 | ts | Cinnamon |
| 1/2 | ts | Indian chili powder |
| 1/2 | ts | Ground cardamom |
| 1/2 | ts | Ground fenugreek |
| 6 | lb | Leg of lamb; butterflied |
INSTRUCTIONS
In workbowl of a food processor combine yogurt, garlic, ginger and spices. Process until it forms a smooth paste. In a shallow glass baking dish pour yogurt marinade over lamb and turn several times to coat. Cover and refrigerate at least 6 hours and up to 48 hours. Light a charcoal grill or preheat a stovetop grill until very hot. Add lamb and grill, 25 to 30 minutes, or until an instant-reading thermometer registers 130 to 135 degrees for rare meat, 140 to 145 degrees for medium. Remove to a carving board, cover loosely with foil and let meat rest for 10 to 15 minutes. Slice thinly to serve. This recipe yields 8 to 10 servings. Source: "TASTE with David Rosengarten - (Show # TS-4758) - from the TV FOOD NETWORK" S(Formatted for MC5): "06-30-1999 by Joe Comiskey - joecomiskey@netzero.net" Recipe by: David Rosengarten Converted by MM_Buster v2.0l.
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