| 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.
A Message from our Provider:
“Many people give thanks to God when He gives. Job gave thanks when He took.”