| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Indian | Lamb | 8 | Servings |
INGREDIENTS
| 1 | Whole leg of lamb,partially bones | |
| 2 | oz | Almonds |
| 8 | oz | Onion,chopped |
| 8 | c | Garlic |
| 4 | Inch fresh ginger, in small pieces | |
| 4 | Whole green chile,chopped | |
| 3 | tb | Plain yogurt of of 1 pint |
| 2 | tb | Cumin,ground |
| 2 | ts | Coriander,ground |
| 3 | ts | Cayenne |
| 3 1/2 | ts | Salt |
| 1/2 | tb | Whole cloves |
| 16 | Whole cardamom | |
| 1 | Stick cinnamon | |
| 10 | Whole black peppercorns | |
| Whole almonds | ||
| Golden raisins |
INSTRUCTIONS
GROUP A GROUP B GROUP C DECORATIONS In a food processor or blender mix GROUP A In a bowl stir the pint of yogurt (minus the 3 tablespoons) until creamy and smooth. Then add the Group A paste and Add GROUP B Now, put this mixture over, around, and in the leg of lamb. Use a glass pan and cover with plastic film. Refridgerate for 24 hours. Glass is used to avoid the possible chemical changes in the yogurt. 24 Hours later: Heat 6 tablespoons of vegetable oil in pan and add (when hot but not smoking) GROUP C A few seconds in hot oil and you pour the spices and hot oil over the lamb. Cover it all with foil and bake at 400F for 1 1/2 hours then uncover for 45 minutes. Decorate with whole almonds and golden raisins. Then give it a final 5 minutes to finish in the oven. I did a flower with the almonds as petals and raisins for the center. Then arranged two rows of each down the sides. Notes: This is my very favorite Indian Lamb Recipe. It's always a hit with guests. Very succulent very pretty. Per serving: 207 Calories; 11g Fat (43% calories from fat); 12g Protein; 20g Carbohydrate; 31mg Cholesterol; 1075mg Sodium Recipe By: Terry Pogue Posted to MC-Recipe Digest V1 #236 Date: Tue, 8 Oct 1996 21:26:04 +0100 From: tpogue@IDS2.IDSONLINE.COM (terry pogue)
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