| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
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 |
T |
Plain yogurt of of 1 pint |
| 2 |
T |
Cumin, ground |
| 2 |
t |
Coriander, ground |
| 3 |
t |
Cayenne |
| 3 1/2 |
t |
Salt |
| 1/2 |
T |
Whole cloves |
| 16 |
|
Whole cardamom |
| 1 |
|
Stick cinnamon |
| 10 |
|
Whole black peppercorns |
|
|
Whole almonds |
|
|
Golden raisins |
| 24 |
|
urs later: Heat 6 tablespoons of vegetable oil in , urs later: Heat 6 tablespoons of vegetable oil in pan and add |
INSTRUCTIONS
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. (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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