| 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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