Name: Lamb Madhuban
Ingredients: 2 ts Cumin powder; 2 ts Hot madras curry powder; 2 ts Coriander powder; 2 ts Paprika powder; 6 Jalapeno chilies finely chpd; Fresh chopped coriander; 25 cl Vegetable oil; 750 cl Natural yoghurt; 4 Sticks cinnamon; 8 Cardamom pods; 8 Cloves; 1 ts Nutmeg; 1 Piece root ginger thumb size; 6 Cloves garlic; Leg of lamb with bone; 2 c Malt vinegar; Salt; 1 Medium size onion; 1/2 Medium size green pepper; 1 Slice lemon; 25 cl Natural yoghurt; 50 cl Pure red grape juice; 1 tb Ghee; 2 ts Ginger; 2 ts Garlic puree; 1 ts Cumin powder; 1 ts Garam masala; 1 ts Curry powder; 1 ts Paprika; 1 c Ground almonds

Many theologians use the word “vicarious” to describe Christ’s atonement. This word means “acting on behalf of” or “representing another” and is used to describe “something performed or suffered by one person with the results accruing to the benefit or advantage of another.” The vicarious atonement of Christ means He was acting as a representative for a specific group of people (the elect) who would receive a direct benefit (salvation) as the result of His death.

Unknown Author

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Meats, Eggs	Indian	Indian, Main dish	4	Servings

INGREDIENTS

2	ts	Cumin powder
2	ts	Hot madras curry powder
2	ts	Coriander powder
2	ts	Paprika powder
6		Jalapeno chilies finely chpd
		Fresh chopped coriander
25	cl	Vegetable oil
750	cl	Natural yoghurt
4		Sticks cinnamon
8		Cardamom pods
8		Cloves
1	ts	Nutmeg
1		Piece root ginger thumb size
6		Cloves garlic
		Leg of lamb with bone
2	c	Malt vinegar
		Salt
1		Medium size onion
1/2		Medium size green pepper
1		Slice lemon
25	cl	Natural yoghurt
50	cl	Pure red grape juice
1	tb	Ghee
2	ts	Ginger
2	ts	Garlic puree
1	ts	Cumin powder
1	ts	Garam masala
1	ts	Curry powder
1	ts	Paprika
1	c	Ground almonds
		Salt to taste
2		Beaten eggs
2	ts	Butter
		Handful flaked almonds
		Handful sultanas

INSTRUCTIONS

MARINADE
MAIN INGREDIENTS
INGREDIENTS FOR SAUCE
INGREDIENTS FOR GARNISH
Wash the leg of lamb.   Mix together a solution of 1 tsp salt with 2 cups
of malt vinegar.  Massage the solution into the lamb and leave for 10
minutes.
Dry roast the cinnamon sticks, cardamom pods, cloves, nutmeg, root ginger
and garlic.  Grind to a fine powder in a pestle and mortar.
Place the fresh coriander and jalapeno chillies in a liquidiser and blend
for 2 minutes.  Add the remaining marinade ingredients, including the
powdered dry roast spices, and liquidise into a paste.
Rinse the lamb with clean cold water.  Sear the lamb deeply on both sides
and place on a baking tray.  Coat the lamb with marinade. Slice the onion
and green pepper and place on top of the lamb add the lemon and cover in
foil.  Leave to marinade for 1 1/2 hours.  Cook in a preheated oven at 190C
/ 375F / Gas mark 5 for 1 1/2 hours or until the lamb begins to separate
from the bone.
Mix all the garnish ingredients up and spread on the lamb 10 minuted before
it is due to come out the oven.
Wizz all the sauce ingredients and pour over the lamb 5 minutes before
serving and cover to warm through.
Posted to MM-Recipes Digest V4 #287 by Matt <recipes@cableinet.co.uk> on
Nov 03, 1997

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