| 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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