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Raan Masaledar – Whole Leg Of Lamb In A Spicy

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CATEGORY CUISINE TAG YIELD
Meats, Grains, Vegetables Indian Indian, Lamb, Main dish, Meats 6 Servings

INGREDIENTS

5 lb Lamb, leg of
2 oz Almonds, blanched
1/2 lb Onions, coarsely chopped
8 Garlic cloves, peeled
4 Cubes ginger, 1" peeled
chopped coarsely
4 Green chillies, chopped
20 Yoghurt, plain
2 T Cumin seed, ground
4 t Coriander seed, ground
1/2 t Cayenne pepper
3 1/2 t Salt
1/2 t Garam masala
6 T Vegetable oil
1/2 t Whole cloves
16 Cardamom pods
1 Cinnamon stick, 2" long
10 Peppercorns, black
4 T Sultana raisins
1/2 oz Almonds, blanched slivered

INSTRUCTIONS

Make sure that all the fat has been trimmed from the outside of the
leg and that most of the fell (parchment-like white skin) has been
pulled off. Put the leg in a baking dish made, preferably, of pyrex  or
stainless steel. Put the 2 oz. almonds, onions, garlic, ginger,  green
chillies, and 3 tablespoons of the yoghurt into the container  of a
food processor or blender and blend until you have a paste. Put  the
remaining yoghurt into a bowl. Beat lightly with a fork or a  whisk
until it is smooth and creamy. Add the paste from the  processor, the
cumin, coriander, cayenne, salt and garam masala. Mix.  Push some of
the spice paste into all the openings in the lamb. Be  quite generous.
(I forgot to say, you need to ask the butcher to make  a deep pocket to
hold a "stuffing", in this case, some spice paste  mixture, or make a
pocket yourself) Spread the paste evenly on the  underside of the leg
(the side that originally had less fat.) Now,  using a small, sharp,
pointed knife make deep slashes in the meat,  and push in the spice
paste with your fingers. Turn the leg over so  its outer side (the side
that was once covered with fat) is on the  top. Spread a very thick
layer of paste over it. Again, make deep  slashes with the knife and
push the spice paste into the slashes.  Pour all the remaining spice
paste over and around the meat. Cover  with plastic cling film and
refrigerate for 24 hours. Take the baking  dish with the meat out of
the refrigerator and let the meat come to  room temperature. Remove the
cling film. Heat the oil in a small  frying pan over a medium flame.
When hot, put in the cloves,  cardamom, cinnamon and peppercorns. When
the cloves swell - this  takes just a few seconds - pour the hot oil
and spices over the leg  of lamb. (My note: I found the spices jumped
and spat in the oil  quite a lot - make sure your arms and counter are
well protected)  Preheat the oven gas mark 6, 400 F. Cover the baking
dish tightly  either with its own lid or with a large piece of
aluminium foil.  Bake, covered, for 1 hour 30 minutes. Remove the foil
and bake  uncovered for 45 minutes. Baste 3-4 times with the sauce
during this  period. Scatter, or arrange in a pattern, the sultanas and
the 1/2  oz. almonds over the top of the leg and bake for another 5-6
minutes.  Remove the baking dish from the oven and let it sit in a warm
place  for 15 minutes. Take the leg out of the pan and set it on a warm
platter. Spoon off all the fat from the top of the sauce. Use a
slotted spoon and fish out all the whole spice in the sauce. Discard
the spices. Pour the sauce around the leg. My Notes: I served the
sauce separately, in a gravy boat. It is delicious!

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 988
Calories From Fat: 642
Total Fat: 71.9g
Cholesterol: 253.3mg
Sodium: 1578.9mg
Potassium: 1202.3mg
Carbohydrates: 9.4g
Fiber: 3g
Sugar: 2.3g
Protein: 74g


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