| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Indian |
Lamb, Indian |
8 |
Servings |
INGREDIENTS
| 5 |
lb |
Leg of lamb |
| 3 |
|
Cloves garlic; mashed, AND |
| 1 |
|
Piece fresh ginger, size of a walnut; minced |
| 1 |
ts |
Salt |
| 1 |
ts |
Turmeric |
| 1/2 |
ts |
Ground cinnamon |
| 1/2 |
ts |
Ground cardamom |
| 1/2 |
ts |
Cayenne |
| 1/4 |
ts |
Ground cloves |
| 1/2 |
ts |
Saffron threads |
| 3/4 |
c |
Yoghurt |
| 2 |
tb |
Blanched almonds |
| 2 |
tb |
Blanched pistachios |
| 1 |
tb |
Honey |
INSTRUCTIONS
1. Trim all fat from lamb, and, using a sharp knife, make slits all over
the leg.
2. Combine the garlic/ginger paste and the salt with the cumin, turmeric,
cinnamon, cardamom, cayenne, cloves, and lemon juice to make a paste. If
paste seems too thick, add more lemon juice. Spread the paste over the
meat, forcing into each slit.
3. Soak the saffron threads in hot water for five minutes. 4. In a blender
or food processor put the yoghurt, the blanched nuts and the saffron
threads with their water, and puree. Coat the lamb with the puree. Drizzle
honey over the meat.
5. It is best to marinate the meat for two days in the refrigerator, or at
least overnight. Cover loosely.
6. Preheat oven to 450 F and roast lamb in a covered baking dish (use foil
wrap if necessary) for 1/2 hour. Reduce heat to 325 F and cook at 25
minutes to the pound, about 1-1/2 hours, until meat is tender.
Recipe By : The Bombay Palace Cookbook
Posted to MC-Recipe Digest V1 #251
Date: Sat, 19 Oct 1996 00:40:44 -0700
From: Rooby <rooby@shell.masterpiece.com>
NOTES : Lamb roasted in this way is traditionally served at room
temperature, but may be served hot if preferred.
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