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Raan (roast Leg Of Lamb, Kashmiri Style)

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CATEGORY CUISINE TAG YIELD
Meats, Grains Indian Indian, Lamb 8 Servings

INGREDIENTS

5 lb Leg of lamb
3 Cloves garlic, mashed AND
1 Piece fresh ginger, size of
a walnut minced
1 t Salt
1 t Turmeric
1/2 t Ground cinnamon
1/2 t Ground cardamom
1/2 t Cayenne
1/4 t Ground cloves
1/2 t Saffron threads
3/4 c Yoghurt
2 T Blanched almonds
2 T Blanched pistachios
1 T Honey

INSTRUCTIONS

Trim all fat from lamb, and, using a sharp knife, make slits all over
the leg. 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. 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. It is best to marinate the meat for two days in  the
refrigerator, or at least overnight. Cover loosely. 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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 593
Calories From Fat: 355
Total Fat: 39.4g
Cholesterol: 189.9mg
Sodium: 452.9mg
Potassium: 769.4mg
Carbohydrates: 3.2g
Fiber: <1g
Sugar: 2.3g
Protein: 53.2g


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