Name: Saffron Baked Leg of Lamb
Ingredients: 1 1/2 kg Leg of lamb; 1 ts Saffron strands; 450 ml Boling water; 300 ml Natural yoghurt; 2 ts Salt; 1/2 ts Ground black pepper; 6 Cloves garlic, crushed; 6 Green chillies, chopped; 25 g Butter

Wrong ways to deal with guilt: 1. Deny that you are really guilty – “To stop feeling guilty, I need to throw off those antiquated standards [found in the Bible] and live by my own.” [Yet] what happens when you try to live by your own standards and you fail to keep even them? You are right back where you started. 2. Try to be a better person – Stop doing the behavior that is bothering your guilty conscience. [Yet] Most of us are not able to keep our [our resolutions] and our guilty feelings return. 3. Compare yourself to others – We…decide we don’t need to feel guilty as long as we can find someone who is acting worse than we are. [Yet] putting someone else down might give us momentary pleasure, but it doesn’t get rid of the nagging feeling that we haven’t measured up. [And when we realize our sin in doing this, it] just adds to our burden of guilt.

Timothy Lane

CATEGORY	CUISINE	TAG	YIELD
Meats	Indian	Indian, Meats	6	Servings

INGREDIENTS

1 1/2	kg	Leg of lamb
1	ts	Saffron strands
450	ml	Boling water
300	ml	Natural yoghurt
2	ts	Salt
1/2	ts	Ground black pepper
6		Cloves garlic, crushed
6		Green chillies, chopped
25	g	Butter

INSTRUCTIONS

Pound the saffron and mix it with the boiling water. Set aside. Trim all
the fat off the leg of lamb. Mix the yoghurt, salt, pepper, garlic and
chillies with a quarter of the saffron. Smear this mixture and the butter
all over the leg of lamb, then wrap it in cooking foil, to enclose all the
juices. Bake in a moderately hot oven (200c, 400F, gas 6) for 1 hour.
Unwrap the foil and pour another quarter of the saffron over the meat.
Continue cooking for a further 15 minutes, again wrapped in foil. Open the
foil and bake for a final 20 minutes. Shortly before serving, pour the
remaining saffron over the meat.
Source: The Best of Indian Cookery-Z. Shareef
Posted to EAT-L Digest 29 Dec 96
From:    "Imran C." <imranc@ONTHENET.COM.AU>
Date:    Tue, 31 Dec 1996 11:41:20 +1000

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