| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Indian | Indian, Meats | 6 | Servings |
INGREDIENTS
| 1 1/2 | kg | Leg of lamb |
| 1 | t | Saffron strands |
| 450 | Boling water | |
| 300 | Natural yoghurt | |
| 2 | t | Salt |
| 1/2 | t | 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
A Message from our Provider:
“The great mystery is not unanswered prayer; it’s unfinished prayer”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 537
Calories From Fat: 334
Total Fat: 37.1g
Cholesterol: 176.5mg
Sodium: 918.7mg
Potassium: 668mg
Carbohydrates: 1.1g
Fiber: <1g
Sugar: <1g
Protein: 46.7g