| 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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