Name: Shikha Singh's Marinated Raan (Leg of Lamb)
Ingredients: 2 kg Leg of lamb; any membrane and; ; excess fat removed; 4 tb Sunflower or vegetable oil; 2 lg Onions; finely chopped; 1 Pinches saffron strands; pounded; 1 tb Hot milk; 1/4 md Sized unripe papaya; skinned, seeded and; ; pureed with a; Little water; 150 g Natural yoghurt; 1 tb Ginger paste; 1 tb Garlic paste; 1 1/2 ts Salt or to taste; 1/2 ts Ground cinnamon; 1/2 ts Ground clove; 1/2 ts Ground cardamom

Jesus is not indifferent, unconcerned or unable to fulfill His promise. He knows after He returns there will be no opportunity for salvation. His so-called delay “as some count slowness” (2 Pet. 3:9) is a token of His mercy – giving people just a little more time to repent and trust Him. Jesus is being patient for His enemies to come to repentance. It was the same before His judgment with water. “When the patience of God kept waiting in the days of Noah” (1 Pet. 3:20). God is always looking to show mercy to the guilty (cf. Eze. 33:11).

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables, Dairy, Grains		The, Spice, Trail	4	servings

INGREDIENTS

2	kg	Leg of lamb; any membrane and
		; excess fat removed
4	tb	Sunflower or vegetable oil
2	lg	Onions; finely chopped
1		Pinches saffron strands; pounded
1	tb	Hot milk
1/4	md	Sized unripe papaya; skinned, seeded and
		; pureed with a
		Little water
150	g	Natural yoghurt
1	tb	Ginger paste
1	tb	Garlic paste
1 1/2	ts	Salt or to taste
1/2	ts	Ground cinnamon
1/2	ts	Ground clove
1/2	ts	Ground cardamom

INSTRUCTIONS

With a sharp knife, score the leg of lamb all over. Heat the oil over a
medium heat and fry the onions until they are well browned, then puree in a
blender.
Soak the saffron in the hot milk.
Now mix all the ingredients together to form a thick paste. Rub this paste
all over the lamb, cover and refrigerate for 24-36 hours. Bring it to room
temperature before cooking.
Preheat the oven to 180C/350F/gas 4. Place the leg of lamb in a warmed
roasting tin and cover with foil. Cook in the centre of the oven for 2
hours. Remove the foil and baste the meat generously with the pan juices.
Continue to cook for a further 35-40 minutes, basting frequently. Remove
from the oven and let it rest for 30 minutes. Cut into thick chunks and
serve with naan or pilau rice accompanied by a vegetable curry.
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