| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Dairy, Grains | Spice, The, Trail | 4 | Servings | |
INGREDIENTS
| 2 | kg | Leg of lamb, any membrane |
| and | ||
| excess fat removed | ||
| 4 | T | Sunflower or vegetable oil |
| 2 | Onions, finely chopped | |
| 1 | Pinches saffron strands | |
| pounded | ||
| 1 | T | Hot milk |
| 1/4 | Sized unripe papaya | |
| skinned seeded and | ||
| pureed with a | ||
| Little water | ||
| 150 | g | Natural yoghurt |
| 1 | T | Ginger paste |
| 1 | T | Garlic paste |
| 1 1/2 | t | Salt or to taste |
| 1/2 | t | Ground cinnamon |
| 1/2 | t | Ground clove |
| 1/2 | t | 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. DISCLAIMER© Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 156
Calories From Fat: 122
Total Fat: 13.8g
Cholesterol: <1mg
Sodium: 878.2mg
Potassium: 140.8mg
Carbohydrates: 8.2g
Fiber: 1.7g
Sugar: 3.6g
Protein: 1.1g