| 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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