Indian lamb in yogurt sauce

Yield: 8 Servings

Measure Ingredient
1 whole leg of lamb --
8 cloves garlic
1 4" piece fresh ginger -- in
4 whole green chile --
1 stick cinnamon

: partially bones

: GROUP A

2 oz almonds

8 oz onion -- chopped

: -small pieces

: chopped

3 TB plain yogurt of of 1 pint

: GROUP B

2 TB cumin -- ground

2 ts coriander -- ground

3 ts cayenne

3½ ts salt

: GROUP C

½ TB whole cloves

16 whole cardamom

10 whole black peppercorns

: DECORATIONS

: whole almonds

: golden raisins

In a food processor or blender mix GROUP A In a bowl stir the pint of yogurt (minus the 3 tablespoons) until creamy and smooth. Then add the Group A paste and

Add GROUP B

Now, put this mixture over, around, and in the leg of lamb. Use a glass pan and cover with plastic film. Refridgerate for 24 hours.

Glass is used to avoid the possible chemical changes in the yogurt.

24 Hours later: Heat 6 tablespoons of vegetable oil in pan and add (when hot but not smoking)

GROUP C A few seconds in hot oil and you pour the spices and hot oil over the lamb. Cover it all with foil and bake at 400F for 1 ½ hours then uncover for

45 minutes.

Decorate with whole almonds and golden raisins. Then give it a final 5 minutes to finish in the oven.

I did a flower with the almonds as petals and raisins for the center.

Then arranged two rows of each down the sides.

Recipe By : Terry Pogue

From: Mastercook Mac

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