Yield: 8 Servings
|5 pounds||Leg of lamb|
|3 \N||Cloves garlic; mashed, AND|
|1 \N||Piece fresh ginger, size of a walnut; minced|
|½ teaspoon||Ground cinnamon|
|½ teaspoon||Ground cardamom|
|¼ teaspoon||Ground cloves|
|½ teaspoon||Saffron threads|
|2 tablespoons||Blanched almonds|
|2 tablespoons||Blanched pistachios|
1. Trim all fat from lamb, and, using a sharp knife, make slits all over the leg.
2. Combine the garlic/ginger paste and the salt with the cumin, turmeric, cinnamon, cardamom, cayenne, cloves, and lemon juice to make a paste. If paste seems too thick, add more lemon juice. Spread the paste over the meat, forcing into each slit.
3. Soak the saffron threads in hot water for five minutes. 4. In a blender or food processor put the yoghurt, the blanched nuts and the saffron threads with their water, and puree. Coat the lamb with the puree. Drizzle honey over the meat.
5. It is best to marinate the meat for two days in the refrigerator, or at least overnight. Cover loosely.
6. Preheat oven to 450 F and roast lamb in a covered baking dish (use foil wrap if necessary) for ½ hour. Reduce heat to 325 F and cook at 25 minutes to the pound, about 1-½ hours, until meat is tender.
Recipe By : The Bombay Palace Cookbook Posted to MC-Recipe Digest V1 #251 Date: Sat, 19 Oct 1996 00:40:44 -0700 From: Rooby <rooby@...>
NOTES : Lamb roasted in this way is traditionally served at room temperature, but may be served hot if preferred.