Yield: 4 servings
Measure | Ingredient |
---|---|
2 kilograms | Leg of lamb; any membrane and |
\N \N | ; excess fat removed |
4 tablespoons | Sunflower or vegetable oil |
2 larges | Onions; finely chopped |
1 \N | Pinches saffron strands; pounded |
1 tablespoon | Hot milk |
¼ medium | Sized unripe papaya; skinned, seeded and |
\N \N | ; pureed with a |
\N \N | Little water |
150 grams | Natural yoghurt |
1 tablespoon | Ginger paste |
1 tablespoon | Garlic paste |
1½ teaspoon | Salt or to taste |
½ teaspoon | Ground cinnamon |
½ teaspoon | Ground clove |
½ teaspoon | Ground cardamom |
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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Carlton Food Network
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