Indian Lamb In Yogurt Sauce
Ingredients| 1 1 whole leg of lamb -- |
|
|---|
: partially bones
: group a
2 oz almonds
8 oz onion -- chopped
8 cloves garlic
1 4" piece fresh ginger -- in
: -small pieces
4 whole green chile --
: chopped
3 TB plain yogurt of of 1 pint
: GROUP B
2 TB cumin -- ground
2 ts coriander -- ground
3 ts cayenne
3 1/2 ts salt
: GROUP C
1/2 TB whole cloves
16 whole cardamom
1 stick cinnamon
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 1/2
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
Servings: 8
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