- 18 Mar 2018
- Local time
- 2:36 PM
- Christchurch New Zealand
This is supposed to be a real treat if you're an Indian. It's my wife's birthday tea Sunday night and she spotted this recipe from Margaret fultons book. ( mg,the same as your book) it's marinaded for 48'hrs so I'd better get started. Pics to follow
- 12.5kg (5 1b) leg of lamb, skin and fat removed
- 60g (2 oz) fresh ginger, chopped
- 6 cloves garlic
- rind of I lemon
- juice of 2 lemons
- 2 teaspoons cumin seeds
- 6 cardamom, peeled
- 1 tsp ground cloves
- 1 tsp turmeric
- 1 ½ teaspoons chilli powder
- 1 tbsp salt 1 cup natural yogurt
- 150 g (1 ⅓ cups) whole, unpeeled almonds
- 4 tbsp brown sugar
- 1 tsp saffron threads, soaked in 3 tsp boiling water
- Prick the lamb all Over with a fork and make about 12 deep cuts.
- Blend the ginger, garlic, lemon rind and juice, spices and salt in an electric blender or food processor.
- Spread over the lamb and leave to stand for 1 hour in a flameproof casserole.
- Blend 4 tablespoons of the yogurt with the almonds and 2 tablespoons of the sugar. Stir in the remaining yogurt and pour over the lamb.
- Cover tightly and leave for 48 hours in the refrigerator. Let the meat return to room temperature.
- Sprinkle over the remaining sugar and cook, uncovered, in a preheated hot oven, 220°C (425°F), for 30 minutes.
- Cover, lower the temperature to 160°C (325°F), and cook for 3 hours, basting occasionally.
- Sprinkle the saffron water over the meat and cook for a further 30 minutes or until very tender.
- Remove the meat from the pan: wrap it in foil and keep warm.
- Skim off the fat from the casserole and boll the sauce until thick.
- Place the meat on a dish and pour over sauce.
- Carve in thick slices to serve.
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