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02 January 2013,01:36 by
J.Sujatha

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SPICED ROAST LAMB

Serves :
6

Preparation Time :
20 minutes

Cooking Time :
3 hours

Preparation Method :

  • Blend the ginger, garlic, lemon rind and juice, spices and salt. Spread the paste over the lamb and allow it to stand for an hour.
  • Process 3-4 tablespoons of the natural yogurt with the almonds and half of the sugar in a food processor.
  • Stir in the remaining yogurt and pour over the lamb. Cover the flameproof casserole tightly and leave for 1-2 days in the refrigerator.
  • Preheat the oven to 200°C/400°F/Gas Mark 6.
  • Before cooking bring the meat to room temperature. Sprinkle over the remaining sugar and cook, uncovered, in a preheated oven for about 25-30 minutes.
  • Cover, reduce the temperature to 180°C/350°F/Gas Mark 4 and cook for an hour or two, basting occasionally.
  • Sprinkle the saffron water over the meat and cook until very tender.
  • Remove the meat from the casserole, wrap it in foil and keep warm. Skim off the fat from the liquid in the casserole and boil the sauce until thick.
  • Place the meat on a warmed dish and pour over the sauce. Carve into thick slices and serve with Saffron Rice.

INGREDIENTS

  • 2.5 kg leg of lamb, skin and fat removed, pricked and incised
  • 250 grams natural yogurt
  • 150 grams whole unpeeled almonds
  • 50 grams brown sugar
  • 50 grams fresh root ginger, chopped
  • 100 ml lemon juice
  • 2 teaspoons cumin seeds
  • 5-6 cardamom pods, peeled
  • 3-4 cloves, ground to fine powder
  • 1 teaspoon turmeric
  • Few saffron strands, soaked in 3 teaspoon of boiling water
  • 6-7 garlic cloves
  • Grated rind of 1 lemon
  • Chili powder and salt, to taste
  • Saffron Rice, to serve

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