Moghul-Style Roast Lamb
Ingredients:
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4 Large Onions, roughly chopped
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4 cloves Garlic, or 4 tsp Garlic Paste *
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2" Ginger Root, or 4 tsp Ginger Paste *
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2 tsp Ground Cumin *
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2 tsp Ground Coriander *
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2 tsp Turmeric *
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2 tsp Garam Masala *
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Juice of 1 Lemon
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4-6 Green Chillies
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3 Tbsp Ground Almonds *
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Salt, to taste
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1 Tbsp Almond Flakes *
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300ml Natural Yoghurt, beaten
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1.8kg Leg of Lamb
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8-10 Cloves *
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Description:
This is one of many fine examples of fabulous rich food once enjoyed by the Moghul emperors.
Instructions:
Place the first 11 ingredients in a food processor and blend to a smooth paste. Gradually add the yoghurt and blend. Grease a large baking tray and preheat the oven to 190C/375F/Gas mark 5.
Remove most of the fat and skin from the lamb. Using a sharp knife make deep pockets above the bone at each side of the thick end. Make deep diagonal gashes on both sides. Push cloves in to the meat at random. Push some of the spice mixture in to the pockets and spread the rest evenly all over the meat. Place the meat on the baking tray and cover the whole thing with foil. Roast for one and a half to two hours or till the meat is cooked to your taste, removing the foil for the last 10 minutes of cooking time.
Remove from the oven and allow to rest for 10 minutes before carving. Garnish with almond flakes and serve with grilled tomatoes.
