Ingredients

  • 6 lbs. lamb leg trim off fat
  • Marinade
  • 125 grams fresh ginger root chopped
  • 12 cloves garlic
  • 1 tablespoon lemon zest
  • 5 tablespoons lemon juice
  • 2 teaspoons cumin seed ground
  • 1 tablespoon cardamom, whole ground
  • 8 clove, whole ground
  • 1 teaspoon turmeric
  • ½ tablespoon chili powder
  • 1 tablespoon salt
  • 150 grams almonds unblanched
  • 2 tablespoons brown sugar
  • 300 milliliters yogurt greek
  • ½ teaspoon saffron
  • 2 tablespoons boiling water

Directions

1. Prick lamb all over, then make several deep gashes.
2. Put marinade ingredients in blender and purée. Spread purée over lamb. Set aside 1 hour.
3. Blend almonds and brown sugar until smooth, then add 1/2 of yogurt and purée. Blend in remaining yogurt. Spread over lamb. Cover pan and chill in refrigerator for 48 hours.
4. Preheat oven to 220*C/GM 7/425*F. Bring lamb to room temperature. Roast for 15 minutes, uncovered. Lower temperature to 150*C/GM 2/300*F and roast for 2 hours. Remove from oven and transfer lamb to platter. Cover with foil. Remove excess fat from pan, then stir in saffron and water. Boil for 15 minutes until reduced by half.
5. Serve lamb with sauce poured over.

Notes
Serving Ideas:Original serves 8-10.


Categories
Lamb, main course
Keywords
Lamb, main course
MacGourmet downloadLeg of Lamb Curry (Raan). To import, drag image to your MacGourmet recipe box.