Recipe - Indian Lamb In Yogurt Sauce

1 Whole leg of lamb,partially
bones

GROUP A
2 ounce Almonds
8 ounce Onion,chopped
8 cup Garlic
4 Inch fresh ginger, in small
pieces
4 Whole green chile,chopped
3 tablespoon Plain yogurt of of 1 pint

GROUP B
2 tablespoon Cumin,ground
2 teaspoon Coriander,ground
3 teaspoon Cayenne
3 One half teaspoon Salt

GROUP C
One half tablespoon 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 One half 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.
Notes: This is my very favorite Indian Lamb Recipe. It's always a hit with
guests. Very succulent very pretty.
Per serving: 207 Calories; 11g Fat (43% calories from fat); 12g Protein;
20g Carbohydrate; 31mg Cholesterol; 1075mg Sodium

Recipe By: Terry Pogue

Posted to MCRecipe Digest V1 #236

Date: Tue, 8 Oct 1996 21:26:04 +0100

From: tpogue@IDS2.IDSONLINE.COM (terry pogue)