Recipe - Raan (Roast Leg Of Lamb Kashmiri Style)

5 pound Leg of lamb
3 Cloves garlic; mashed, AND
1 Piece fresh ginger, size of
a walnut; minced
1 teaspoon Salt
1 teaspoon Turmeric
One half teaspoon Ground cinnamon
One half teaspoon Ground cardamom
One half teaspoon Cayenne
One fourth teaspoon Ground cloves
One half teaspoon Saffron threads
Three fourths cup Yoghurt
2 tablespoon Blanched almonds
2 tablespoon Blanched pistachios
1 tablespoon Honey

1. Trim all fat from lamb, and, using a sharp knife, make slits all over
the leg.

2. Combine the garlic/ginger paste and the salt with the cumin, turmeric,
cinnamon, cardamom, cayenne, cloves, and lemon juice to make a paste. If
paste seems too thick, add more lemon juice. Spread the paste over the
meat, forcing into each slit.

3. Soak the saffron threads in hot water for five minutes. 4. In a blender
or food processor put the yoghurt, the blanched nuts and the saffron
threads with their water, and puree. Coat the lamb with the puree. Drizzle
honey over the meat.

5. It is best to marinate the meat for two days in the refrigerator, or at
least overnight. Cover loosely.

6. Preheat oven to 450 F and roast lamb in a covered baking dish (use foil
wrap if necessary) for One half hour. Reduce heat to 325 F and cook at 25
minutes to the pound, about 1One half hours, until meat is tender.
Recipe By : The Bombay Palace Cookbook

Posted to MCRecipe Digest V1 #251

Date: Sat, 19 Oct 1996 00:40:44 0700

From: Rooby rooby@shell.masterpiece.com

NOTES : Lamb roasted in this way is traditionally served at room
temperature, but may be served hot if preferred.