Indian Lamb in Yogurt Sauce

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Indian Lamb in Yogurt Sauce Ingredients

1 Whole leg of lamb,partially	3 ts Cayenne
GROUP A	3 1/2 ts Salt
2 oz Almonds	GROUP C
8 oz Onion,chopped	1/2 tb Whole cloves
8 c Garlic	16 Whole cardamom
4 Inch fresh ginger, in small	1 Stick cinnamon
4 Whole green chile,chopped	10 Whole black peppercorns
3 tb Plain yogurt of of 1 pint	DECORATIONS
GROUP B	Whole almonds
2 tb Cumin,ground	Golden raisins
2 ts Coriander,ground

Instructions for Indian Lamb in Yogurt Sauce

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 1/2 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. Its 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 MC-Recipe Digest V1 #236 Date: Tue, 8 Oct 1996 21:26:04 +0100 From: tpogue@IDS2.IDSONLINE.COM (terry pogue)

Main Ingredient: LambCuisine: Uncategorized

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