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Suggest a better description1. 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 1/2 hour. Reduce heat to 325 F and cook at 25 minutes to the pound, about 1-1/2 hours, until meat is tender. Recipe By : The Bombay Palace Cookbook Posted to MC-Recipe Digest V1 #251 Date: Sat, 19 Oct 1996 00:40:44 -0700 From: Rooby
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Serving Size: 1 Serving (312g) | ||
Recipe Makes: 8 | ||
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Calories: 699 | ||
Calories from Fat: 448 (64%) | ||
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Amt Per Serving | % DV | |
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Total Fat 49.8g | 66 % | |
Saturated Fat 21.2g | 106 % | |
Monounsaturated Fat 20.6g | ||
Polyunsanturated Fat 4.3g | ||
Cholesterol 194.1mg | 60 % | |
Sodium 171.3mg | 6 % | |
Potassium 813mg | 21 % | |
Total Carbohydrate 8.2g | 2 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 7.2g | ||
Protein 52.2g | 75 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 699
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