Pound the saffron and mix it with the boiling water. Set aside. Trim all the fat off the leg of lamb. Mix the yoghurt, salt, pepper, garlic and chillies with a quarter of the saffron. Smear this mixture and the butter all over the leg of lamb, then wrap it in cooking foil, to enclose all the juices. Bake in a moderately hot oven (200c, 400F, gas 6) for 1 hour. Unwrap the foil and pour another quarter of the saffron over the meat. Continue cooking for a further 15 minutes, again wrapped in foil. Open the foil and bake for a final 20 minutes. Shortly before serving, pour the remaining saffron over the meat. Source: The Best of Indian Cookery-Z. Shareef Posted to EAT-L Digest 29 Dec 96 From: "Imran C."
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|Serving Size: 1 Serving (386g)|
|Recipe Makes: 6|
|Calories from Fat: 417 (64%)|
|Amt Per Serving||% DV|
|Total Fat 46.4g||62 %|
|Saturated Fat 21g||105 %|
|Monounsaturated Fat 18.4g|
|Polyunsanturated Fat 3.6g|
|Cholesterol 181.8mg||56 %|
|Sodium 201mg||7 %|
|Potassium 920.1mg||24 %|
|Total Carbohydrate 10.1g||3 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 8.8g|
|Protein 48g||69 %|
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Calories per serving: 655
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