Spiced Leg of Lamb (Moghlai Raan)
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4 lb. leg of lamb
4 large onions
4 cloves garlic
2-inch fresh root ginger
1 tablespoon coconut, grated or desiccated
1 tablespoon ground almonds
2 teaspoons ground coriander seeds
2 teaspoons turmeric powder
2 teaspoons garam masala
1 teaspoon ground cummin seeds
2 teaspoons chilli powder
juice of 1 lemon
1 carton yoghurt
2 tablespoons tomato purée
4 cloves
salt to taste
1 tablespoon sultanas
How to make Spiced Leg of Lamb (Moghlai Raan)
METHOD:
Wash and trim the lamb. With a sharp knife remove the skin and fat. Now mince or grate very finely the onions, garlic and ginger. Put in a bowl and mix in the coconut, almonds, coriander, turmeric, garam masala, cummin seeds, chilli powder, lemon juice, yoghurt and tomato puree. Mix well. Make 5 gash¬es in the lamb and insert the cloves. Now spread the meat with the mixture and prick all over with a fork. Leave to marinate for at least four hours or overnight. Place meat with marinade in a roasting pan. Sprinkle with salt and sultanas and roast in a moderate oven, (375° F. — Gas Mark 5) for 2-3 hours until meat is very tender or, alternativ¬ely, pot roast in a large heavy pan. Baste with marinade occasionally while cooking.