This sumptuous Indian dish was originally made to tenderise the
tough hind legs of a goat, considered inferior to the tender front limbs. The flavours work brilliantly with lamb, however, and the recipe is easy dont be put off by the overnight marination. The leftovers are sensational the next day in sandwiches or salads. SERVES 6-8 PREPARATION 45MIN COOKING 2hr SKILL LEVEL EASY By Leanne Kitchen Give it 4.5/5
G IVE IT 0.5/5 G IVE IT 1/5 G IVE IT 1.5/5 G IVE IT 2/5 G IVE IT 2.5/5 G IVE IT 3/5 G IVE IT 3.5/5 G IVE IT 4/5 G IVE IT 4.5/5 G IVE IT 5/5 AVERAGE: 4.5 (1 VOTE) Ingredients 1 x 2.5 kgleg of lamb ground pepper, to taste 1large pinch of saffron threads 2 tbspground almonds 1 tbsphoney, warmed 250 ml(1 cup) Greek style yogurt 60 ml( cup) ghee 2cinnamon sticks, broken in half 8cardamom pods, bruised 1 tspcloves 35 g( cup) slivered almonds Marinade 3cloves of garlic, chopped 1 tspsalt 1 tbspchopped ginger 3 tspground cumin 1 tspgaram masala tspeach chilli powder and turmeric 2 tbsplemon juice 1 tbspvegetable oil Cook's notes Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified. Instructions Resting time 20 minutes Marinating time 8 hours You will need to begin this recipe a day ahead. Trim all fat and silver skin from the lamb. Using a small sharp knife, make deep incisions all over the lamb. Combine all the marinade ingredients in a small food processor and process, scraping down the sides occasionally, until a coarse paste forms. Rub the paste all over the lamb, pushing it into the incisions as you go. Season the lamb with ground pepper. Place lamb in a non-reactive dish. In a bowl, stir together the saffron, ground almonds, honey and yoghurt and pour over the lamb. Turn the lamb to coat in the yoghurt mixture then cover with plastic wrap and marinate for 8 hours or up to 24 hours. Preheat oven to 180C. Transfer the lamb to a roasting dish large enough to fit it snugly and spoon the yoghurt mixture over it. Heat the ghee in a small frying pan over medium, add the whole spices and cook, tossing the pan, for 2 minutes or until spices are fragrant. Pour the mixture over the lamb, scatter over the slivered almonds, then cover the dish loosely with foil. Roast lamb for 2-2 hours, or until juices are still running a little pink, and adding a few tablespoons of water to the dish occasionally to stop the yoghurt mixture catching around the edges. Remove the lamb from the oven and rest for 20 minutes then serve, carved in thick slices.
Photography by Alan Benson. Styling by Sarah OBrien. Food preparation by Nick Banbury.
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