Indian Lamb in Yogurt Sauce

* Exported from MasterCook Mac *

Indian Lamb in Yogurt Sauce

Recipe By : Terry Pogue
Serving Size : 8 Preparation Time :0:00
Categories : Lamb

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 whole leg of lamb -- partially bones
GROUP A
2 ounces almonds
8 ounces onion -- chopped
8 cloves garlic
4 inch piece fresh ginger -- in small pieces
4 whole green chile -- chopped
3 tablespoons plain yogurt of of 1 pint
GROUP B
2 tablespoons cumin -- ground
2 teaspoons coriander -- ground
3 teaspoons cayenne
3 1/2 teaspoons salt
GROUP C
1/2 tablespoon whole cloves
16 whole cardamom
1 stick cinnamon
10 whole black peppercorns
DECORATIONS
whole almonds
golden raisins

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.



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Per serving: 207 Calories; 11g Fat (43% calories from fat); 12g Protein; 20g
Carbohydrate; 31mg Cholesterol; 1075mg Sodium

NOTES : This is my very favorite Indian Lamb Recipe. It's always a hit with
guests. Very succulent very pretty.