Recipe CookBook

Lamb in Yogurt Sauce

Ingredients:

1 whole leg of lamb

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 tbs plain yogurt of of 1 pint

GROUP B

2 tbs /var/www/hin -- ground

2 ts coriander -- ground

3 ts cayenne

3 1/2 ts salt

GROUP C

1/2 tb whole cloves

16 whole cardamom

1 stick cinnamon

10 whole black peppercorns

DECORATIONS

whole almonds

golden raisins

Serves 8

Method:

In a food processor or blender mix GROUP A

In a bowl stir the pint of yogurt (minus the 3 tablespoons) until creamy n smooth. Then add the Group A paste n Add GROUP B

Now, put this mixture over, around, and in the leg of lamb. Use a glass pan and cover with plastic film. Refrigerate 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. Try a flower with the almonds as petals and raisins for the center. Then arrange two rows of each down the sides.