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Spicy Roasted Lamb
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1 forequarter of lamb (5 to 8 lb)
2 oz Almonds, blanched
1/2 lb Onions, coarsely chopped
8 Garlic cloves, peeled
20 fl Yoghurt, plain
2 tbsp Ground cumin seed
4 tsp Ground coriander seed
1/2 tsp Cayenne pepper
3 1/2 tsp Salt
6 tbsp Vegetable oil
1/2 tsp Whole cloves
16 Cardamom pods
1 Small cinnamon stick
10 Peppercorns
1 tsp Paprika
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1. With a very sharp knife cut criss-cross into the meat.
2. Grind the rest of the ingredients in the food processor into a paste.
3. Rub the spice mixture all over the meat, cover and refrigerate over night.
4. Preheat the oven to 450 degree F, place the lamb onto a baking dish and roast for 5 minutes.
5. Reduce heat to 325 degree F and cook for 3 hours or until the meat is tender, basting every 15 minutes with the juices in the baking dish.
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Preparation Time: |
Serves: 6 |
| Recipe Origin: India |
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Submitted by: |
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Baovan Truong
Washington
United States |
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| This recipe has been viewed 7893 times. |
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