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Ingredientes
- 2 c. plain yogurt
- 4 x garlic cloves
- 1/3 c. coarsely-minced fresh ginger
- 2 tsp grnd coriander
- 2 tsp garam masala
- 1 tsp grnd cumin
- 1/2 tsp grnd allspice
- 1/2 tsp cinnamon
- 1/2 tsp Indian chili pwdr
- 1/2 tsp grnd cardamom
- 1/2 tsp grnd fenugreek
- 6 lb leg of lamb butterflied
Direcciones
- In workbowl of a food processor combine yogurt, garlic, ginger and spices. Process till it forms a smooth paste. In a shallow glass baking dish pour yogurt marinade over lamb and turn several times to coat. Cover and chill at least 6 hrs and up to 48 hrs.
- Light a charcoal grill or possibly preheat a stovetop grill till very warm. Add in lamb and grill, 25 to 30 min, or possibly till an instant-reading thermometer registers 130 to 135 degrees for rare meat, 140 to 145 degrees for medium.
- Remove to a carving board, cover loosely with foil and let meat rest for 10 to 15 min. Slice thinly to serve.
- This recipe yields 8 to 10 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 64g | |
| Recipe makes 8 servings | |
| Calories 45 | |
| Calories from Fat 20 | 44% |
| Total Fat 2.28g | 3% |
| Saturated Fat 1.32g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 8mg | 3% |
| Sodium 31mg | 1% |
| Potassium 128mg | 4% |
| Total Carbs 4.43g | 1% |
| Dietary Fiber 0.6g | 2% |
| Sugars 2.93g | 2% |
| Protein 2.47g | 4% |
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