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Ingredientes
- 1 whl leg of lamb,partially bones
- 2 ounce Almonds
- 8 ounce Onion,minced
- 8 c. Garlic
- 4 x Inch fresh ginger, in small pcs
- 4 whl green chile,minced
- 3 Tbsp. Plain yogurt of of 1 pint
- 2 Tbsp. Cumin,grnd
- 2 tsp Coriander,grnd
- 3 tsp Cayenne
- 3 1/2 tsp Salt
- 1/2 Tbsp. Whole cloves
- 16 whl cardamom
- 1 stk cinnamon
- 10 whl black peppercorns Whole almonds Golden brown raisins
Direcciones
- In a food processor or possibly blender mix GROUP A In a bowl stir the pint of yogurt (minus the 3 Tbsp.) till creamy and smooth. Then add in the Group A paste and Add in GROUP B
- Now, put this mix over, around, and in the leg of lamb. Use a glass pan and cover with plastic film. Refridgerate for 24 hrs. Glass is used to avoid the possible chemical changes in the yogurt.
- 24 Hrs later: Heat 6 Tbsp. of vegetable oil in pan and add in
- (when warm but not smoking) GROUP C A few seconds in warm oil and you pour the spices and warm oil over the lamb. Cover it all with foil and bake at 400F for 1 1/2 hrs then uncover for 45 min.
- Decorate with whole almonds and golden brown raisins. Then give it a final 5 min 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.
- Notes: This is my very favorite Indian Lamb Recipe. It's always a hit with guests. Very succulent very pretty.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 152g | |
| Recipe makes 8 servings | |
| Calories 213 | |
| Calories from Fat 22 | 10% |
| Total Fat 2.63g | 3% |
| Saturated Fat 0.3g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1042mg | 43% |
| Potassium 584mg | 17% |
| Total Carbs 43.71g | 12% |
| Dietary Fiber 3.9g | 13% |
| Sugars 2.49g | 2% |
| Protein 8.84g | 14% |
