Emprimir
Correo Electrónico
Add a photoRaciónes: 4
Ingredientes
- 2 kg Leg of lamb, any membrane and excess fat removed
- 4 Tbsp. Sunflower or possibly vegetable oil
- 2 lrg Onions, finely minced
- 1 pch saffron strands, pounded
- 1 Tbsp. Warm lowfat milk
- 1/4 med Sized unripe papaya, skinned, seeded and pureed with a
- Â Â Little water
- 150 gm Natural lowfat yoghurt
- 1 Tbsp. Ginger paste
- 1 Tbsp. Garlic paste
- 1Â 1/2 tsp Salt or possibly to taste
- 1/2 tsp Grnd cinnamon
- 1/2 tsp Grnd clove
- 1/2 tsp Grnd cardamom
Direcciones
- With a sharp knife, score the leg of lamb all over. Heat the oil over a medium heat and fry the onions till they are well browned, then puree in a blender.
- Soak the saffron in the warm lowfat milk.
- Now mix all the ingredients together to create a thick paste. Rub this paste all over the lamb, cover and chill for 24-36 hrs. Bring it to room temperature before cooking.
- Preheat the oven to 180C/350F/gas 4. Place the leg of lamb in a warmed roasting tin and cover with foil. Cook in the centre of the oven for 2 hrs. Remove the foil and baste the meat generously with the pan juices.
- Continue to cook for a further 35-40 min, basting frequently. Remove from the oven and let it rest for 30 min. Cut into thick chunks and serve with naan or possibly pilau rice accompanied by a vegetable curry.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 524g | |
| Recipe makes 4 servings | |
| Calories 992 | |
| Calories from Fat 642 | 65% |
| Total Fat 71.24g | 89% |
| Saturated Fat 26.48g | 106% |
| Trans Fat 0.0g | |
| Cholesterol 270mg | 90% |
| Sodium 1117mg | 47% |
| Potassium 1183mg | 34% |
| Total Carbs 9.45g | 3% |
| Dietary Fiber 1.5g | 5% |
| Sugars 4.84g | 3% |
| Protein 74.38g | 119% |
