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| Home -> [Central Asian, Cheese & Eggs, Dairy, Indian, Lamb & Mutton, Yogurt] -> [Indian lamb in yogurt sauce Recipe] |
Indian lamb in yogurt sauce
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| Artist: |
_ |
Yield: |
8 |
| Categories: |
Central Asian, Cheese & Eggs, Dairy, Indian, Lamb & Mutton, Yogurt |
Rating: |
0 |
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Ingredients:
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Procedures:
| 1 | : partially bones : group a 2 oz almonds 8 oz onion -- chopped 8 cloves garlic 1 4" piece fresh ginger -- in : -small pieces 4 whole green chile -- : chopped 3 tb plain yogurt of of 1 pint : group b 2 tb cumin -- ground 2 ts coriander -- ground 3 ts cayenne 3 ?ts salt : group c ?tb whole cloves 16 whole cardamom 1 stick cinnamon 10 whole black peppercorns : decorations : whole almonds : golden raisins in a food processor or blender mix group a in a bowl stir the pint of yogurt (minus the 3 tablespoons) until creamy and smooth. | | 2 | Then add the group a paste and add group b now, put this mixture over, around, and in the leg of lamb. | | 3 | Use a glass pan and cover with plastic film. | | 4 | Refridgerate for 24 hours. | | 5 | Glass is used to avoid the possible chemical changes in the yogurt. | | 6 | 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. | | 7 | Cover it all with foil and bake at 400f for 1 ?hours then uncover for 45 minutes. | | 8 | Decorate with whole almonds and golden raisins. | | 9 | Then give it a final 5 minutes to finish in the oven. | | 10 | I did a flower with the almonds as petals and raisins for the center. | | 11 | Then arranged two rows of each down the sides |
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