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Ingredients :
2.5 kg leg of lamb
5
cloves garlic, crushed
1
tablespoon fresh ginger, grated finely
3
teaspoons salt
1
teaspoon ground cumin
1
teaspoon ground turmeric
1/2 teaspoon ground black pepper
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1 teaspoon chili powder
1/4 teaspoon ground cloves
2
tablespoons lemon juice
3/4 cup yogurt
2
tablespoons blanched almonds
2
tablespoons pistachios
1/4 cup powdered saffron
3
teaspoons honey
Method :
Remove the skin and excess fat from the
lamb with a sharp kitchen knife. Then cut deep slits all over the lamb
with the tip of the knife. Mix garlic, salt, ground spices, ginger and
lemon. Add a little oil if the mixture is too dry. Rub the mixture on
the lamb especially in the slit. Put yoghurt,
almonds, pistachios and saffron powder into blender container. Blend
together until smooth, then spoon the puree over the lamb. Drizzle the
honey over, cover and allow lamb to marinate at least overnight in the
refrigerator or two if possible. Allow 30
minutes per pound of cooking time. Preheat oven
to very hot, 230oC (450oF), and roast lamb in a
covered baking dish for 30 minutes. Then reduce
heat to moderate, 170oC (350oF) and cook for a
further 1 3/4 hours or until lamb is cooked through. Uncover lamb
and cool to room temperature. Serve hot.
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