Title: Indian Lamb in Yogurt Sauce
Categories: Lamb
Yield: 8 Servings

1 Whole leg of lamb,partially
-bones

----------------------------------GROUP A----------------------------------
2 oz Almonds
8 oz Onion,chopped
8 c Garlic
4 Inch 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 1/2 ts Salt

----------------------------------GROUP C----------------------------------
1/2 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. Then add the
Group A paste and Add GROUP B

Now, put this mixture over, around, and in the leg of lamb. Use a glass pan
and cover with plastic film. Refridgerate for 24 hours. Glass is used to
avoid the possible chemical changes in the yogurt.
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. Cover it all with foil and bake at
400F for 1 1/2 hours then uncover for 45 minutes.

Decorate with whole almonds and golden raisins. Then give it a final 5
minutes 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.
Per serving: 207 Calories; 11g Fat (43% calories from fat); 12g Protein;
20g Carbohydrate; 31mg Cholesterol; 1075mg Sodium

Recipe By: Terry Pogue

Posted to MC-Recipe Digest V1 #236

Date: Tue, 8 Oct 1996 21:26:04 +0100

From: tpogue@IDS2.IDSONLINE.COM (terry pogue)