Directions:
- Remove all the fat from the outside of the leg and the white skin, or ask your butcher to do it.
- Put the leg in a baking dish, stainless steel or glass is preferred because of the yogurt marinade.
- Put in your blender or food processor the almonds, onions, garlic, ginger, green chilies and about 3 tablespoons of the yogurt, process to a paste.
- The remaining yogurt you put in a dish, beat lightly until smooth, add the paste and the cumin, coriander, cayenne and garam masala, mix.
- Stab the lamb all over, making good deep cuts.
- Now the fun begins, using your hands push generous amounts of paste in the natural openings of the lamb, then in the cuts you made.
- Spread remaining paste all over and around the lamb, the side that will be up should get a thick layer.
- Cover and refrigerate for at least 24 hours.
- When ready to bake, remove the lamb from the fridge and give it enough time to get to room temperature.
- Preheat the oven to 400 degrees F.
- Heat the oil in a small pan on a medium flame, when hot add the cloves, cardamom, cinnamon and peppercorns, when the cloves swell, this just takes seconds pour the hot oil and the spices over the lamb.
- Cover the dish with its own lid or tightly with aluminum foil, bake covered for 1 hour and 30 minutes.
- Remove the foil and bake for another 45 minutes or longer if you prefer.
- During this time baste the meat regularly with the sauce.
- Scatter, or make nice pattern, the sultanas and almonds over the top of lamb in the yogurt paste.
- Bake for another 5-6 minutes.
- Remove the dish from the oven; leave it a warm place for 15 minutes or so.
- Take the leg out of the pan, spoon the fat from the top of the sauce, strain the sauce and discard the whole spices.
- Serve the leg on a platter with the sauce poured around it.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1234.71 Kcal (5169 kJ) | ||
| Calories from fat | 783.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 87.09g | 134% | |
|---|---|---|---|
| Cholesterol | 329.29mg | 110% | |
| Sodium | 1582.37mg | 66% | |
| Potassium | 1131.26mg | 24% | |
| Total Carbs | 23.57g | 8% | |
| Sugars | 15.59g | 62% | |
| Dietary Fiber | 3.48g | 14% | |
| Protein | 82.9g | 166% | |
| Vitamin C | 50.7mg | 85% | |
| Iron | 10.6mg | 59% | |
| Calcium | 235.4mg | 24% | |
| Amount Per 100 g | |||
| Calories | 191.37 Kcal (801 kJ) | ||
| Calories from fat | 121.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.5g | 134% | |
|---|---|---|---|
| Cholesterol | 51.04mg | 110% | |
| Sodium | 245.25mg | 66% | |
| Potassium | 175.34mg | 24% | |
| Total Carbs | 3.65g | 8% | |
| Sugars | 2.42g | 62% | |
| Dietary Fiber | 0.54g | 14% | |
| Protein | 12.85g | 166% | |
| Vitamin C | 7.9mg | 85% | |
| Iron | 1.6mg | 59% | |
| Calcium | 36.5mg | 24% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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