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Indian spiced lamb

Monday - January 28, 2019 11:18 am , Category : RECIPES

Ingredient:
1.5 kg (3 lb) shoulder or leg of lamb
1 tsp lemon juice
Salt and black pepper
Cashew nuts and chopped coriander, to garnish

Spiced yogurt marinade
4 garlic cloves, coarsely chopped 7 cm (3 in) piece of fresh root ginger, peeled and grated
2 tbsp clear honey
1 tbsp lemon juice
Seeds of 5 cardamom pods
1 tsp ground cumin
1 tsp turmeric
¼ tsp cayenne pepper
1 tsp salt
½ tsp ground cinnamon
¼ tsp ground cloves (optional)
150 g (5 oz) Greek yogurt

Method:
Make the spiced yogurt marinade: puree the garlic, ginger, honey, lemon juice, cardamom, cumin, turmeric, cayenne, salt, cinnamon, cloves (if using), and yogurt in a blender or food processor.

Spread the mixture over the lamb. Cover and leave to marinate in the refrigerator for at least 2 hours, or overnight.

Put the lamb on a rack in a roasting tin and cook in a preheated oven at 160℃ (140℃ fan, Gas 3) for 3 ½ hours or until the meat is tender.

Remove the lamb and keep hot. Spoon the fat from the tin. Set the tin on the hob and stir in the lemon juice and enough water to make a sauce. Bring to a boil, stirring, and season with salt and pepper.

Cut the lamb from the bone, then cut the meat into chunks and mix with the sauce on the hob. Serve hot, garnished with cashew nuts and chopped coriander.

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