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My Indian Kitchen, Preparing Delicious Indian Meals Without Fear or Fuss by Hari Nayak includes recipes like Crispy Masala Fish Fingers Macchi Kae Pakorae; Marinated Roast Leg of Lamb Raan Masaledar; and Potato and Onion Fritters Aloo aur Pyaz kae Pakora.

Cookbook

 

Marinated Roast Leg of Lamb

Raan Masaledar

Marinated Roast Leg of Lamb

Serves 6
Prep time: 20 minutes plus 6 to 8 hours for marinating
Cook time: 1 hour 30 minutes

 

This spectacular-looking dish involves some time and planning ahead, so I save it for special occasions. Though this recipe involves a few more steps than most, it is actually very easy to prepare. The leg of lamb is scored to the bone with a sharp knife to allow a creamy, aromatic marinade to penetrate deep into the meat. It is then marinated for at least six to eight hours, and preferably overnight. Then a creamy, nutty and flavorful yogurt paste is applied to the skin to form a nice crusty exterior when roasted. Serve the leg of lamb with a side of potatoes and some green vegetables-my favorite side dish accompaniment is a simple combination of fresh sliced red onions, green peppers and tomato wedges tossed with lime juice and seasoned with salt.

  • One 3 to 3-1/2-lb (1.5 to 1.6-kg) leg of lamb, trimmed of all visible fat
  • 1 cup (100 g) blanched almonds, finely chopped
  • 1 tablespoon light brown sugar
  • 1/2 cup (125 g) plain yogurt

Marinade

  • 1 cup (230 g) thick, Greek-style plain yogurt or sour cream
  • 1 teaspoon ground green cardamom
  • 1 small onion (about 1/4 lb/125 g), chopped
  • 4 tablespoons minced garlic
  • One 1-in (2.5-cm) piece fresh ginger, peeled and minced
  • 3 fresh green chili peppers, minced
  • 1 tablespoon ground cumin
  • 1/2 teaspoon ground cloves
  • Salt, to taste
  • 1 tablespoon freshly-squeezed lemon juice

1. Score the leg of lamb with a sharp knife all around so that the marinade will penetrate.

2. Mix together the ingredients for the Marinade in a large bowl.

3. Using your hands, coat the lamb all over with half of the Marinade. Cover the lamb with plastic wrap and marinate in the refrigerator for at least 6 to 8 hours, preferably overnight. Cover the remaining Marinade and refrigerate it.

4. Preheat the oven to 375 degrees F (190 degrees C).

5. Mix the reserved Marinade with the chopped almonds, brown sugar and 1/2 cup (125 g) plain yogurt.

6. Using your hands, crust the lamb all over with the almond mixture and transfer the lamb to a shallow roasting pan. Cover loosely with oiled aluminum foil and bake for 1 hour. Remove the foil and bake for another 30 minutes, or until the lamb is well cooked and the crust is browned. (When cooked, a thermometer inserted into the meat near to the bone will read 150 degrees F/65 degrees C.) For the best presentation, serve whole on a platter and carve the meat at the table.

 
  • from:
    My Indian Kitchen:
    Preparing Delicious Indian Meals Without Fear or Fuss
  • by Hari Nayak
  • Tuttle Publishing 2011
  • $27.95; hardcover; 160 pages
  • ISBN-10: 080484089X
  • ISBN-13: 978-0-8048-4089-7
  • Recipe reprinted by permission.

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My Indian Kitchen

 

This page created October 2011


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