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.
Marinated Roast Leg of Lamb
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
- 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.
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.
- Crispy Masala Fish Fingers Macchi Kae Pakorae
- Marinated Roast Leg of Lamb Raan Masaledar
- Potato and Onion Fritters Aloo aur Pyaz kae Pakora
- Cookbook Profile Archive
This page created October 2011