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.
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.
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.
This page created October 2011
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