I had to share this lamb recipe

rms1

We made this last night and it was the most amazing meal we have made for years so I had to share it.

Roast Spiced Leg of Lamb (6 persons)

31/2 – 4lb leg of lamb
2 tbsp each of cumin seeds and coriander seeds
2oz flaked almonds
1 medium onion peeled and chopped
4 garlic cloves peeled and chopped
1 inch piece root ginger peeled and grated
4 green chillies deseeded and roughly chopped
500g natural yogurt
½ tsp cayenne pepper
3 ½ tsp salt
½ tsp garam masala
4 tbsp veg oil
½ tsp cloves
16 cardamom pods
1 cinnamon stick
10 black peppercorns.

• Trim off and discard all the fat and parchment like skin from the lamb. Put the meat in a large shallow dish and set aside.
• Put the cumin and coriander seeds in a dry pan and cook over a high heat until flavours are released. Grind them in a mortar/pestle to fine powder and set aside.
• Put the onions, garlic, ginger, chillies and 3 tbsp of the yogurt in a food processor and whiz to a paste. Put the remaining yogurt into a bowl, stir well then add the paste, the ground cumin and coriander seeds, the cayenne pepper, salt and garam masala. Stir well.
• Spoon the yogurt mixture over the lamb and brush it into all the nooks and crannies. Turn the lamb over, making sure it is well coated, then cover with cling film and refrigerate for 24 hours.
• Remove the lamb from the fridge 45 mins before cooking. Preheat the oven to 200C (180 fan assisted). Transfer the lamb and all the marinade to a roasting tin. Heat the oil in a frying pan, add the cloves, cardamom pods, cinnamon and peppercorns and fry till they release their aromas. Pour over the lamb. Cover with foil and roast for 1 ½ hours. Remove the foil and then roast for another 45 mins, basting occasionally. Transfer the lamb to a serving platter and press the sauce through a sieve in to a bowl. Serve and enjoy.