Sauce
2 oz almonds
1/2 lb of onions
4 green chillies
8 cloves of garlic
1″ ginger
1/2 tsp of cloves
16 cardommom pods
2″ pieces of cinnamon stick
10 black peppercorns
2 tbsp cumin seeds
4 tsp of coriander seeds
1/2 tsp of cayenne
3 1/2 tsp of salt
1/2 garam masala
20 fl plain yoghurt
6 tbsp oil
Garnish
4 tbsp raisins
1/2 oz almonds
Method
Remove fat and skin from lamb leg
Put lamb leg in a baking dish. Add almonds, onions, garlic, ginger, green chillies, and 3 tbsp of the plain yoghurt into the container of a food processor or blender and blend until you have a paste. Put yoghurt in bowl
Beat lightly with a fork until it is smooth and creamy
Add the paste from the processor, the cumin, coriander, cayenne, salt and garam masala and mix. Push some of the spice paste into all the openings of the lamb.
Spread the paste evenly on the underside of the leg
Spread a thick layer of paste over it.Using a sharp knife, make deep cuts and and add the paste into the lamb all over
Pour remaining paste around it. Cover with plastic wrap and refrigerate for 24 hrs
Next day, bring meat back to room temp. Remove cling wrap.
Heat oil in a pan, when it gets hot put in cloves, cardommom, cinammon, and peppercorns
When the cloves swell. Pour this over the lamb
Preheat oven to 400F, cover with foil and cook for 1 hr and 30 mins
Remove foil and then cook for 45 mins
Baste 3-4 times with sauce during this period. Scatter and arrange almonds in a pattern and bake for 5-6 mins
Remove from oven and let it sit in a warm place for 15 mins
Remove and discard all the spices and fat from the meat
Pour sauce over the lamb leg
