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Leg Of Lamb and Pistachios Recipes
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Ingredients : |
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1.5 - 1.8 kg
2
2.5 cm
1 teaspoon
2 teaspoons
115 g
2 tablespoons
2 tablespoons
115 ml
2
2 tablespoons
1 tablespoon
2 tablespoons |
leg of lamb, boned, rolled and tied
cloves garlic, crushed
piece fresh root ginger, grated
ground cumin
Murghal Masala
shelled pistachio nuts
lemon juice
soft brown sugar
natural yogurt
saffron threads
boiling water
corn flour
shelled pistachio nuts, sliced, to garnish
salt and cayenne pepper |
Method :
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Prick lamb all over with the point
of a knife and place in a large glass bowl.
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Put garlic, ginger, cumin, masala,
salt and cayenne pepper to taste, pistachio nuts, lemon juice, sugar
and yogurt in a blender or food processor fitted with a metal blade
and process until smooth.
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Pour over lamb and leave to
marinate for 24 hours, turning lamb occasionally.
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Preheat oven to 180oC
(350oF), Gas 4.
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Transfer lamb to a flameproof
casserole, add 150 ml water and bring to the boil.
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Cover tightly and cook in the oven
for 11/2
hours.
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Reduce heat to 140oC and
cook for a further 30 minutes.
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Turn off oven and leave for 30
minutes.
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Soak saffron in water for 20
minutes, then blend in corn flour.
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Remove lamb and keep warm.
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Skim excess fat from sauce, add
saffron mixture and boil, stirring until thick.
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Slice lamb, pour a little sauce
over and garnish with nuts.
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Serve remaining sauce separately.
Serves 6-8
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