5 lb Lamb, leg of

SAUCE
2 oz Almonds, blanched
1/2 lb Onions, coarsely chopped
8 Garlic cloves, peeled
4 Cubes ginger, 1″, peeled
;chopped coarsely
4 Green chillies, chopped
20 fl Yoghurt, plain
2 tb Cumin seed, ground
4 ts Coriander seed, ground
1/2 ts Cayenne pepper
3 1/2 ts Salt
1/2 ts Garam masala
6 tb Vegetable oil
1/2 ts Whole cloves
16 Cardamom pods
1 Cinnamon stick, 2″ long
10 Peppercorns, black

-GARNISH –
4 tb Sultana raisins
1/2 oz Almonds, blanched, slivered

Make sure that all the fat has been trimmed from the outside of the leg and
that most of the fell (parchment-like white skin) has been pulled off. Put
the leg in a baking dish made, preferably, of pyrex or stainless steel. Put
the 2 oz. almonds, onions, garlic, ginger, green chillies, and 3
tablespoons of the yoghurt into the container of a food processor or
blender and blend until you have a paste. Put the remaining yoghurt into a
bowl. Beat lightly with a fork or a whisk until it is smooth and creamy.
Add the paste from the processor, the cumin, coriander, cayenne, salt and
garam masala. Mix. Push some of the spice paste into all the openings in
the lamb. Be quite generous. (I forgot to say, you need to ask the butcher
to make a deep pocket to hold a “stuffing”, in this case, some spice paste
mixture, or make a pocket yourself) Spread the paste evenly on the
underside of the leg (the side that originally had less fat.) Now, using a
small, sharp, pointed knife make deep slashes in the meat, and push in the
spice paste with your fingers. Turn the leg over so its outer side (the
side that was once covered with fat) is on the top. Spread a very thick
layer of paste over it. Again, make deep slashes with the knife and push
the spice paste into the slashes. Pour all the remaining spice paste over
and around the meat. Cover with plastic cling film and refrigerate for 24
hours. Take the baking dish with the meat out of the refrigerator and let
the meat come to room temperature. Remove the cling film. Heat the oil in a
small frying pan over a medium flame. When hot, put in the cloves,
cardamom, cinnamon and peppercorns. When the cloves swell – this takes just
a few seconds – pour the hot oil and spices over the leg of lamb. (My note:
I found the spices jumped and spat in the oil quite a lot – make sure your
arms and counter are well protected) Preheat the oven gas mark 6, 400 F.
Cover the baking dish tightly either with its own lid or with a large piece
of aluminium foil. Bake, covered, for 1 hour 30 minutes. Remove the foil
and bake uncovered for 45 minutes. Baste 3-4 times with the sauce during
this period. Scatter, or arrange in a pattern, the sultanas and the 1/2 oz.
almonds over the top of the leg and bake for another 5-6 minutes. Remove
the baking dish from the oven and let it sit in a warm place for 15
minutes. Take the leg out of the pan and set it on a warm platter. Spoon
off all the fat from the top of the sauce. Use a slotted spoon and fish out
all the whole spice in the sauce. Discard the spices. Pour the sauce around
the leg. My Notes: I served the sauce separately, in a gravy boat. It is
delicious!