Raan (roast leg of lamb~ kashmiri style)
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Raan (roast leg of lamb~ kashmiri style)
  Roast    Lamb    Indian    Legs  
Last updated 6/12/2012 1:19:39 AM. Recipe ID 51083. Report a problem with this recipe.
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      Title: Raan (roast leg of lamb~ kashmiri style)
 Categories: Lamb, Indian
      Yield: 8 Servings
 
 
        5 lb leg of lamb
        3    cloves garlic -- mashed,
  :          AND
        1    piece fresh ginger, size of
  :          walnut -- minced
        1 ts salt
        1 ts turmeric
      1/2 ts ground cinnamon
      1/2 ts ground cardamom
      1/2 ts cayenne
      1/4 ts ground cloves
      1/2 ts saffron threads
      3/4 c  yoghurt
        2 TB blanched almonds
        2 TB blanched pistachios
        1 TB honey
  
  1.  Trim all fat from lamb, and, using a sharp knife, make slits all
  over the leg. 2. Combine the garlic/ginger paste and the salt with
  the cumin, turmeric, cinnamon, cardamom, cayenne, cloves, and lemon
  juice to make a paste.  If paste seems too thick, add more lemon
  juice. Spread the paste over the meat, forcing into each slit. 3.
  Soak the saffron threads in hot water for five minutes. 4. In a
  blender or food processor put the yoghurt, the blanched nuts and the
  saffron threads with their water, and puree. Coat the lamb with the
  puree. Drizzle honey over the meat. 5. It is best to marinate the
  meat for two days in the refrigerator, or at least overnight. Cover
  loosely. 6. Preheat oven to 450 F and roast lamb in a covered baking
  dish (use foil wrap if necessary) for 1/2 hour. Reduce heat to 325 F
  and cook at 25 minutes to the pound, about 1-1/2hours, until meat is
  tender.
  
  




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Recipe ID 51083 (Apr 03, 2005)

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