Preparation:
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! |
