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Persian
Roast Lamb
| 1 leg of lamb
2 large onions 1 piece of ginger about 1 inch long 5 cloves of garlic 2 lemons, juiced 5 cardamom seeds 10 cloves 1 cinnamon stick about 1 inch long 1 teaspoon turmeric powder 2 teaspoon cumin powder 2 green chilies 2 tablespoon salt 1 tablespoon pistachio nuts (shelled) 1 tablespoon raisins 2 tablespoon yogurt 1 tablespoon honey Peel the onions, ginger & garlic, coarsely
chop & put them in a food processor together with the juice from the
lemons, cardamom, cloves, cinnamon, turmeric, cumin, chilies & salt.
Process until you get a smooth paste (this will involve scraping down the
sides several times & will take some time, but it is essential to get
this paste smooth otherwise it will not properly impart its flavor to the
meat). Trim any excess fat from the lamb & score both sides (criss-cross
pattern) deeply with a sharp knife. Rub the marinade over the lamb, working
it well into the cuts you have made. Leave to marinate overnight in the
fridge. The next day mix together the pistachios, raisins & yogurt
in a food processor and process until you get a smooth paste, then pour
into a bowl & add the honey. Drip this mixture all over the meat. Put
on a roasting tray, cover with foil & put in an oven at 350° F.
(180° C) for 1½ hours. Remove from the oven and raise the temperature
to 375° F(190° C). Remove the foil, baste with pan juices &
put back in oven uncovered for another 30 minutes or so to get the marinade
crispy on top.
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