Lamb In Indian Spices And Yoghurt Recipes

LAMB IN INDIAN SPICES AND YOGHURT

Steps:

• Heat the oil in a wok over medium heat, add the onion and cook, stirring for 5 minutes or until it has softened.
• Add the garlic and ginger and cook for 2 minutes more.
• Stir in the yoghurt and all the spices.
• Add the canned tomatoes, a teaspoon of salt, then cook for 5 minutes more.
• Add the lamb and stir until it is coated.
• Cover and cook on a low heat for 1 1/2-1 3/4 hours or until the lamb is tender, stirring occasionally.
• Add a little water if the lamb begins to stick.
• Meanwhile, toast the almonds in a dry frying pan, shaking gently until golden-about 3-4 minutes.
• When the lamb is tender, add the garam masala to the curry and mix through.
• Sprinkle with the slivered almonds and chopped cilantro, then serve.

LEG OF LAMB IN A SPICY YOGURT SAUCE

Steps:

• Remove all the fat from the outside of the leg and the white skin, or ask your butcher to do it.
• Put the leg in a baking dish, stainless steel or glass is preferred because of the yogurt marinade.
• Put in your blender or food processor the almonds, onions, garlic, ginger, green chilies and about 3 tablespoons of the yogurt, process to a paste.
• The remaining yogurt you put in a dish, beat lightly until smooth, add the paste and the cumin, coriander, cayenne and garam masala, mix.
• Stab the lamb all over, making good deep cuts.
• Now the fun begins, using your hands push generous amounts of paste in the natural openings of the lamb, then in the cuts you made.
• Spread remaining paste all over and around the lamb, the side that will be up should get a thick layer.
• Cover and refrigerate for at least 24 hours.
• When ready to bake, remove the lamb from the fridge and give it enough time to get to room temperature.
• Preheat the oven to 400 degrees F.
• Heat the oil in a small pan on a medium flame, when hot add the cloves, cardamom, cinnamon and peppercorns, when the cloves swell, this just takes seconds pour the hot oil and the spices over the lamb.
• Cover the dish with its own lid or tightly with aluminum foil, bake covered for 1 hour and 30 minutes.
• Remove the foil and bake for another 45 minutes or longer if you prefer.
• During this time baste the meat regularly with the sauce.
• Scatter, or make nice pattern, the sultana’s and almonds over the top of lamb in the yogurt paste.
• Bake for another 5-6 minutes.
• Remove the dish from the oven; leave it a warm place for 15 minutes or so.
• Take the leg out of the pan, spoon the fat from the top of the sauce, strain the sauce and discard the whole spices.
• Serve the leg on a platter with the sauce poured around it.

INDIAN SPICED BARBECUED LAMB

Steps:

• Using a hand blender or mini food processor, whizz marinade ingredients to a smooth paste, then season with salt. Lay the lamb in a ceramic dish and coat with the marinade. Cover in cling film and leave to marinate in the fridge for at least 4 hrs or preferably overnight.
• If you are using a charcoal barbecue, wait for the coals to become white and glowing (light the barbecue about an hour before you want to cook the lamb). If using a gas barbecue, cook the lamb over medium heat. Lift lamb out of the marinade and barbecue, flesh-side down, for about 25 mins. Flip it over and give the fat side about 15 mins. When the lamb has a dark brown crust and is cooked to your liking, leave it to rest on a board for 15 mins. (If the weather forces you indoors, the lamb can be roasted at 220C/200C fan/gas 7 for about an hour for pink meat; the breads can be cooked on a very hot griddle).
• To serve, carve the lamb into thick slices and scatter with the coriander and some of the Pickled red onion (see below). Serve the remaining onion in a dish alongside the raita and breads (see recipes, below).

SPICED ROAST LAMB

Steps:

• Stir together the marinade ingredients and season with ½ tsp ground black pepper and 1½ tsp flaky salt. Slash the lamb several times on both sides, then massage the marinade all over it. Seal into a large food bag or non-metallic container and chill overnight (or at least for a few hrs). Let the lamb sit at room temperature for 1 hr before roasting.
• Heat oven to 220C/200C fan/gas 7. Put the lamb into a foil-lined roasting tin and roast for 20 mins. Turn the oven down to 190C/170C fan/gas 5 and roast for 1 hr 20 mins for meat that's pink near the bone. Cover loosely with foil halfway through cooking or once the marinade has charred and the meat looks golden.
• Leave the lamb to rest for 20 mins before carving, then serve with lentil & tomato and cucumber salads (see related recipes).

TANDOORI-SPICED LEG OF LAMB

Steps:

• Combine yogurt, lime juice, garlic, lime peel, ginger, salt, paprika, coriander, cumin, turmeric, cardamom, dry mustard, cayenne pepper, fenugreek, cloves, and cinnamon in small bowl; whisk to blend. Place leg of lamb on rack set in large roasting pan. Coat leg of lamb with yogurt mixture. Cover lamb loosely with plastic wrap or tent with aluminum foil (do not allow aluminum foil to touch coating) and refrigerate overnight.
• Preheat oven to 375°F. Roast leg of lamb uncovered until thermometer inserted into thickest part of meat (not touching bone) registers 125°F for medium-rare, about 1 hour 35 minutes. Let lamb rest 15 minutes before serving.