Leg Of Lamb Indian
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 4 hrs 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 leg (s), (young leg lamb)
- 2 tablespoon ginger root, fresh
- 6 clove (s) garlic
- 2 teaspoons salt
- 1 teaspoon coriander and cumin
- 0.5 teaspoon ½ curry and cayenne pepper
- 3 teaspoons clove (s) and cardamom
- 2 tablespoon lemon juice
- 1 cup natural yogurt
- 50 g raisins
- 50 g almond (s), roasted sticks
Print Recipe
Pin Recipe Instructions
- Cut the young leg of lamb 1 cm deep and wide. Mix the sauce from the ginger root (chopped) with the salt coriander and cumin, curry and cayenne pepper, cloves and cardamom, lemon juice and the yoghurt.
- Place the leg on a piece of sturdy aluminum foil, pour the sauce over it, then add the raisins and the roasted almond sticks and seal the foil. Chill for a few hours or overnight so that the spices can soak in nicely.
- Then pour 1 liter of boiling water into a drip pan. Insert the package and cook at 220 ° for 120 minutes. If necessary, add boiling water.
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