Summary

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

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Instructions

1. 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.
2. 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.
3. 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.