RECIPES OF PAKISTAN

Raan Masaledaar (Whole Lamb Leg in Spicy Sauce)

Ingredients

1

2 oz

1/2 lb

4

10 cloves

4

1/2 tsp

16

1

10

2 tbsp

4 tsp

1/2 tsp

3 1/2 tsp

1/2 tsp

20 fl oz

6 tbsp

4 bsp

1/2 oz

Lamb Leg (5 lb)

1. Make sure that all the fat has been trimmed from the outside of the lamb leg and that most of the (parchment-like white) skin has been pulled off
2. Put the lamb leg in a baking dish made, preferably, of pyrex or stainless steel an add the almonds (blanched), onions, garlic, ginger, green chillies, and 3 tbsp of the plain yogurt into the container of a food processor or blender and blend until paste
3. Put the remaining yogurt into a bowl
4. Beat lightly with a fork or a whisk until it is smooth and creamy
5. Add the paste from the processor, the cumin, coriander, cayenne, salt and garam masala and mix
6. Push some of the spice paste into all of the openings in the lamb
7. Spread the paste evenly on the underside of the leg (the side that originally had less fat)
8. Now, using a small, sharp, pointed knife make deep slashes in the meat, and push in the spice paste with fingers
9. Turn the leg over so its outer side (the side that was once covered with fat) is on the top
10. Spread a very thick layer of paste over it and again, make deep slashes with the knife and push the spice paste into the slashes
11. Pour all of the remaining spice paste over and around the meat and cover with a plastic cling film and refrigerate for 24 hours
12. Take the baking dish with the meat out of the refrigerator and let the meat come to room temperature then remove the cling film
13. Heat the oil in a small frying pan over medium flame and when it gets hot, put in the cloves, cardamom pods, cinnamon and peppercorns
14. When the cloves swell - (this takes just a few seconds) - pour the hot oil and spices over the leg of lamb
15. Preheat oven to 400 F
16. Cover the baking dish tightly either with its own lid or with a large piece of aluminum foil and bake, covered, for 1 hour and 30 minutes
17. Remove the foil and bake uncovered for 45 more minutes
18. Baste 3-4 times with the sauce during this period and scatter, or arrange in a pattern, the sultanas and almonds over the top of the leg and bake for another 5-6 minutes
19. Remove the baking dish from the oven and let it sit in a warm place for 15 minutes
20. Take the leg out of the pan and set it on a warm platter
21. Spoon off all of the fat from the top of the sauce
22. Use a slotted spoon and fish out all of the whole spice in the sauce and discard the spices
23. Pour the sauce around the lamb leg (or serve sauce separately, in a gravy boat)