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Spiced Roast Leg Of Lamb - Pakistani

A home-style Spiced Roast Leg Of Lamb - Pakistani made with Leg Of Lamb, Lemon Juice Freshly Ground Black Pepper, Whole Garlic Head, Ghee, and Ground Coriander. Serves 6. Keep it handy for the next time you cook it.

Ingredients

• 4 1/2 lb
• 1 tbsp
• 1
• 2 tbsp
• 5 1/2 tbsp
• 2 tsp
• 2

Method (preview)

1. 1

   Trim fat from lamb and rub with lemon juice and pepper; place in a roasting pan with the whole garlic and ghee.

2. 2

   Roast in a moderate oven for about 50 minutes until garlic cloves are soft.

3. 3

   Squeeze the soft cooked garlic from its skins (it should not need to be peeled).

4. 4

   Spread evenly over the surface of the lamb and sprinkle on the coriander and cumin.

5. 5

   Cook lamb a further 50 minutes until done basting occasionally with the pan juices.

6. 6

   Remove the roast and set aside for 10 to 15 minutes before carving.

7. 7

   Place the cinnamon sticks cloves bay leaves chilli powder and cardamom in the pan with the water.

8. 8

   Reduce the pan liquids to make a sauce remove whole spices and season to taste with pepper.

9. 9

   Stir in cream or yoghurt; heat through and spoon over the carved roast.

10. 10

    Bone the lamb and fill with chopped soaked apricots and slivered almonds before cooking.

11. 11

    S(Formatted by Chupa): "10.04.04"

12. 12

    Contributed to the FareShare Gazette by Chupababi; 30 October 2004. www.fareshare.net