Ingredients
- 20 fl yoghurt
- 16 cardamom pods
- 10 peppercorns
- 8 garlic (cloves)
- 5 lamb
- 4 ginger (cubes)
- 4 green chillies
- 4 times with the sauce during this period
- 3 yoghurt the container of a food processor (into)
- 2 long
- 1 cinnamon stick
- 110 gr onions
- 95 gr almonds
- 90 ml vegetable oil
- 40 gr sultana raisins
- 12 gr cumin seed
- 10 gr salt
- 8 gr coriander seed
- 7 gr almonds over the top of the leg
- 1 gr cayenne pepper
- 1 gr garam masala
- some spice paste all the openings in the lamb
- some spice paste mixture
Remove the baking dish from the oven and let it sit in a warm place for 15 minutes. Take the leg out of the pan and set it on a warm platter. Spoon off all the fat from the top of the sauce. Use a slotted spoon and fish out all the whole spice in the sauce. Discard the spices. Pour the sauce around the leg. My Notes: I served the sauce separately, in a gravy boat. It is delicious!
