X'mas with a difference

Raan Masale’dar ~ Whole Leg of Lamb in a Spicy Sauce
Lamb Leg, Cleaned of Fat - 8lbs

Sauce
Almonds, blanched – 2oz
Green chillies, chopped - 4
Yoghurt, plain – 20fl
Mint leaves – 4tbsp
Cayenne Pepper – ½tsp
Salt – 3 ½ tsp
Vegetable Oil – 10tbsp
Whole Cloves – ½tsp
Cardamom pods - 12
Cinnamon Stick, 2" long – 1pc
Peppercorns, Black - 10Garlic peeled & Pureed - 8Cloves
Onions, coarsely chopped - ½ lb
Ginger Peeled & Pureed – 4inch Pcs
Ginger – Finely cut in thin long slices – 1Pc
Cumin Seeds (ground) - 2tbsp
Coriander Seeds (ground) – 2tsp

Garnish:
Sultana raisins – 4tbsp (Optional)
Almonds, blanched, slivered – ½ oz (Optional)
Coriander Fresh Leaves - 2 handfuls
Lemon Fresh Juice – 2 Lemons
Method: Make many slits in the leg and place the cleaned Leg of Lamb in a Oven proof dish. In a blender, add Yoghurt, Ginger, Garlic, Mint leaves, Green chillies, Salt and whiz to get a paste. Apply this paste generously on the leg, ensuring you fill the slits too. This Leg should be well coated on all sides. Cover with plastic cling film and refrigerate for 24 hours. Remove the Tray with the Lamb out of the refrigerator and let it rest in room temp. Preheat the Oven Gas mark 6 (400F), and in the meantime, heat some oil in a frying pan, add Coves, Cinnamon, Cardamoms Peppercorns in hot oil and cook for a minute or so, and pour over the lamb marinated leg and cover the leg in oven foil. Bake, covered, for 1hr 30mins. Remove the foil and and drench in sauces again and cook uncovered, for further 45mins. Baste 3-4 times with the sauce during this period. Scatter, or arrange in a pattern, with the Garnish, ie: Sultanas, etc, and bake for 5-6 mins. Remove the baking dish from the oven and let it rest in a warm place for 15 minutes. Take the leg out of the pan and set it on a warm platter, or a bed of Roast Potates, Shallots and roast tomatoes. Spoon off all the excess 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 over and around the Leg.

Chef’s Tip: You could add some of this sauce to make gravy if you preferred.
Yield: 8-10 servings.