Shahjahani Leg of Lamb Recipe

How to make it

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• The lamb should go into its marinade ideally 2 nights prior though one night will do apparently- I did 2 nights prior so would strongly recommend.
• Remove all the fell (parchment like outer skin) and fat from the lamb.
• Jab the lamb all over with a sharp knife.
• Put all the yoghurt in a big bowl or deep tray (big enough to hold your lamb leg).
• Take around 4 tbsp of the yoghurt and put in the blender then add the chopped 1/2 onion, the garlic, ginger, salt, cayenne and garam masala.
• Blend until you have a smooth paste.
• Pour the contents into the bowl of yoghurt and mix well.
• Put the leg of lamb into the yoghurt and rub the marinade into the meat.
• Cover well and refrigerate for 24 - 48 hours.
• You should start cooking the lamb around 3 1/2 hours prior to serving
• Preheat oven to 180 degrees
• Take a heavy roasting tin. Put the lamb at the centre and pour the marinade on and around it.
• Bring to a simmer on top of the stove.
• Cover tightly with aluminium foil and put in the oven.
• Bake, covered, for 1 1/2 hours.
• While the lamb bakes, set a cast-iron frying pan over medium heat. When hot put in the almonds- stir around until they have roasted lightly. Now grind them in a clean coffee-grinder or other spice-grinder .
• Add the almonds to the lamb sauce after 1 1/2 hours and mix well. When adding the almonds, also scatter the figs around the leg.
• Cover again, put the lamb back in the oven and bake for another 1 - 1 1/2 hours.
• While the lamb is baking fry the onions. Line a plate with kitchen paper and fry onions in the oil until they start to brown around the edges. Allow onions to drain on the plate.
• Roast the poppy seeds in a heavy based frying pan- aim is for it to be a couple of shades darker. Remove the seeds and allow to cool. Grind as finely as possible in a coffee or spice grinder.
• When the lamb is tender, crumble the onions and add them as well as the ground poppy seeds to the lamb sauce.
• Mix gently.
• Spoon some of this sauce over the lamb and put back in the oven for 10 minutes.
• To serve, I scooped out most of the (divine!) sauce and served separately with the lamb and figs on a plate for the lamb to be carved.
• Carve the meat at the table.
• (Serving recommendation: I served with Green Beans with Ginger and Coriander, Dry Potatoes with Garlic and Ginger, Yellow Rice, Raita and some bought chutneys)