Instructions:
Make sure that all the fat has been trimmed from the outside
of the leg and that most of the fell (parchment-like white
skin) has been pulled off. Put the leg in a baking dish
made, preferably, of pyrex or stainless steel. Put the 2
oz. almonds, onions, garlic, ginger, green chillies, and
3 tablespoons of the yoghurt into the container of a food
processor or blender and blend until you have a paste.
Put the remaining yoghurt into a bowl. Beat lightly with
a fork or a whisk until it is smooth and creamy. Add the
paste from the processor, the cumin, coriander, cayenne,
salt and garam masala. Mix. Push some of the spice paste
into all the openings in the lamb. Be quite generous. (I
forgot to say, you need to ask the butcher to make a deep
pocket to hold a "stuffing", in this case, some
spice paste mixture, or make a pocket yourself) Spread the
paste evenly on the underside of the leg (the side that
originally had less fat.) Now, using a small, sharp, pointed
knife make deep slashes in the meat, and push in the spice
paste with your fingers.
Turn the leg over so its outer side (the side that was
once covered with fat) is on the top. Spread a very thick
layer of paste over it. Again, make deep slashes with the
knife and push the spice paste into the slashes. Pour all
the remaining spice paste over and around the meat. Cover
with plastic cling film and refrigerate for 24 hours.
Take the baking dish with the meat out of the refrigerator
and let the meat come to room temperature. Remove the cling
film. Heat the oil in a small frying pan over a medium flame.
When hot, put in the cloves, cardamom, cinnamon and peppercorns.
When the cloves swell - this takes just a few seconds -
pour the hot oil and spices over the leg of lamb. (My note:
I found the spices jumped and spat in the oil quite a lot
- make sure your arms and counter are well protected) Preheat
the oven gas mark 6, 400 F. Cover the baking dish tightly
either with its own lid or with a large piece of aluminium
foil. Bake, covered, for 1 hour 30 minutes.
Remove the foil and bake uncovered for 45 minutes. Baste
3-4 times with the sauce during this period. Scatter, or
arrange in a pattern, the sultanas and the 1/2 oz. almonds
over the top of the leg and bake for another 5-6 minutes.
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!
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