Roasted Leg of Lamb with Exotic Ground Spices

This is a native dish of Peshawar, Pakistan. It will definitely take time and

patience to make this dish; but the flavors, texture, and aromas make it an

absolute delicacy of North West frontier cuisine. The lamb has to be of

specifically very good quality, and most of the spices are freshly ground for

their most fragrant form.

SERVES 4

8 lamb shanks, skin and fat removed

3 tablespoons minced fresh ginger

3 tablespoons minced garlic

1 lemon rind

5 tablespoons fresh lemon juice

2 teaspoons cumin seeds

6 cardamom pods

A 1-inch cinnamon stick

6 cloves

1 teaspoon ground turmeric

1 tablespoon garam masala

2 teaspoons cayenne pepper

salt to taste

2 cups plain yogurt

1 cup whole unpeeled almonds

4 tablespoons brown sugar

1 tablespoon saffron threads, soaked in 2

tablespoons of boiling water

4 lemon wedges

Prick the lamb all over with a fork and make about 12 to 15 deep cuts.Blend to a fine paste the ginger, garlic, lemon rind, lemon juice, cumin,cardamom, cinnamon stick, cloves, turmeric, garam masala, cayenne pepper,and salt in a food processor or a blender. Transfer it to a large non reactivebaking dish.

Add the lamb to the mixture of spices and rub the paste all over the lamb;spread it evenly. Cover and refrigerate it for 2 hours.

Combine the yogurt with the almonds and 2 tablespoons of brown sugar.Pour the mixture over the lamb. Cover and refrigerate for another 2 hours.

Preheat the oven to 400°F.

Sprinkle the remaining sugar and bake it uncovered for 30 minutes. Cover and lower the temperature to 350°F and cook for 2 and 1/2 hours, basting occasionally. Sprinkle the saffron water and cook for another 30 minutes or until it is very tender and fully cooked.

Remove the meat from the baking dish, carve the thick slices, and pour the sauce over it. Serve it hot and garnished with lemon wedges.