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      Title: Raan (Roast Leg of Lamb, Kashmiri Style)
 Categories: Pakistani, Lamb, Spice, Dairy, Nuts
      Yield: 10 Servings
 
      5 lb Leg of lamb
      3 cl Garlic; mashed, and
      1 pn Fresh ginger, size of a
           -walnut, minced
      1 ts Salt
      1 ts Turmeric
    1/2 ts Ground cinnamon
    1/2 ts Ground cardamom
    1/2 ts Cayenne
    1/4 ts Ground cloves
    1/2 ts Saffron threads
    3/4 c  Yoghurt
      2 tb Blanched almonds
      2 tb Blanched pistachios
      1 tb Honey
 
  Trim all fat from lamb, and, using a sharp knife, make slits all
  over the leg. Combine the garlic/ginger paste and the salt with
  the cumin, turmeric, cinnamon, cardamom, cayenne, cloves, and
  lemon juice to make a paste. If paste seems too thick, add more
  lemon juice. Spread the paste over the meat, forcing into each
  slit. Soak the saffron threads in hot water for five minutes.

  In a blender or food processor put the yoghurt, the blanched nuts
  and the saffron threads with their water, and puree. Coat the lamb
  with the puree. Drizzle honey over the meat. It is best to
  marinate the meat for two days in the refrigerator, or at least
  overnight. Cover loosely.

  Preheat oven to 450 F and roast lamb in a covered baking dish (use
  foil wrap if necessary) for 1/2 hour. Reduce heat to 325 F and
  cook at 25 minutes to the pound, about 1-1/2 hours, until meat is
  tender.

  Recipe By: The Bombay Palace Cookbook

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