Leg of Lamb, North Indian Style
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1 large onion, peeled
4 cloves garlic, peeled
1 inch-long piece of ginger, peeled and roughly chopped
1 teaspoon fennel seeds
1 teaspoon cardamom seeds (with pods, crush and remove seeds)
6 whole cloves
1 tablespoon cumin seeds
1 3-inch-long cinnamon stick
10 black peppercorns
2 dried small red chilies, or 2 teaspoons dried red chili
flakes,
or to taste, optional
1 butterflied leg of lamb, 3 to 4 pounds
Salt
1. Combine onion, garlic and ginger in food processor and grind to
paste. Press through fine strainer to extract liquid; discard
liquid. Toast spices in small skillet over medium heat, shaking
frequently until aromatic, about 3 minutes. Grind in spice mill
or
coffee grinder until very fine.
2. Trim lamb of fat; sprinkle with salt. Combine spices and onion
mix, and rub over meat. Poke small holes in lamb and stick some
of
the mixture into each one. If time allows, fold meat in half,
wrap
tightly in plastic and refrigerate for a day.
3. Start charcoal or wood fire or heat gas grill or broiler; fire
should be quite hot, and the rack at least 4 inches from heat.
Grill or broil until nicely browned, even a little charred, on
both sides, about 20 minutes, until internal temperature at the
thickest part is about 125 degrees. Some will be rare, some
nearly
well done. Let rest for 5 minutes and slice thinly
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~Angelique~
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