Indian leg of lamb

Ingredients for 4 servings:

• 1 leg(s) (young leg of lamb)
• 2 tbsp ginger root, fresh
• 6 garlic cloves
• 2 tsp salt
• 1 tsp coriander and cumin
• ½ tsp curry and cayenne pepper
• 3 tsp cloves and cardamom
• 2 tbsp lemon juice
• 1 cup of natural yogurt
• 50 g raisins
• 50 g almond(s), roasted sticks

Instructions

Working time approx. 30 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 30 minutes

Lamb with a twist

Make 1 cm deep and wide cuts in the young leg of lamb at intervals. Blend the sauce from the chopped ginger root, salt, coriander and cumin, curry and cayenne pepper, cloves and cardamom, lemon juice, and yogurt. Place the leg on a piece of heavy-duty aluminum foil, pour the sauce over it, then add the raisins and toasted almonds and seal the foil. Refrigerate for a few hours or overnight to allow the spices to penetrate. Then pour 1 liter of boiling water into a roasting pan. Place the package in the pan and cook at 220°C for 120 minutes. Add more boiling water if necessary.