Leg of Lamb with an Onion-Coconut Sauce

Name: Leg of Lamb with an Onion-Coconut Sauce
Yield: Serves 6
Cuisine: Moghul
Ingredients: 1½ teaspoons coarse kosher or sea salt; 1½ teaspoons coarse kosher or sea salt; 2 teaspoons ground Kashmiri chiles; or ½ teaspoon cayenne (ground red pepper) mixed with 1½ teaspoons sweet paprika; 2 teaspoons ground Kashmiri chiles; or ½ teaspoon cayenne (ground red pepper) mixed with 1½ teaspoons sweet paprika; 2 teaspoons ground Kashmiri chiles; or ½ teaspoon cayenne (ground red pepper) mixed with 1½ teaspoons sweet paprika; 2 teaspoons ground Kashmiri chiles; or ½ teaspoon cayenne (ground red pepper) mixed with 1½ teaspoons sweet paprika; 2 tablespoons Ginger Paste; 1 tablespoon Garlic Paste; 1 teaspoon coarse kosher or sea salt; 1 teaspoon coarse kosher or sea salt; 2 tablespoons tomato paste; 2 teaspoons East Indian bottle masala; 1 cup finely chopped red onion; 2 large cloves garlic, finely chopped; Vegetable cooking spray; 2 tablespoons canola oil; ¼ cup raw shelled pistachio nuts; ¼ cup raw cashew nuts; ¼ cup slivered blanched almonds; ¼ cup plain yogurt; 1 bone-in leg of lamb (2½ to 3 pounds), preferably the loin portion; 1 can (13.5 ounces) unsweetened coconut milk; 2 tablespoons finely chopped fresh cilantro leaves and tender stems

Preparation info

Serves
6

Difficulty
Medium

Appears in

660 Curries

By Raghavan Iyer

Published 2008

About

I love combining regional tastes. The flavors in this nut-studded roast are characteristic of northern India’s Moghul cuisine, while its sauce is typical of the East Indian community in Mumbai, where seafood, not meat, is the dietary staple. Even though I have used lamb, a beef roast would be perfectly acceptable and would have the same cooking time.

Ingredients

Asia
India
Mumbai
Main course
Sauce
Gluten-free

Ingredients

Method