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

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.