Category: Lamb
Rating: 3.56
Servings: 4


2 teaspoon cumin powder
2 teaspoon hot madras curry powder
2 teaspoon coriander powder
2 teaspoon paprika powder
6 jalapeno chilies finely chpd
1 fresh chopped coriander
25 centiliter vegetable oil
750 centiliter natural yoghurt
4 sticks cinnamon
8 cardamom pods
8 cloves
1 teaspoon nutmeg
1 piece root ginger thumb size
6 cloves garlic
1 leg of lamb with bone
2 cup malt vinegar
1 salt
1 medium size onion
1/2 medium size green pepper
1 slice lemon
25 centiliter natural yoghurt
50 centiliter pure red grape juice
1 tablespoon ghee
2 teaspoon ginger
2 teaspoon garlic puree
1 teaspoon cumin powder
1 teaspoon garam masala
1 teaspoon curry powder
1 teaspoon paprika
1 cup ground almonds
1 salt to taste
2 beaten eggs
2 teaspoon butter
1 handful flaked almonds
1 handful sultanas

Directions: How to Cook Lamb Madhuban

Wash the leg of lamb. Mix together a solution of 1 tsp salt with 2 cups of malt vinegar. Massage the solution into the lamb and leave for 10 minutes.

Dry roast the cinnamon sticks, cardamom pods, cloves, nutmeg, root ginger and garlic. Grind to a fine powder in a pestle and mortar.

Place the fresh coriander and jalapeno chillies in a liquidiser and blend for 2 minutes. Add the remaining marinade ingredients, including the powdered dry roast spices, and liquidise into a paste.

Rinse the lamb with clean cold water. Sear the lamb deeply on both sides and place on a baking tray. Coat the lamb with marinade. Slice the onion and green pepper and place on top of the lamb add the lemon and cover in foil. Leave to marinade for 1 1/2 hours. Cook in a preheated oven at 190C / 375F / Gas mark 5 for 1 1/2 hours or until the lamb begins to separate from the bone.

Mix all the garnish ingredients up and spread on the lamb 10 minuted before it is due to come out the oven.

Wizz all the sauce ingredients and pour over the lamb 5 minutes before serving and cover to warm through. Posted to MM-Recipes Digest V4 #287 by Matt on Nov 03, 1997

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Related recipes:
Lamb Biryani
Lamb Chops Kashmiri-Style
North Kashmir Lamb Stew (Kashmiri Gosht)
Lamb With Spinach (Saag-Gosht)
Keema Mattar

Recent comments and reviews for this recipe:

Jale writes:

try this ckchien dish!Ingredients * 2 ckchien breast filets * 2 potatoes * 1 lemon * 2 desertspoons flour * salt * pepper * 2 desertspoons oil * waterInstructionsplace salt,pepper and flour into a plastic bag and coat the ckchien breast filets.Heat the oil in a deep frying pan with a lid or a pot and brown the ckchien on both sides.While the ckchien is browning peel and thinly slice the potatoes.Remove the browned ckchien from the pan and place the sliced potatoes at the bottom.Put just enough cold water over the potatoes to cover them.Put the ckchien breasts on top of the potatoes and sprinkle with the zest and juice of the lemon.Add a little more salt, bring to the boil and then cover with a lid and simmer for 30 minutes or until the ckchien is cooked.Serve with a green vegetable or salad

Posted on 03 Sep 2012, 18:22 ET

Lindha writes:

Dave, great news about the new mag. Will you be putting it onilne for us mere mortels to look at while it's too hot to walk to the beach! I remember well the 4 seasons (not the band) in one day back at home. When the weather is nice though you wouldn't want to be anywhere else.Be good

Posted on 03 Sep 2012, 18:22 ET

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