Delhi-Style Yogurt-Marinated Lamb with Nut Crust

Ingredients

• 1 ¼ pounds white onions
• ¼ cup vegetable oil
• 1 whole lamb shoulder (about 10 pounds), boned, trimmed of all fat (about 4 1/3 pounds)
• 3 serrano chiles
• 10 whole cloves
• ½ cup golden brown sugar
• 2 cups sliced almonds
• + 11 more ingredients
• • 4 ½ teaspoons coarse kosher salt
  • 1 teaspoon black peppercorns
  • 1 tablespoon coarse kosher salt
  • 2 teaspoons ground cardamom
  • 1 tablespoon ground cinnamon
  • 1 cup raw cashews
  • 6 tablespoons fresh lemon juice
  • 7 ½ cups plain whole-milk yogurt
  • 1 tablespoon cumin seeds
  • 1 2-inch-long piece fresh ginger
  • 4 garlic cloves

Heat oil in large skillet over medium-high heat. Add onions; sauté until golden, 14 minutes. Add garlic and next 7 ingredients; stir 2 minutes. Scrape mixture into processor. Add 4 cups yogurt. Blend until mixture is coarse puree; transfer to large bowl. Mix in 2 cups yogurt and lemon juice. Plac...

View full recipe at Epicurious