Delhi-Style Yogurt-Marinated Lamb with Nut Crust

Delhi-Style Yogurt-Marinated Lamb with Nut Crust
Photo by Pornchai Mittongtare

Ingredients

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

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