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Nut-Marinated Leg of Lamb with Onion-Coconut Sauce
A Mughal-style bone-in leg of lamb marinated overnight in yogurt with almonds, cashews and pistachios, roasted to medium-rare and served with a reduced East Indian onion and coconut milk sauce.
- YieldServes 6
- Hands-on1 h
- Total11 h 32 min
- Difficulty
Ingredients
lamb
- 1¼ kgbone-in leg of lamb (1.1 to 1.4 kg), preferably the loin end
- 60 gplain yogurt
- 35 gslivered blanched almonds
- 35 graw cashew nuts
- 30 graw shelled pistachios
- 2 tbspginger paste (or finely grated fresh ginger)
- 1 tbspgarlic paste (or finely grated garlic)
- 2 tspground Kashmiri chile (or ½ tsp cayenne mixed with 1½ tsp sweet paprika)
- 1½ tspcoarse kosher or sea salt
- to tastevegetable oil spray
sauce
- 2 tbspcanola oil
- 160 gred onion, finely chopped
- 2 cloveslarge garlic cloves, finely chopped
- 2 tbsptomato paste
- 2 tspEast Indian bottle masala
- 1 tspcoarse kosher or sea salt
- 400 mlunsweetened coconut milk (1 can)
- 2 tbspfresh cilantro leaves and tender stems, finely chopped
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