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Spiced leg of lamb or Raan with Geramin La Brie’s Garam Masala

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Ingredients

Adjust Servings:
3 Pounds Leg of Lamb
3 to 6 cloves Garlic
1/4 inch Ginger Root
1 Small Chopped Onion
3 Springs with Stems Mint
1 Cup Plain Yogurt
From 1/2 Lime Lime Juice
1/2 Teaspoon Cumin
1 Tablespoon Paprika You may substitute with Kashmiri chilli powder
1 Tablespoon Coriander Powder
1/4 Cup Whole Almonds Almonds
2 Medium sized Tomatos
1/4 Cup Water
2 Teaspoons Salt
Geramin La Brie’s Garam Masala

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Spiced leg of lamb or Raan with Geramin La Brie’s Garam Masala

Cuisine:

This dish is supposed to have it’s origins from the Steppes of Central Asia. For thousands of years, India had a huge influence of the Mughals who were related to the Mongols. The Mongols were horsemen and herdsmen originally developed cuisines over time and influenced much of Asia and certain parts of Europe whenever they had invaded these parts of the world. Raan was typically a spiced Leg of lamb that they BBQ’d over spit fire and eat pulling at the meat with their bare hands!

  • Serves 6
  • Medium

Ingredients

Directions

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In a spice grinder blend the almonds- In a blender add about ¼ cup hot water and puree all the above-
Yogurt, ginger, garlic, tomatoes, mint, onion and blend till smooth. Then add the blended almonds from the spice blender and blend the almonds along with the rest – This way the almond puree gets blended evenly with the onion, ginger, garlic, mint, tomato mixture. Pour this into a mixing bowl- add the garam masala, coriander powder, paprika, cumin – add the juice of half a lime and mix well-add the salt –
In a Hammerstahl 13.5″ French Skillet with Lid – Add ¼ cup of oil and brown the leg of lamb on all sides. Leave aside- add the blended mixture into the pan with the meat drippings and saute it for about 5-6 minutes. Add the meat back into the pan – Add about 2 cups of water into pan and bake with lid on for the 1st hour at 400 degrees – then for the next 45 minutes to an hour at 500 degrees- check to see if there is enough water to make a gravy-Check after every 45 minutes and may have to add more water. Once the lamb is cooked – remove and slice the leg of lamb – serve on a serving tray- add the gravy on top- Eat with Naan.

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