Delhi-Style Yogurt-Marinated Lamb with Nut Crust
Delhi-Style Yogurt-Marinated Lamb with Nut Crust is a gluten free main course. This recipe covers 47% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 75g of protein, 37g of fat, and a total of 788 calories. This recipe serves 10. From preparation to the plate, this recipe takes roughly 45 minutes. If you have garlic cloves, peppercorns, golden brown sugar, and a few other ingredients on hand, you can make it. To use up the lemon juice you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing
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.
Place 1 cup yogurt marinade in small bowl. Cover, chill, and reserve for topping.
Place 3 cups marinade in medium bowl; mix in remaining 1 1/2 cups yogurt and season with salt and pepper. Cover, chill, and reserve for sauce.
Place lamb in large roasting pan and shape into rectangle approximately 12x6 inches (some thin layers may overlap).
Sprinkle with 2 1/4 teaspoons salt; spread with half of remaining marinade. Carefully turn lamb over.
Sprinkle with remaining 2 1/4 teaspoons salt; spread with remaining marinade. Cover with plastic wrap. Refrigerate overnight.
Preheat oven to 375°F. Blend almonds, cashews, sugar, salt, and 1 cup marinade reserved for topping in processor until nuts are coarsely chopped.
Remove plastic and scrape most of marinade off top of lamb. Cover pan with foil and roast lamb 1 1/2 hours. Uncover; spread nut topping evenly over. Roast lamb uncovered until topping is golden and lamb is tender, about 1 hour.
Transfer lamb to platter.
Serve, passing reserved sauce.