h2g2 The Hitchhiker's Guide to the Galaxy: Earth Edition

Dear Kathleen,

My conscience has at last go the better of me, so here is the spicy lamb recipe I mentioned some months ago. I hope it is the one you had in mind or at least as good as that one! I haven't tried it myself yet but will in the near future now that i have typed it out and become familiar with it. Perhaps we can swap impressions.

Keep things going there! You still have my sympathy, thoughts and admiration for the way you seem to be coping and I am following your jounal. Do keep it; it may be useful to someone else some time!

Ingredients:

5 lb leg of lamb
2 oz blanched almonds
1/2 lb onions coarsely chopped
8 cloves garlic
4 1 in cubes of ginger coarsely chopped
4 fresh hot green chillies coarsely chopped
20 oz plain yoghurt
2 tablespoons cumin seeds
4 tablespoons ground corriander
1 teaspoon cayenne pepper
3 1/2 teaspons salt
1/2 teaspoon gamam masala
6 tablespoons vetgatable oil
1/2 teaspoon whole cloves
16 cardamom pods
2 in stick of cinnamon
10 Black peppercorns

To garnish:

4 tablespoons sultanas
1/2 oz balnched split or slivered almonds.


Get the butcher to remove the H-bone fron the lamb to make a deep pocket for “stuffing” and to cut of the bone close to the meat and to remove the fat and parchment-like skin from the outside. (Or do it yourself if you like!).

Put the leg into a glass or stainless steel baking dish.

Blend the almonds, onions chillies and 3 tablespoons of yoghurt to a smooth paste in an electric blender.

Put the remaining yoghurt into a bowl, whisk till smooth and creamy, add the paste, cumin, coriander,cayenne, salt & garam masala. Mix well.

Push spice paste generously into all the cavities of the leg, including the one the butcher made for you. Spread paste all over the under-side (side with less fat originally). Make deep slashes in the meat with a small sharp pointed knife and push paste in with your fingers. Turn the leg so that the once fatty side is uppermost and spread that with a thick layer of paste. Slash and stuff as before. Pour the remaining paste over and around the meat. Cover with cling-film and refridgerate for 24 hours (I’d leave it at least 48!).

Take the meat out of the fridge and let it come up to room temperature. Remove the cling film.

Heat the oil in in a small frying-pan over a medium flame; add the cloves cardamom, cinnamon and peppercorns. When the cloves swell – a few seconds – pour oil and spices over the lamb.

Pre-heat the oven to Gas Mk 6 (200 deg C, 400 deg F)

Cover the dish tightly with its lid or with foil. Bake, covered for 1 1/2 hours. Remove cover and bake uncovered for another 45 mins. Baste 3 or 4 times during this period. Scatter or arrange the the sultanas and the 1/2 oz of almonds over the meat and bake for another 5 – 6 mins.

Remove the baking dish from the oven and allow it to rest in a warm place for 15 mins.

Take out the leg and put it on a warm platter. Spoon off the fat from the top of the sauce. Use a slotted spoon to remove the whole spices and discard them. Pour the juices around the leg.

Serve with yellow rice and a green vegetable.

Happy cooking!

Love

Stephen

Thankyou Stephen- The recipe looks terrific, I can taste it already. Thankyou also for your words of encouragement. This week has been a rollercoaster ride as Darel and her sister Mara are home on March Break. Also, my mother is in intensive care at a hospital 60 km away, so today is yet again "another day" I'm amazed that I'm still standing but i'm determined not to put myself into a corner. Take care- Kathleen

HI Kathleeen,

We have some (very) old friends coming to stay the weekend after next and were planning to do the lamb then.

Watch this space!

Stephen