Indian rubbed Lamb Leg (pron)

buccaneer said:

To make a rub that is Indian, I used spices recommended for Kashmiri cooking.
Spices ground and mixed with yogurt to form a paste first.
I used natural yogurt and cardamon, three types of dried chilies, cumin, tumeric, cinnamon, cloves, salt and black pepper.

I slit the lamb leg lengthways to get more surface area and deeper rub penetration.

Since the idea is to cook usual foods but with different seasoning, I chose potatoes and squash and onions.
I spiced some oil with chilies, bay leaves, and panch poran and added a small portion of water and cooked them in a tray separate

Made a crust of pistachio and almonds and added that with some honey.
Lamb is looking great

Plated with the vegetables

Fantastic food, so glad I chose this or I may never have tried it!
Thanks!


Internal shot, cooked for over 2 hours with Apple wood

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martyleach said:

Awesome Buc! I thought this was all about American Indians. I was getting ready to enter a Buffalo dung smoked Beaver.

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Al Czervik said:

So this is what Indian food is supposed to look like, huh? :mmph:

Great job Buccs! :mrgreen:

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Arlin_MacRae said:

You had me with the crust, brother. Outstanding!

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