Indian-Style Lamb Pot Roast | Saveur
Belonging to the family of slow, steam-cooked moghul dishes called dum pukht, this lamb is coated in a spice paste made with saffron, coconut, almonds, and yogurt. Continue...
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Ingredients
- 8 cloves garlic
- 1 small onion, quartered
- 1 3" piece ginger, peeled and roughly chopped
- 1 1⁄2 cups golden raisins
- 1⁄2 cup unsweetened flaked coconut
- 1⁄3 cup blanched almonds
- 2 tbsp. plus 1 tsp. garam masala
- 2 tbsp. light brown sugar
- 3 tsp. saffron
- 4 serrano chiles, stemmed
- 1 1⁄2 cups yogurt
- 1 6-7-lb. leg of lamb, boned
- Kosher salt, to taste
- Juice of 1 lime
- 1 large onion, thinly sliced
- 2 tbsp. chopped cilantro leaves
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