Homestyle Indian Cooking/Pat Chapman 1998

Festive Whole Lamb (Kurzi or Kashi)
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
16-20 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1 whole baby lamb, 8-12 pounds MARINADE: 4 tablespoons Garlic Puree 6 tablespoons Ginger Puree
2-1/4 cups Onion Puree 2/3 cup plain yogurt 2/3 cup vegetable oil
2 teaspoons salt SPICES: 1 teaspoon ground red pepper (cayenne) 1 teaspoon turmeric
2 teaspoons ground coriander 2 teaspoons Mild Curry Powder 1 teaspoon ground white cumin
1 tablespoon Garam Masala 6 bay leaves 8 brown cardamoms
10-inch piece cinnamon stick 1 teaspoon black cumin seeds 8 cloves
GARNISHES: roasted almonds mustard and cress chopped fresh cilantro leaves



1 Mix up the marinade ingredients, including the spices, and let it stand for about an hour to blend well.
2 Wash the lamb and remove any surface fat. Prick it all over with the knife point quite deeply to assist the marinade to penetrate,
3 Preheat the oven to 350 F. While it is warming up, choose a good-sized baking tray and coat the lamb with the marinade. Reserve some marinade for later basting.
4 Roast the lamb for 1 hour, then remove and baste with more marinade. Return to the oven and continue for another whole hour. Bast again. Exactly how long the process will take depends on the weight of the lamb, but allow at least 30 minutes per pound and allow between 20-30 minutes for it to rest in a low oven before serving. But because of variations in oven temperatures or the tenderness of the meat, you must check how things are going by inserting a knife point into the lamb during cooking. So, with the slow-cooking method, a 10-pound lamb will take 5 hours to cook plus the resting time.
5 To serve, you must aim for maximum impact, so place the whole cooked lamb on a large oval serving platter. The meal can be served with a festive rice (Navrattan Pullao, for example), a tasty vegetable dish, and plenty of curry sauce. Garnish the lamb by placing it on a bed of rice and by liberally sprinkling it with roasted almonds, mustard and cress, and fresh cilantro.

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