Delhi-Style Yogurt-Marinated Lamb With Nut Crust Recipe

Name: Delhi-Style Yogurt-Marinated Lamb With Nut Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup vegetable oil; 1 1/4 pounds white onions, chopped; 4 garlic cloves, chopped; 3 serrano chiles, sliced into rounds; 1 2-inch-long piece fresh ginger, peeled, thinly sliced; 10 whole cloves; 1 tablespoon cumin seeds; 1 tablespoon ground cinnamon; 2 teaspoons ground cardamom; 1 teaspoon black peppercorns; 7 1/2 cups (60 ounces) plain whole-milk yogurt, divided; 6 tablespoons fresh lemon juice; 1 whole lamb shoulder (about 10 pounds), boned, trimmed of all fat (about 4 1/3 pounds); 4 1/2 teaspoons coarse kosher salt, divided; 2 cups sliced almonds (about 7 ounces); 1 cup raw cashews (about 5 ounces); 1/2 cup (packed) golden brown sugar; 1 tablespoon coarse kosher salt

Servings: persons

1/4 cup vegetable oil
1 1/4 pounds white onions, chopped
4 garlic cloves, chopped
3 serrano chiles, sliced into rounds
1 2-inch-long piece fresh ginger, peeled, thinly sliced
10 whole cloves
1 tablespoon cumin seeds
1 tablespoon ground cinnamon
2 teaspoons ground cardamom
1 teaspoon black peppercorns
7 1/2 cups (60 ounces) plain whole-milk yogurt, divided
6 tablespoons fresh lemon juice
1 whole lamb shoulder (about 10 pounds), boned, trimmed of all fat (about 4 1/3 pounds)
4 1/2 teaspoons coarse kosher salt, divided
2 cups sliced almonds (about 7 ounces)
1 cup raw cashews (about 5 ounces)
1/2 cup (packed) golden brown sugar
1 tablespoon coarse kosher salt

1
Heat oil in large skillet over medium-high heat. Add onions; saute 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.
2
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.
3
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.
4
Preheat oven to 375u00b0F. Blend almonds, cashews, sugar, salt, and 1 cup marinade reserved for topping in processor until nuts are coarsely chopped.
5
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. Let stand 10 minutes.
6
Transfer lamb to platter. Serve, passing reserved sauce.

1246

kcal

Calories

Fat

122

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1/4 cup vegetable oil, 1 1/4 pounds white onions, chopped, 4 garlic cloves, chopped, 3 serrano chiles, sliced into rounds, and more.

Yes, Delhi-Style Yogurt-Marinated Lamb With Nut Crust falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Delhi-Style Yogurt-Marinated Lamb With Nut Crust

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