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1
Remove all the fat from the outside of the leg and the white skin, or ask your butcher to do it.
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2
Put the leg in a baking dish, stainless steel or glass is preferred because of the yogurt marinade.
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3
Put in your blender or food processor the almonds, onions, garlic, ginger, green chilies and about 3 tablespoons of the yogurt, process to a paste.
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4
The remaining yogurt you put in a dish, beat lightly until smooth, add the paste and the cumin, coriander, cayenne and garam masala, mix.
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5
Stab the lamb all over, making good deep cuts.
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6
Now the fun begins, using your hands push generous amounts of paste in the natural openings of the lamb, then in the cuts you made.
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7
Spread remaining paste all over and around the lamb, the side that will be up should get a thick layer.
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8
Cover and refrigerate for at least 24 hours.
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9
When ready to bake, remove the lamb from the fridge and give it enough time to get to room temperature.
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10
Preheat the oven to 400 degrees F.
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11
Heat the oil in a small pan on a medium flame, when hot add the cloves, cardamom, cinnamon and peppercorns, when the cloves swell, this just takes seconds pour the hot oil and the spices over the lamb.
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12
Cover the dish with its own lid or tightly with aluminum foil, bake covered for 1 hour and 30 minutes.
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13
Remove the foil and bake for another 45 minutes or longer if you prefer.
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14
During this time baste the meat regularly with the sauce.
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15
Scatter, or make nice pattern, the sultana's and almonds over the top of lamb in the yogurt paste.
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16
Bake for another 5-6 minutes.
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17
Remove the dish from the oven; leave it a warm place for 15 minutes or so.
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18
Take the leg out of the pan, spoon the fat from the top of the sauce, strain the sauce and discard the whole spices.
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19
Serve the leg on a platter with the sauce poured around it.
