13. RAAN-E-AWADH

Ingredients

1 tbsp poppy seeds

1 tsp coriander seeds

10 cloves

15 black peppercorns

1 cinnamon stick

2 cardamom pods

1 bay leaf

6 garlic cloves, peeled

3 inches ginger, peeled

2 tsp salt

8 oz full-fat yoghurt

4 lb lamb leg, bone-in and all fat trimmed 1 white onion, roughly chopped

4 tbsp clarified butter ½ cup fried onions for garnish ½ cup chopped cilantro for garnish 2 lemon slices for garnish

Method

Toast poppy seeds, coriander seeds, cloves, peppercorns, cinnamon, cardamom, and bay leaf in a saucepan. Grind it into a powder. Add in garlic, ginger, and salt to make a smooth paste. Transfer to a bowl, and mix in yoghurt. Make slits on the lamb and marinate it with the paste evenly. Place on roasting pan and refrigerate overnight. Heat oven to 350° Celsius. Meanwhile, heat butter in a saucepan, sauté onions till lightly golden and set aside. Add water to the roasting pan with the lamb, cover with foil, and let bake for one hour and five minutes, flipping the lamb at the 45-minute mark. Next, add onions and clarified butter over the lamb, and let it roast uncovered for another hour. Once cooked, garnish with fried onions, cilantro, lemon slices, and lamb gravy. Serve hot. marriott.com