Serves: 4
Total Calories: 1,520
1. Carefully trim off the white membrane from the surface of the meat and, with a long-pronged barbecue fork or a thin knife with a pointed tip, prick it all over. Then make 2-inch long deep cuts, each about 2 inches apart, over the entire surface of the lamb and place in a non-reactive pan.
2. In a food processor, process together 6 slices ginger and 4 cloves garlic until minced. Add the lemon juice, yogurt, garam masala, and salt and process again until smooth. Transfer to the lamb and rub well over the surface of the meat, making sure that it enters the cuts. Cover with plastic wrap and marinate in the refrigerator at least 4 and up to 48 hours.
3. Toss the onions with the sugar. Heat the ghee in a large nonstick wok over medium-high heat and cook the sugar-coated onions (in 2 batches if necessary), stirring, until crispy and golden, about 12 minutes per batch. With a slotted spatula, transfer to paper towels to drain. Then cook the red chili peppers, stirring, until crispy and browned, about 1 minute. Transfer to paper towels. Remove all but 1 tablespoon of the ghee from the wok.
4. In a food processor, process together half the fried onions (save the rest for garnish), the remaining 4 pieces of ginger and 2 cloves garlic, and the almonds and red chili peppers to make a smooth paste.
5. Heat the 1 tablespoon ghee that's left in the wok, stir in the bay leaves and cumin seeds, and cook about 30 seconds. Add the onion-almond paste and cook over medium heat, stirring, until the ghee separates to the sides, about 5 minutes.
6. Add the marinated lamb, leaving the marinade behind, and cook, turning as needed, until well-browned on all sides, about 1 hour. Add the marinade and the water, and bring to a boil over high heat. Reduce the heat to medium-low, cover the pan, and simmer until the lamb is soft-tender, 1 1/2 to 2 hours. (Check after 1 1/2 hours, and then every 10 minutes until it is soft.)
7. Mix in the saffron milk, screwpine essence, and cilantro, and continue to simmer until the sauce is thick and fragrant, about 20 minutes.
8. Transfer to a serving platter, garnish with the silver leaves, the reserved fried onions, and the almonds and pistachios, and serve hot.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Hyderabadi Spicy Leg of Lamb Raan with Screwpine Essence recipe is from the 1000 Indian Recipes Cookbook. Download this Cookbook today.
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