Trim all fat from lamb, and, using a sharp knife, make slits all over the leg.
Combine the garlic/ginger paste and the salt with
the cumin, turmeric, cinnamon, cardamom, cayenne, cloves, and lemon juice to make a paste. If paste seems too thick, add more lemon juice. Spread the paste over the meat, forcing into each slit.
Soak the saffron threads in hot water for five minutes.
In a blender or food processor put the yoghurt, the blanched nuts and the saffron threads with their water, and puree. Coat the lamb with thepuree. Drizzle honey over the meat.
It is best to marinate the meat for two days in the refrigerator, or at least overnight. Cover loosely.
Preheat oven to 220 C and roast lamb in a covered baking dish (use foil wrap if necessary) for 1/2 hour. Reduce heat to 170 F and cook at 30 minutes to the half kilo, about 1-1/2hours, until meat is tender.
Notes & Tips
Stir pan juices and drizzle over carved meat on platter.
Serve warm or at room temperature with steamed rice or with a simple salad.