Kashmiri Roast Leg of Lamb


  • 2 Kg leg of lamb

  • 3 cloves garlic -- mashed,

  • 1 piece fresh ginger, size of a walnut -- minced

  • 1 tsp salt

  • 1 tsp turmeric

  • .5 tsp ground cinnamon.5 tsp ground cardamom

  • 1/2 tsp cayenne

  • .25 tsp ground cloves

  • .5 tsp saffron threads

  • .75 cup yoghurt

  • 2 tbs blanched almonds

  • 2 tbs blanched pistachios

  • 1 tbs honey


  • 1.

    Trim all fat from lamb, and, using a sharp knife, make slits all over the leg.

  • 2.

    Combine the garlic/ginger paste and the salt with

  • 3.

    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.

  • 4.

    Soak the saffron threads in hot water for five minutes.

  • 5.

    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.

  • 6.

    It is best to marinate the meat for two days in the refrigerator, or at least overnight. Cover loosely.

  • 7.

    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.


Stir pan juices and drizzle over carved meat on platter.
Serve warm or at room temperature with steamed rice or with a simple salad.

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