Delhi-Style Yoghurt-Marinated Lamb with Nut Crust

Ingredients for Delhi-Style Yoghurt-Marinated Lamb with Nut Crust

• 60ml vegetable oil

• 575g white onions, chopped

• 4 garlic cloves, chopped

• 3 serrano chillies, sliced into rounds

• 1 2-inch-long piece fresh ginger, peeled, thinly sliced

• 10 whole cloves

• 1 tablespoon cumin seeds

• 1 tablespoon ground cinnamon

• 2 teaspoons ground cardamom

• 1 teaspoon black peppercorns

• 1800ml (1700g) plain whole-milk yoghurt, divided

• 90ml fresh lemon juice

• 1 whole lamb shoulder (about 4.5kg ), boned, trimmed of all fat (about 2.0kg)

• 4 1/2 teaspoons coarse kosher salt, divided

• 300g sliced almonds (about 200g )

• 240ml raw cashews (about 140g )

• 100g (packed) golden brown sugar

• 1 tablespoon coarse kosher salt

How to make Delhi-Style Yoghurt-Marinated Lamb with Nut Crust

Heat oil in large skillet over medium-high heat. Add onions; sauté until golden, 14 minutes. Add garlic and next 7 ingredients; stir 2 minutes. Scrape mixture into processor. Add 950ml yoghurt. Blend until mixture is coarse puree; transfer to large bowl. Mix in 475ml yoghurt and lemon juice.

Place 240ml yoghurt marinade in small bowl. Cover, chill, and reserve for topping. Place 725ml marinade in medium bowl; mix in remaining 230g yoghurt and season with salt and pepper. Cover, chill, and reserve for sauce.

Place lamb in large roasting pan and shape into rectangle approximately 12x6 inches (some thin layers may overlap). Sprinkle with 2 1/4 teaspoons salt; spread with half of remaining marinade. Carefully turn lamb over. Sprinkle with remaining 2 1/4 teaspoons salt; spread with remaining marinade. Cover with plastic wrap. Refrigerate overnight.

Preheat oven to 191°C. Blend almonds, cashews, sugar, salt, and 200g marinade reserved for topping in processor until nuts are coarsely chopped.

Remove plastic and scrape most of marinade off top of lamb. Cover pan with foil and roast lamb 1 1/2 hours. Uncover; spread nut topping evenly over. Roast lamb uncovered until topping is golden and lamb is tender, about 1 hour. Let stand 10 minutes.

Transfer lamb to platter. Serve, passing reserved sauce.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.