Folktales say this Mogul Lamb is how Genghis Khan liked his lamb prepared while on his way through the country. If you prefer beef, it can be substituted, using a cut suitable for roasting.
Ingredients
- 1/2 tsp red chile ground or powdered
- 1 5-lb leg of lamb trimmed of fat
- 8 ounces plain yogurt
- 1/2 tsp ginger powdered
- 2 cloves garlic crushed
- 2 ounces pistacho nuts ground
- 1/2 tsp saffron or annatto
- 1/4 lb butter or shortening
Servings: servings
Instructions
- Pierce the surface of the meat with a fork. Mix all of the ingredients together, except the butter, and rub into the meat thoroughly. The Afghans keep the meat at room temperature for about 12 hours, but I prefer to cover it and keep it in the refrigerator overnight.
- Place the lamb in a shallow roasting pan, dot the surface with the butter, then place it in the oven for about 15 minutes at 350 degrees F. Reduce the oven heat to 300 degrees F. and cook for three hours, or longer if needed. Baste with the juices in the pan and serve hot with a rice side dish.
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Publisher | Christened the "Pope of Peppers" by The New York Times, Dave DeWitt is a food historian and one of the foremost authorities in the world on chile peppers, spices, and spicy foods.
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