• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Lamb Madhuban

  • Recipe Submitted by on

Category: Indian, Main Dish

 Ingredients List

  • ----------------------------------MARINADE----------------------------------
  • 2 ts Cumin powder
  • 2 ts Hot madras curry powder
  • 2 ts Coriander powder
  • 2 ts Paprika powder
  • 6 Jalapeno chilies finely chpd
  • Fresh chopped coriander
  • 25 cl Vegetable oil
  • 750 cl Natural yoghurt
  • 4 Sticks cinnamon
  • 8 Cardamom pods
  • 8 Cloves
  • 1 ts Nutmeg
  • 1 Piece root ginger thumb size
  • 6 Cloves garlic


Leg of lamb with bone
2 c Malt vinegar
1 Medium size onion
1/2 Medium size green pepper
1 Slice lemon

25 cl Natural yoghurt
50 cl Pure red grape juice
1 tb Ghee
2 ts Ginger
2 ts Garlic puree
1 ts Cumin powder
1 ts Garam masala
1 ts Curry powder
1 ts Paprika
1 c Ground almonds
Salt to taste

2 Beaten eggs
2 ts Butter
Handful flaked almonds
Handful sultanas

Wash the leg of lamb. Mix together a solution of 1 tsp salt with 2 cups
of malt vinegar. Massage the solution into the lamb and leave for 10

Dry roast the cinnamon sticks, cardamom pods, cloves, nutmeg, root ginger
and garlic. Grind to a fine powder in a pestle and mortar.

Place the fresh coriander and jalapeno chillies in a liquidiser and blend
for 2 minutes. Add the remaining marinade ingredients, including the
powdered dry roast spices, and liquidise into a paste.

Rinse the lamb with clean cold water. Sear the lamb deeply on both sides
and place on a baking tray. Coat the lamb with marinade. Slice the onion
and green pepper and place on top of the lamb add the lemon and cover in
foil. Leave to marinade for 1 1/2 hours. Cook in a preheated oven at 190C
/ 375F / Gas mark 5 for 1 1/2 hours or until the lamb begins to separate
from the bone.

Mix all the garnish ingredients up and spread on the lamb 10 minuted before
it is due to come out the oven.

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