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INDIAN MOGHUL STYLE ROAST LAMB This superb dish is jest one of many fine examples of the fabulous rich food once enjoyed by Moghul emperors. try it as a variation to the roast lamb beef or chicken. 4 large onions, chopped 4 cloves garlic 1 piece fresh ginger,5cm/2in long chopped 3 tbsp ground almonds 2 tsp ground Coriander/ 2 tsp turmeric 2 tsp garam masala /2 2/3 fresh green chilli Juice of 1 lemon salt to test 300ml 1/2 pint 1/4 cups natural plain yoghurt,beaten 1.8 kg 4lb leg of lam. place the fist 11 ingredients in a food processor and blend to a smooth paste. Gradually add the yoghurt and bland until smooth. Grace a large deep baking tray and preheat the oven to 190 2 Remove most of the fat and skin from the lamb. use sharp knife make deep pocket above the bone at each side of the thick end. Make deep diagonal gashes on both sides. Push the Cloves into the leg of lamb at Random. Place the lamb on the baking tray and push some of the spice mixture into the pocket and gashes. spread the remaining spice mixture evenly all over the lamb. loosely cover the whole tray with foil Roast in the preheated oven for 2-2 1/2 hours or until the lamb leg is cooked. Removing the foil for the last 10 minutes of cooking time. Remove from the oven and allow to rest for 10minutes before carving Serve with grilled tomatoes,garnished with watercress and garnish the joint with the (slivered) almonds Salad

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