Ingredients
- 1/2 tsp ground or powdered red chile
- 1 5 lb leg of lamb, trimmed of fat
- 8 ounces plain yogurt
- 1/2 tsp powdered ginger
- 2 cloves garlic, crushed
- 2 ounces ground pistachio nuts
- 1/2 tsp saffron, or substitute annatto (available in Latin markets)
- 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.
Share this Recipe
Powered byWP Ultimate Recipe
The following two tabs change content below.
Managing Editor | Mark is a freelance journalist based out of Los Angeles. He’s our Do-It-Yourself specialist, and happily agrees to try pretty much every twisted project we come up with.
Latest posts by Mark Masker (see all)
- 2024 Scovie Awards Call for Entries - 07/07/2023
- 2024 Scovie Awards Early Bird Special: 3 Days Left - 06/29/2023
- 2024 Scovie Awards Early Bird Deadline Looms - 06/25/2023
