6 cloves garlic

1½-in (3-cm) piece fresh ginger root, peeled and finely chopped

1-2 teaspoons chili powder, to taste

½ teaspoons ground turmeric

2 tablespoons ground almonds

3 tablespoons chopped fresh mint

Salt to taste

4 lb (2 kg) leg of lamb, with bone

METHOD

Mash the garlic and ginger to a fine paste. Mix the paste with the chili powder, turmeric, garam masala, yogurt, almonds, mint and salt to taste. Trim the lamb of all fat and membrane and make deep cuts all over it with a sharp knife. Place the lamb in a shallow cast iron casserole or baking dish and spread the yogurt mixture all over and around it, rubbing it well into the slits. Cover the dish with foil or a lid (or both, if possible) and put it into the refrigerator to marinate for at least 24 hours and preferably for 2 days.

Remove the lamb from the refrigerator and let it come to room temperature (keep it covered). In the meantime, heat the oven to 300°F (150°C). Put the dish in the oven and cook for 2 hours or until very soft and tender. Raise the temperature to 375°F (190°C), remove the covers and roast the leg for another hour, turning it from time to time and basting it with the marinade juices.

Transfer the meat to a serving plate and let it rest in a warm place for 10 minutes. Meanwhile tilt the oven dish and pour the oil off the top of the spicy sauce. If the sauce is very thick, put the dish over low heat and add sufficient water, stirring constantly, to produce a sauce with thick pouring consistency. Slice the meat at the table and serve the sauce on the side. Serve with Pilau or Yellow Rice, Pepper Water, Eggplant Salad or sautée vegetables and side dishes.