Lamb Madhuban
| Yield: | 4 Servings |
| Categories: | Main Dishes, Indian |
| 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 | |
| MAIN INGREDIENTS | ||
| Leg of lamb with bone | ||
| 2 | c | Malt vinegar |
| Salt | ||
| 1 | Medium size onion | |
| 1/2 | Medium size green pepper | |
| 1 | Slice lemon | |
| INGREDIENTS FOR SAUCE | ||
| 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 | ||
| INGREDIENTS FOR GARNISH | ||
| 2 | Beaten eggs | |
| 2 | ts | Butter |
| Handful flaked almonds | ||
| Handful sultanas |
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