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    • Corporate Event Catering
    • Breakfast Catering
  • Mexican and Tex-Mex
    • Loaded Nachos
    • The Staples of Mexican Food
    • Cheese Enchilada
    • Turkey Empanadas
    • Empanadas with Cheese and Spinach
    • Breakfast Quesadilla
    • The Art of the Tortilla
    • Cuban Mojo Chicken
    • Shredded Chicken Tacos
  • Cocktails and Drinks
    • The Punch Bowl
    • How Much Alcohol You'll Need For Your Party
    • Port Wine
    • Bloody Mary and Spicy Pepper Margarita
    • Blood Orange Margarita (with Habanero)
    • Eggnog Cocktails
    • Strawberry Mojito and Strawberry Daiquiri
    • Airplane Daiquiri
    • French and German Wines
    • Mango Mai Tai
    • Mexican Coffee
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    • Layer Cakes
    • Chocolate Nut Gateau
    • Lemon Meringue Cheesecake
    • Molten Chocolate Cake
    • Chocolate Pudding Squares
    • Peanut Butter Pie
    • Tips for Buttercream Frosting
    • How to Bake Macarons
    • Chocolate Fudge
    • Making Chocolate Pie
    • Red Velvet Bundt Cake
    • Types of Pies
    • Red Velvet Cheesecake and Pumpkin Cheesecake
    • Oreo Cheesecake
    • Pumpkin Crumble Pie
    • How to Make Cinnamon Rolls
    • Dessert Flavors
    • Cappuccino Brownies
    • Meringue Cookies
    • Baking Cheesecake
    • Skillet Super Cookie
    • Turtle Cheesecake
    • How to Bake Chocolate Cake
    • Tips For Baking Cookies
    • No-Egg Cookie Dough
    • How To Bake Cupcakes
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    • Nutella Cheesecake
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    • Barbecue Ranch Burger
    • Bacon Burger
    • Blue Cheese Burgers
    • Sloppy Joes
    • Swiss Onion and Mushroom Burger
  • Meat and Fish
    • Beef Pot Roast
    • Benefits of Slow Cooking
    • Chicken Liver Mousse
    • Poached Chicken à la Crème
    • Beef Tenderloin and Squash Soup
    • How to Butter Baste Meat
    • Herb Roasted Chicken
    • Making Chicken with Orange Liqueur
    • How to Cook Chicken
    • How to Cook Salmon
    • Paleo Salmon Cakes
    • Chicken Meatballs
    • Spiced Beef
    • Thanksgiving with Whoopi Goldberg
    • 11 Ways to Cook
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    • Basics of Soup
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    • Pasta with Cajun Chicken
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    • Cheesy Chicken Pasta Casserole
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    • Blue Cheese Spaghetti Sauce
    • Soufflé
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    • How to Cook Eggs
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    • Sweet Coconut Balls
    • Making Dumplings
    • Fried Wontons
    • Chicken Kababs
    • Chicken Triangle Appetizers
    • Flavored Yogurts
    • Spiced Roast Lamb
    • Shrimp Dumplings
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    • Moroccan Chicken Bastilla
    • Kefta Briouat
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    • How to Be a Host
    • Easy Entertaining Ideas
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    • French Service
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Spiced Roast Lamb (Recipe)

We found this delicious recipe for spiced roast lamb in a book called "Cooking with my Indian mother-in-law" by Simon Daley (with Roshan Hirani), a book about Indian home cooking written by a man learning to cook Indian cuisine from his future mother-in-law, recreating the dishes she teaches him and writing down the recipes. The book has lots of wisdom regarding spices and ingredients, as well as recipes for many different Indian dishes - meats, vegetables, rice, fish, chutneys, and more. Here is the recipe for spiced roast lamb:

"Spiced roast lamb
Sekelu ghosh

In simple terms this is roast leg of lamb with an Indian twist. A rich marinade flavours and tenderises the meat, cooking down to a tasty crust and thickened masala to serve alongside the roast. It's great for a party -- the lamb leg looks bountiful and celebratory and is delicious hot or cold. And it couldn't be simpler to prepare: it's just a matter of marinating the lamb the night before, then roasting it for three hours or so, with little further attention required. Present the joint proudly on a large platter, letting guests carve their own servings to eat with warm pitta bread or naan, salad leaves, Raitha (page 130) and some of the sauce. As you would expect, roast potatoes make a good accompaniment, especially the Spiced Roast potatoes on page 89.
 Lamb meatballs with cranberries (swapped for barberries), yogurt and mint.
.............................................
1 leg of lab, weighing about 1.6kg/3.5lb
8 cloves garlic
7.5cm/3in ginger
1 teaspoon salt
3 tablespoons yoghurt
3 tablespoons groundnut (peanut) oil
275ml/10fl oz crushed canned plum tomatoes and juice (about two-third of a can)
1 teaspoon chilli powder
1/2 teaspoon turmeric

For 6-8 people (or more as part of a buffet)

.............................................

Put the lamb in a deep, non-reactive dish. Take a sharp knife and stab the meat deeply all over - this will help the marinade permeate the meat. Crush the garlic and ginger with the salt to a paste. Mix with the yoghurt, oil, tomatoes, chilli powder and turmeric and stir well. Pour the marinade over the meat, rubbing it in well and turning the meat to coat all over. Cover the dish with clingfilm (plastic wrap) and place in the fridge for at least 8 hours or overnight if possible, turning the meat from time to time.

About an hour before you want to cook the lamb, remove it from the fridge to allow it to come up to room temperature. Then, about 20 minutes before you intend to cook, preheat the oven to 210°C/425°F/gas mark 7.

Put the meat in a roasting pan, pour in the marinade and turn the meat to coat it well with the marinade. Cover the pan with foil, leaving a small corner open to allow steam to escape. Place in the oven and roast for 30 minutes, then reduce the heat to 180°C/350°F/gas mark 4.

After about 1.5 hours, remove the foil, baste the meat with the marinade in the pan and return to the oven. Cook until the meat is tender (test by piercing the thickest part of the meat with a skewer - if the juices that run out are clear, the meat is done). This will take about 1 more hour. If you feel the meat is browning too much, cover it with foil again and continue cooking.

When the meat is done, remove it from the oven and place on a warmed platter. Cover it with foil and let it rest for around 30 minutes before carving - this will ensure juicy, tender meat. Avoiding pools of excess fat, scoop any remaining marinade from the pan into a bowl and keep warm, to serve alongside the joint."

(from "Cooking with my Indian mother-in-law" by Simon Daley with Roshan Hirani)
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