Madhur Jaffrey's Spiced Lamb Onnaspit

From: Madhur Jaffrey's Indian Cookery, her Spiced Leg Of Lamb recipe adapted for use with a whole lamb on a spit.
Serves 20.

Requires at least a Rotigrill Lamb Roaster, butchers' needle and twine, and requires marinading overnight.

Ingredients

For the marinade:
  • 1 whole lamb
  • 11 large onions
  • 32 cloves of garlic
  • 16 thumbs of ginger, peeled
  • 10 green chillies, sliced in half and the pith removed
  • 7 tbsp plain greek yoghurt (or 125 ml of coconut cream/vegetable stock mixture)
  • 2 tsp turmeric
  • 8 tbsp ground cumin
  • 16 tsp ground coriander
  • 2 tsp cayenne pepper
  • 2 tsp garam masala
  • 200 gm ground almonds
  • 5 tsp salt
  • 24 tbsp olive oil
  • 2 tsp cloves
  • 65 cardamom pods
  • 20 cm cinammon stick
  • 40 black peppercorns
  • 6 slices of plain white bread
For the sauce:

  • 2 large onions
  • 16 cloves of garlic
  • 6 thumbs of ginger, peeled
  • 8 green chillies, sliced in half and the pith removed
  • 350 ml coconut cream
  • 850 ml vegetable stock
  • 2 tsp turmeric
  • 4 tbsp ground cumin
  • 8 tsp ground coriander
  • 1 tsp cayenne pepper
  • 2 tsp garam masala
  • 120 gm ground almonds
  • 2.5 tsp salt
  • 2 tbsp olive oil
  • 2 tsp cloves
  • 20 cardamom pods
  • 10 cm cinammon stick
  • 20 black peppercorns

Method For The Marinade And Lamb

  1. Using a blender, chop up six of the onions, the garlic, the ginger and the chillies along with enough of the yoghurt to make it work nicely in the blender; you may have to do this in batches.
  2. In a bowl, mix this with the turmeric, cumin, coriander, cayenne pepper, garam masala, ground almonds, salt and the remainder of the yoghurt to form a paste.
  3. Using a sharp knife, slash the lamb down to the bone at 3 cm intervals all over; this is important, the flavour remains on the surface so you need lots of surface.
  4. Rub the paste into the lamb, making sure to get it into all the crevices.
  5. Store the lamb overnight; in a fridge would be ideal but if it won't fit then carefully put it inside a very large bin liner (e.g. a wheelie bin liner).
  6. In a large bowl, break up the bread and add the remaining five onions, sliced.
  7. Put the cloves, cardamom, cinnamon and peppercorns into a small bowl.
  8. Heat the oil in a saucepan (that has a lid) and, when it is hot, throw in the spices from the small bowl; put on the pan lid quickly to avoid collateral damage and then, after a few seconds of cooking, pour the lot onto the large bowl with the bread/and onions so that it soaks into the bread; mix together well.
  9. Bolt all the ironwork to the lamb according to your Rotigrill instructions.
  10. Stuff the mixture from the bowl into the body of the lamb and then sew up the lamb's body cavity using the butchers' needle and twine.
  11. Cook for five hours or until juices run clear.

Method For The Sauce

  1. Using a blender, chop up the onion, garlic, ginger and chillies as finely as you can, along with enough of the stock to make it work nicely in the blender.
  2. Put the oil into a large frying pan and, when the oil is hot, cook the cloves, cardamom, cinnamon and peppercorns for a few seconds.
  3. Add the contents of the blender and cook until it begins to brown.
  4. Add the turmeric, cumin, coriander, cayenne pepper, garam masala, ground almonds, salt and half of coconut cream and stock; simmer for 10 minutes.
  5. Push this mixture through a coarse sieve to remove the whole spices (or alternatively fish them out with a slotted spoon).
  6. If you want to achieve a really smooth sauce, zizz in a blender.
  7. Add the remainder of the coconut cream and stock.
  8. Serve in a couple of jugs at the same time as the meat.


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