Grilled lamb leg with curry and pomegranate crust raita – a detailed recipe for cooking. Share with friends: 
Time: 1 hour. 50 minutes Difficulty: medium Servings: 8 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 butterfly-cut lamb leg without bone
- 6 tbsp. l ancho anchovies
- 4 tsp ground cumin
- 4 tsp ground coriander
- 4 tsp ground fennel
- 4 tsp ground turmeric
- 2 tsp ground cardamom
- 2 tsp ground cloves
- 2 tsp ground chili de arbol
- 2 tsp ground black pepper
- 1/4 Art. canola oil, and a little more as needed
Raita sauce:
- 1.5 tbsp. greek yogurt
- 2 tbsp. l pomegranate molasses
- 1/2 tbsp. coarsely chopped cucumber
- 1/4 tsp ground black pepper
- 1 tbsp. l chopped fresh ginger leaves (optional)
- Salt
Recipes with similar ingredients: lamb, raita sauce, de pepper arbol, ancho pepper, pomegranate molasses, cucumbers, ginger root, cumin, coriander, fennel seeds, turmeric, cardamom, cloves, yogurt
Recipe preparation:
- Raita sauce: In a bowl, mix yogurt, pomegranate molasses, cucumber, cumin and black pepper. Salt, then cover and place in the refrigerator for at least 30 minutes. Before serving, add chopped mint (optional). Refrigerate the sauce until lamb: Preheat the grill to medium temperature. mix spices in a small bowl. Add oil until pasta is obtained. Lubricate the lamb leg meat with a little canola oil and top with a mixture of spices. Let stand at room temperature 30 minutes
- Salt the lamb to taste. Put it on the grill spices down and fry until faint streaks appear and crust. On turn the meat over at this point, close the grill lid and cook until low-fry state. Transfer lamb to chopping board, cover loosely with foil and leave for 15 minutes. Chop meat across the fibers in thin slices and lay on a serving dish. Serve with raita.
