Indian Lamb With Lemon Pilaf - cooking recipe

Ingredients

1/2 tsp ground coriander
1 tsp ground turmeric
1 tsp ground cinnamon
1 tsp cumin seeds
1/2 tsp ground cardamom
1/2 tsp cayenne pepper
1/2 cup cashews, toasted and finely chopped
1/2 cup plain yogurt
1 None onion, finely chopped
1 None lemon, peel finely grated and lemon juiced
3 cloves garlic, crushed
1 None leg of lamb (about 4 1/2 lbs), trimmed
None None Cilantro yogurt, steamed green beans, to serve
None None FOR THE LEMON PILAF
1 tbsp vegetable oil
2 cups long grain rice
2 sticks cinnamon
3 cups chicken stock
2 None lemons, peel finely grated and lemon juiced
1/4 cup sliced almonds, toasted
2 tbsp butter

Preparation

Cook the spices in a small dry saucepan 1-2 mins, until fragrant. Transfer to a medium bowl. Add the cashews, yogurt, onion, lemon and garlic.
Pierce lamb all over with a sharp knife. Place on a rack in a large roasting pan. Spread paste all over lamb, pressing firmly into cuts. Cover; refrigerate 3 hours, or overnight.
Preheat the oven to 350\u00b0F. Pour 1 cup water into roasting pan; cover with foil.
Roast lamb 1 1/2 hours. Remove foil; bake a further 30 mins, until cooked to desired doneness. Let stand, covered, 10 mins before carving.
Meanwhile, for the lemon pilaf, heat oil in a large saucepan on medium heat. Saute onion 8-10 mins, until tender and golden. Add rice and cinnamon, stirring to coat in oil. Stir in stock and lemon. Bring to a boil. Reduce heat to low; simmer, covered, 10-12 mins, until liquid is absorbed and rice is tender. Stir in nuts and butter.
Serve lamb sliced with pilaf, cilantro yogurt and steamed green beans.