Lamb Recipes - Moghlai Lamb Malai

Ingredients

• 1.2 1/2 pts/5 cups milk

• 25 g/1 oz/1/4 cup ground almonds

• 900 g/2 lb boned leg of lamb

• 10 ml/2 tsp chili powder

• 5 ml/1 tsp black pepper

• 2.5 ml/1/2 tsp ground ginger

• 6 cloves

• 6 cardamom pods

• 10 cm/4 in ginger root, grated

• 5 ml/1 tsp aniseeds

• pinch of asafetida

• 150 ml/1/4 pt/2/3 cup sherry

• salt

• 50 g/2 oz raisins

• 25 g/1 oz/1/2 pistachios

• 1.5 ml/1/4 tsp ground saffron

• 450 g/1 lb/2 cups ghee

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Method:

1. Mix together the milk and ground almonds in a shallow pan and simmer over a low heat until a thick layer of cream forms. Make a slit in the side of the cream and gently drain out the milk.

2. Pour the milk back on top of the cream and replace over a very low heat. Repeat this until no milk is left. Turn the cream out on to a plate and leave to cool.

3. Pound the meat to flatten it to about 5 mm/1/4 in thick. While pounding, sprinkle with spices, sherry and salt.

4. Cut the cream into strips and lay on the meat, leaving a 1 cm/1/2 in border all round. Sprinkle with raisins, pistachios and saffron. Roll up the meat and fasten with cocktail sticks  or string. Leave to stand for 30 minutes.

5. Heat the ghee and fry the mat gently for about 1 hour until cook through and tender. Remove the cocktail sticks (toothpicks) or string before serving.