Indian Lamb With Lemon Pilaf

• 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

1. 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.
2. 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.
3. Preheat the oven to 350u0b0F. Pour 1 cup water into roasting pan; cover with foil.
4. 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.
5. 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.
6. Serve lamb sliced with pilaf, cilantro yogurt and steamed green beans.

ground coriander, ground turmeric, ground cinnamon, cumin seeds, ground cardamom, cayenne pepper, cashews, plain yogurt, onion, lemon, garlic, lamb, cilantro yogurt, lemon pilaf, vegetable oil, long grain rice, cinnamon, chicken stock, lemons, almonds, butter

Taken from recipes-plus.com/api/v2.0/recipes/25913 (may not work)