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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Rest Middle Eastern

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Season the lamb with salt and fresh ground black pepper and make some deep cuts into it with a small sharp knife. | 2. insert the garlic slivers into the cuts. | 3. lightly crush the cardamom pods and remove the seeds, sprinkle over lamb and rub inches. | 4. leave at room temp for at least 5 hours or overnight in the fridge. | 5. preheat oven to 400°F. | 6. heat oil in a heavy based roasting tin add lamb and brown on all sides. | 7. transfer to oven and roast for about 30 mins until well coloured. | 8. remove from oven and allow to cool slightly, reduce oven temp to 325°F. | 9. put lemon juice and saffron in a small pan and heat gently, leave to cool. | 10. mix with lemon zest, yoghurt and sugar and pour half this mix over the lamb. | 11. return lamb to oven and cook, adding more lemon yoghurt every 30 mins or so, for about 21/2 to 3 hours until lamb is very tender and topped with a golden yoghurt crust. | 12. allow to cool slightly before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lamb shoulder	4		boned rolled	4790.016	0.0	300.8275	389.1888
garlic clove	4		cut	-	-	-	-
cardamom pod	4	tablespoons		-	-	-	-
olive oil	3	tablespoons		358.02	0.0	0.0	40.5
lemon juice	2	tablespoons		6.71	2.1045	0.1067	0.0732
lemon zest	1	teaspoon	grated	-	-	-	-
saffron strand	1/4	teaspoon		-	-	-	-
greek yogurt	5	ounces		83.631	5.1029	14.4441	0.5528
brown sugar	2	tablespoons		68.4	17.6562	0.0216	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.