Delhi-Style Yogurt-Marinated Lamb with Nut Crust

Name: Delhi-Style Yogurt-Marinated Lamb with Nut Crust
Yield: Makes 8 to 10 Servings
Ingredients: 1/4 cup vegetable oil; 1 1/4 pounds white onions, chopped; 4 garlic cloves, chopped; 3 serrano chiles, sliced into rounds; 1 2-inch-long piece fresh ginger, peeled, thinly sliced; 10 whole cloves; 1 tablespoon cumin seeds; 1 tablespoon ground cinnamon; 2 teaspoons ground cardamom; 1 teaspoon black peppercorns; 7 1/2 cups (60 ounces) plain whole-milk yogurt, divided; 6 tablespoons fresh lemon juice; 1 whole lamb shoulder (about 10 pounds), boned, trimmed of all fat (about 4 1/3 pounds); 4 1/2 teaspoons coarse kosher salt, divided; 2 cups sliced almonds (about 7 ounces); 1 cup raw cashews (about 5 ounces); 1/2 cups (packed) golden brown sugar; 1 tablespoon coarse kosher salt

By Susan FenigerPhotographer Pornchai Mittongtare

September 30, 2007

Pornchai Mittongtare

The lamb needs to marinate overnight.

Recipe notes